Dal Fry
This is currently my favourite dal; it's more a restaurant-style than homecooked.
Note - with American recipes using 'cup' measurements, I've always just selected a drinking glass and allocated it as my 'cup' Works for me!
For link to original recipe, click image.
Note - with American recipes using 'cup' measurements, I've always just selected a drinking glass and allocated it as my 'cup' Works for me!
For link to original recipe, click image.
Ingredients
for dal -
- 1/2 cup red lentils
- 1/2 tsp turmeric
- water
for tadka -
- 1 medium sized onion, finely chopped
- 1 medium sized tomato, finely chopped or 1/3 can chopped toms
- 2 to 3 dry red chilies, kept whole or halved and deseeded
- 10 to 12 curry leaves
- 1/2 inch ginger
- 4 garlic cloves, crushed
- 3/4 tsp black mustard seeds
- 1 tsp cumin seeds
- 2 pinches asafoetida powder (hing)
- 1/2 tsp turmeric
- 1/2 tsp red chili powder
- 1 tsp kasuri methi (dry fenugreek leaves)
- 1/2 teaspoon garam masala
- 1 tbsp vegetable oil
- 1 tsp lemon juice
- 2 cups water
- tbsp chopped coriander leaves for garnish
Method
Dal -
Tadka -
Finally-
Dal -
- Rinse the lentils until the water starts to clear, then place in a saucepan along with 1/2 tsp turmeric and about 2 cups water and bring to boil.
- Reduce heat and simmer until soft (around 15mins), adding more water if needed, then set aside.
Tadka -
- In another pan heat oil. Add the mustard seeds until they begin to splutter then add the cumin seeds.
- Add the onions and fry till they become transparent or light brown.
- Add the ginger and garlic and fry for some seconds till their raw aroma disappears.
- Add red chilies, curry leaves and stir.
- Add the turmeric powder, red chili powder, asafoetida powder, fry for some seconds.
- Add the tomatoes and cook till they soften and you see oil releasing from the sides.
Finally-
- Now add the mashed dal. Stir well. Add water if needed and a grind of salt.
- Stir and simmer the dal for 4-5 minutes more or till you get a smooth and slightly thick consistency. Dal fry is not thin and is usually has a medium to thick consistency. Adjust the amount of water you want as you go.
- Lastly crush the kasuri methi on the palms of your hands and add them to the dal, then sprinkle in the garam masala. Simmer for a minute. Switch off the heat and add the chopped coriander leaves. Add the lemon juice and stir well.
- Garnish with an extra sprinkle of coriander leaves if you fancy it.