Dhal and Aloo Fry Recipe

I posted a pic on Instagram this week of one of my childhood staple meals, Dhal, rice, Aloo fry and Masala fish. It got so much interaction and requests for the dhal and Aloo fry recipe that I decided I had to post the recipe for this simple family meal that is everyone’s favourite. I grew up with this dish at least once a week after school. Comfort food at its best.

Dhal (Yellow Lentil Curry)

2 Tbsp Oil dhal
1 Tbsp Moong dhal
Soak these together for a few hours to speed up cooking.

1/2 tsp jeera (cumin) powder
1/4 tsp turmeric powder
1/4 tsp chilli powder
2 tsp crushed garlic or 3 to 4 cloves fresh garlic finely chopped
1 green chilli split down the middle
1/4 sliced medium onion

small handfull curry leaves
2 Tbsp Oil
1 clove garlic sliced
1/2 tsp jeera (cumin) seeds
1/4 sliced medium onion

Boil together dhals, spices and onion. Simmer over medium heat and top up occasionally with water till dhals are soft. Take off the heat. Use a stick blender to liquidise completely. Return to heat to simmer. Add about 1/2 tsp salt or to taste.

Prepare Vagaar by heating oil on medium heat in a pan. and Jeera seeds and roast for a few seconds. Add onion and garlic and saute till onions are soft and just starting to brown. Add curry leaves and stir about. Pour the hot vagaar into the dhal and mix through. Watch the splatter. I like my curry leaves so usually will add more. Add more water and simmer a bit if you like it really thin and soupy. I like it like this cos then I drown my rice in the dhal. Best served with soft plain white rice.

Aloo Fry

4 medium potatoes cubed or sliced into small bite sized pieces
1/4 onion sliced
1/2 tsp jeera (cumin) seeds
1/2 tsp mustard seeds
1 clove garlic sliced
1/4 tsp turmeric powder
1/4 tsp chilli powder
salt to taste (about 1/2 tsp for me)

Heat about 3 Tbsp oil in a large pan on medium heat. Add mustard seeds and as soon as they start popping add the jeera. Roast for a few seconds then add the onions and garlic. Once the onions are soft, add the potatoes and spices and a little splash of water to allow the potatoes to steam till soft. Stir this up using a flat spoon now and then. Add a little bit of water if the potatoes need softening but don’t overdo the water as they will then start to break up and get mushy. Once cooked add some curry leaves for extra flavour. Serve immediately while they are still a little crispy.


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