Dhal fry

Ingredients :

1. Any dhall - 3/4 glass
2. Onion -1
3. Tomato -1
4. Garlic - 3-4 gloves
5. Curry leaves - 6-8 
6. Jeera -1spoon
7. Green chilly - 2 cut in small pieces
8. Or Red chilly powder - less than 1/2 spoon 
9. Red chilly - 1 
10. Mustard seeds -,1/2 spoon.
11. Turmeric powder -3 pinch 
12. Hing - 1 pinch
13. Garam masal powder - 3 pinch ( If south Indian method for rice,  no need of garam masala  ) 
14. Parsley or coriander leaves-few leaves for garnishing. 

Pre Preparation :

1. If yellow dhall , no need of preparation cooking. Just wash once and soak for 5mins. 
2. Other dhals,  precook in cooker .
3. For toor dhal,  if kept inside vessel in cooker, add 2glasses of water and keep for  3 whistles. If directly kept in cooker, after a  whistle keep in Sim for 5mins. 
4. Once the gas is released,  remove the dhal vessel .Strain the extra water and keep in a seperate bowl for preparing Rasam. 
5. For green gram also same way. 
6. Cut onions ,tomatoes,  garlic in small pieces,  

1. Preparation 

1. Keep pan in stove.  
2. Pour oil,  add mustard seeds,  when hot.
3. When it splutters,  add curry leaves,  then hing,  add jeera, then red chilly  cut into pieces, then green chilly pieces , onion, saute for few mins , now add cut tomatoes , fry till little soft  ,  then  add turmeric,  add cooked dhall ( if yellow dhal,  add raw)  , then add salt ( if green chilly not available add red chilly powder)  . Close the lid and keep it in stove for 5-10mins.  Occasionally stir. 
4. Once dhal becomes soft and gets blended with other items ,put off fire and garnish. If you want fast,  pour in vessel and keep inside cooker for 2-3 whistles. 

Note:

1. You can have with Chapati,  jeera rice,  bread,  Puri,  plain rice,  dosa etc. 
2. You can even add any greens like palak,  method etc for high nutritive value. 

Dhal Rasam or Paruppu Rasam :

1. Strain the extra water from.  Dhal and keep in a vessel. 
2. Add 1/2 tomato in above. 
3. Soak one gooseberry size tamarind in water.  First rinse tamarind  once in water. Then soak. If very cold,  soak in hot water. 
4. Add salt,  1spoon Rasam powder,  3-4 garlic gloves crushed. 
5. In a pan,  in oil,  do thanks with mustard seeds, hing,  curry leaves if available. 
6. Pour the above mixture in pan. Just boil till the foam comes and put off fire. 
7. Add parsley leaves.