This is the most common bhaji prepared in North karnataka and maharashtra. You can find this dish at least once in a week in most of the vegetarians house in Maharshtra! This dish does not require more ingredients, if you just have onion, toor dal, red chilly powder and salt you can prepare this bhaji.
Procedure :
1. First boil toor dal in 2 glass of water in an open vessel, Do keep watch on boiling water it will create foams which will rise upside and fall outside the vessel. we have to remove the upper foam and clean the boiling water in between. Or else we can keep steel spoon inside the vessel to avoid spilling of water. (We can also do this by using pressure cooker giving less number vissels may be 2 ) But I prefer doing this way. Make sure that you do not overcook the dal and you should be able to hold the grains on your finger tips. cook it as in the below picture.
2. Add the items for temper in heated oil on a medium flame.
3. Add the onions, salt and fry the onions until translucent.
4.Then add the cooked dal and mix well and cook it for around 5-8 mins. Sprinkle some amount of water s that all the spices get mixed well.
5. Then you can add the coriander leaves upon the cooked bhaji and server it with chapati.
Note : I sprinkle water after adding toor dal while coking so that all the spices get mixed up well and the sabzi wont become dry.
Toor dal/pigeon peas split | 1 1/2 cup |
Onion | 1 finely chopped |
Coriander leaves | ½ cup chopped |
Salt | To taste |
Red chilly powder | 2 tea spoon |
Water | 2 glass |
To temper :
Mustard seeds | 1/2 tea spoon |
Cumin seeds | 1/2 tea spoon |
Turmeri powder | 1/2 tea spoon |
Curry leaves | 5-6 |
Oil | 1 table spoon |
Garlic flakes | 6-7 finely chopped |
1. First boil toor dal in 2 glass of water in an open vessel, Do keep watch on boiling water it will create foams which will rise upside and fall outside the vessel. we have to remove the upper foam and clean the boiling water in between. Or else we can keep steel spoon inside the vessel to avoid spilling of water. (We can also do this by using pressure cooker giving less number vissels may be 2 ) But I prefer doing this way. Make sure that you do not overcook the dal and you should be able to hold the grains on your finger tips. cook it as in the below picture.
Note : I sprinkle water after adding toor dal while coking so that all the spices get mixed up well and the sabzi wont become dry.