Mixed Dal Fry

Dal-roti or Dal-chawal is that most basic but amazing food for the soul.  It ranks up there with Thair chadam and potato roast, yum!  Once, while pondering over what to add to the humble Dal, I spotted the 10 bean mix I'd purchased from Waitrose.  What a punch of protein that would pack! And what if I tossed in my favourite spring onions for some colour?  And so the Mixed Dal Fry was born :)

Before you begin:

1 cup moong dal, boiled with 1/2 tsp turmeric
2-3 spring onions, finely chopped
1/2 cup mixed cooked beans like Rajma, Cholay, Black eyed Beans, Butter beans etc.

1 tsp Jeera
1/2 inch ginger, finely chopped
2 green chillies, finely chopped
A blob of unsalted butter

Salt, Half lemon and Coriander to season

Good to know:

• Butter makes for great tasting dal, and you can use just a little to keep down the calorie count :)
• If using tinned beans, I prefer to boil then for about 10 minutes to make them fresher and softer
• Spring onions are more nutritious and have fewer calories as compared to regular onions
• I always slightly overcook dals, to make sure they are easy on the stomach
• Always prefer fresh squeezed lemon to bottled lemon juice

Making the dal:
Warm the butter and then add jeera, ginger and green chillies, in that order, stirring for a minute or so.  Medium flame works best at this time.   Add the chopped spring onions and saute for another minute.  Now add the boiled moong dal and mixed beans.  Add salt to taste and let it boil together for about 5 minutes.  Switch off the gas and season with coriander and fresh squeezed lemon juice.  Let it sit for about 15 minutes before serving.

If you plan to serve the dal much later, then put off seasoning with lemon and coriander until you are ready to serve the dal.