Dal Fry
Published on
Prep time: 15 mins. Cook time: 30 mins.
Ingredients
- 3/4 cup toor dal (pea/yellow lentil)
- 1/4 cup masoor dal (red lentil)
- 1/2 tsp turmeric
- 1/2 tsp + 1/4 tsp + 1/4 tsp salt
- 3 cups + 1 cup water
- 1 tbsp ghee
- 1/2 tsp cumin seeds
- 1 whole dried red chili
- 1/4 tsp hing (asafoetida)
- 1 medium red onion
- 7-8 large garlic cloves
- 1.5 inch ginger
- 1 green chili
- 2 medium tomatoes
- 1/8 tsp garam masala
- 1/8 tsp red chili powder
- 1 tsp kasuri methi (crushed dried fenugreek leaves)
- 1 tbsp coriander
Cook dal
Rinse 3/4 cup toor dal and 1/4 cup masoor dal. Place in a stove-top pressure cooker along with 1/2 tsp turmeric, 1/2 tsp salt, and 3 cups of water. Cook for 4 whistles on temperature high enough to boil, but not so hot that it burns the dal. Lower heat and cook for 3 more minutes. Remove from heat.
You should have enough time while it is cooking to prepare the rest of the ingredients.
Preparation
Break 1 whole dried red chilli. Finely chop 1 medium red onion. Crush 7-8 large garlic cloves and 1.5 inch ginger in a mortar and pestle (you can use prepackaged ginger garlic paste). Slice 1 green chili. Chop 2 medium tomatoes. Chop 1 tbsp coriander.
Make masala
In a large pan, heat 1 tbsp ghee on high heat. Once hot, add 1/2 tsp cumin seeds and let them sizzle for a few seconds. The temperature should be high enough that the ghee froths around them. Add the dried red chili and 1/4 tsp hing, saute a few seconds. Add onion and 1/4 tsp salt, cook until soft and light golden brown (about 4 minutes). Add ginger and garlic and the green chilli. Cook until the raw smell goes away (1-2 minutes). Add chopped tomatoes and stir. Mix in 1/8 tsp garam masala and 1/8 tsp red chili powder. Cook until it is soft, smells much better, and oil starts to ooze from the sides, adding a small amount of water as it cooks to stop it from burning (about 6-7 minutes).
Combine dal and masala
Add the cooked dal to the pan and mix. Add 1 cup of water to thin the dal. Add 1 tsp kasuri methi, the chopped coriander, and 1/4 tsp salt. Simmer for 4 minutes on low heat.