🍲 Dal Fry
A comforting Indian lentil dish made with toor dal, spices, and herbs, perfect for pairing with rice or flatbreads.
Category: main
Ingredients
- 1 cup Toor dal (split pigeon peas) (substitutions: ¾ cup toor dal + ¼ cup moong dal, ¼ cup masoor dal)
- 2½ cups Water
- 2 tablespoons Ghee (or oil or butter) (substitutions: Vegetable oil, Coconut oil)
- ½ to ¾ teaspoon Cumin seeds
- ½ teaspoon (optional) Mustard seeds
- ⅛ teaspoon Hing (asafoetida)
- 1 (broken, optional) Dried red chili
- 1 to 2 (slit or chopped, optional) Green chilies
- 1 medium (¼ cup chopped finely) Onion (substitutions: Shallots, Leeks)
- 1 teaspoon Ginger garlic paste (substitutions: ½ inch ginger & 2 garlic cloves (finely chopped))
- 1 large (½ cup chopped or pureed) Tomato
- ¼ teaspoon Turmeric
- ¼ to ½ teaspoon (adjust to taste) Red chili powder
- ¼ to ½ teaspoon (adjust to taste) Garam masala
- ¾ to 1 teaspoon (adjust to taste) Salt
- ½ cup Water (for consistency)
- ½ teaspoon Kasuri methi (crushed dried fenugreek leaves)
- 2 tablespoons (finely chopped) Coriander leaves
- 1 to 2 tablespoons (optional) Lemon juice
Equipment
- Pot
- Pressure cooker
- Pan
- Instant pot
Instructions
-
Step 1: Rinse the toor dal in water until it runs clear.
What to look for: Water should be clear after rinsing.
Watch out: Do not skip rinsing, as it removes impurities.
-
Step 2: To cook in a pressure cooker, add 2½ cups of water to the rinsed dal and pressure cook for 2 to 3 whistles.
What to look for: Dal should be soft and mashable.
Watch out: Avoid overcooking to prevent mushiness.
-
Step 3: To cook in a pot, add 3 cups of water to the rinsed dal and bring to a boil. Simmer until soft and mushy.
What to look for: Dal should be soft and easily mashable.
Watch out: Add more hot water if needed to prevent sticking.
-
Step 4: Heat ghee in a pan and add mustard seeds, cumin seeds, and dried red chili. Let them splutter.
What to look for: Spices should start popping.
Watch out: Do not burn the spices; adjust heat as necessary.
-
Step 5: Add hing, chopped onions, and green chilies. Sauté until onions turn golden.
What to look for: Onions should be golden brown.
Watch out: Avoid burning the onions for a bitter taste.
-
Step 6: Add ginger garlic paste and sauté until the raw smell disappears.
What to look for: The mixture should smell fragrant.
Watch out: Do not overcook the ginger and garlic.
-
Step 7: Add chopped tomatoes and salt. Cook until tomatoes are soft.
What to look for: Tomatoes should break down and become mushy.
Watch out: Stir occasionally to prevent sticking.
-
Step 8: Add turmeric, red chili powder, and garam masala. Sauté for 2 minutes.
What to look for: The mixture should be aromatic.
Watch out: Do not add too much spice; adjust to taste.
-
Step 9: Add the cooked and mashed dal to the pan and mix well.
What to look for: The dal should blend smoothly with the spices.
Watch out: Add water for desired consistency if too thick.
-
Step 10: Cook until the dal bubbles. Add crushed kasuri methi and mix.
What to look for: Dal should be bubbling gently.
Watch out: Taste and adjust salt before serving.
-
Step 11: Garnish with coriander leaves and serve with rice or roti.
What to look for: Dish should look vibrant and fresh.
Watch out: Add lemon juice just before serving for freshness.
Original source: web
Guided step-by-step with AI-powered photo feedback on Kitchen's Witch.