Dal Fry

1. 1
   prep

   Rinse the dal and measure the ingredients.

   Rinse the toor dal in a few changes of water until the water runs clearer. Chop the onion, tomato, ginger, garlic, green chili, and coriander leaves so everything is ready before you start cooking.

2. 2
   pressure cook · ~20 min

   Pressure cook the dal until soft.

   1.Add toor dal, 3 cups water, turmeric powder, and salt to a pressure cooker.

   2.Close the cooker and cook on medium heat for 3 to 4 whistles, until the dal is very soft.

   3.Let the pressure release naturally before opening the lid.

   4.Mash the cooked dal lightly with a ladle for a smoother texture.

   TIPA soft, well-cooked dal gives Dal Fry its creamy body, so do not stop cooking when the lentils are still grainy.
3. 3
   temper · ~7 min

   Make the tempering.

   1.Heat ghee in a pan over medium heat.

   2.Add cumin seeds and let them crackle for 20 to 30 seconds.

   3.Add asafoetida and stir briefly.

   4.Add onion and cook until light golden, about 5 to 6 minutes.

   TIPKeep the heat medium so the cumin blooms in the ghee without burning.
4. 4
   saute · ~7 min

   Cook the aromatics and tomatoes.

   1.Add ginger, garlic, and green chili to the pan and sauté for 1 minute.

   2.Add tomato and cook until soft and pulpy, about 4 to 5 minutes.

   3.Add red chili powder, coriander powder, and garam masala.

   4.Mix well and cook for 30 seconds so the spices lose their raw smell.
5. 5
   simmer · ~7 min

   Add the dal and simmer.

   Pour the cooked dal into the pan and mix well with the onion-tomato tempering. Add 1 cup water if needed for a loose but creamy consistency, then simmer for 5 to 7 minutes so the flavors come together.

6. 6
   garnish

   Finish with coriander leaves and lemon juice.

7. 7
   serve

   Serve the dal hot.

   Serve Dal Fry hot with rice, jeera rice, roti, or plain paratha.

Cuisines we love