Spicy Mixed Dal Fry
A hearty combination of multiple lentils cooked together with spices, offering complex flavors and textures.
Cooking
Place masoor dal, chana dal, green chillies, turmeric, and one sliced onion in a pan. Add adequate water and bring to Cover and cook on medium low heat until lentils become soft
Leave enough water to give it a semi solid consistency, add salt and tomatoes
Keep the mix on low heat and mash lentils to smoothen into a paste like consistency
Remove and keep aside.
Heat 1 tbsp white oil and deep fry one sliced onion. Keep aside
In the same pan, heat 3 tbsp white oil, and add curry leaves, dry red chillies, cumin seeds, mustard seeds, grated
Fry the spices for about 30-60 sec until garlic turns brown
Remove from heat and add to the cooked dal
Garnish with deep fried onions and chopped
Serve with chappatis or pooris
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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