One of my blog-buddies, Ashwini of Food for Thought did an informative post on nigella Seeds (Kalonji) a few days back, in which she appealed to the blogosphere in general to let her know about recipes using this spice, since it is not easy to come across any that easily. As she points out in this post, Nigella seeds seem to be under-appreciated in the Indian cuisine. Or maybe there is a treasure of recipes using this spice, which is just waiting to be unearthed. As our first little attempt at unearthing this treasure, some of us food-bloggers are blogging today about the dishes using Kalonji in our informal event, Nigella Awesome. (A take on the British celebrity cookbook author!) Please feel free to blog about your recipes using this black beauty in the coming days. The event should not end today; let this just be the beginning.
What I have got today is the ubiquitous Dal Fry. This is one dish, which we order each and every time we go out to a Punjabi restaurant in India. Although Dal Fry can taste different at every restaurant, it is one of those dishes which you can always bank upon. The recipe that I use for making this lentil dish is by Tarla Dalal. I follow it exactly the way given by her (which is not quite my style really!), because it turns out really well. With a characteristic earthy flavour of the awesome nigella seeds.
Recipe for Dal Fry
Dal Fry shake, anyone? :)
1 cup red Masoor dal (red lentils in the earlier picture)
¼ cup yellow moong dal (yellow lentils in the earlier picture)
1 green chilli, slit
1 tsp grated ginger
1 tsp grated garlic
¼ tsp turmeric powder
1 onion, sliced
1 tomato, chopped
salt to taste
1 tbsp ghee/oil
½ teaspoon mustard seeds
½ teaspoon nigella seeds (the black seeds in the earlier picture)
1 red chilli
chopped coriander leaves / some butter for garnishing
1. Wash the dals. Pressure cook them together along with the chilli, ginger, garlic, turmeric, salt and 2 cups of water.
2. Take the chilli out and discard it. Whisk the dal till it is smooth. You could use your hand-held blender for this. Keep the dal aside.
3. Heat the ghee/oil in a pan and add the mustard seeds, nigella seeds and red chilli, once the oil is hot.
4. When the mustard seeds pop, add the onion and sauté till it is translucent.
5. Add the tomato and sauté for another 3 to 4 minutes.
6. Add the dals & 1 cup of water, mix well and bring to a boil.
7. Garnish with chopped coriader leaves or a dollop of butter. In case the Dal Fry is not hot enough for you, you could garnish it with some chilli powder like in my first photograph.
Serve warm with rice/rotis/naan/paratha or phulkas.
Dal fry served with rice and a wedge of lime
As their participation to this event, this is what our fellow bloggers have got.
Check them out!