Dal fry

Dal fry is a delicious lentil dish made from cooked lentils, and then sauteed whole spices, onions, garlic, ginger, chilli and tomatoes are added. Hence the name dal fry - the lentils are topped with a fried and sauteed mixture.

This dal is different from dal tadka - in dal tadka spices are tempered in ghee or oil and then this is added into the lentils at the end. In dal fry this is not the case, no tadka is added. Every household has a different set of ingredients they use in dal fry - but the method of making dal fry remains the same! It can be made with many kind of lentils, moong, toor, masoor can all be used. I have used toor dal in the recipe. 

Ingredients

For pressure cooking lentils

1 cup toor dal

2 cups water 

Pinch asafoetida 

Pinch turmeric 

Other ingredients

Vegetable oil 

1 small onion, finely diced 

Thumb size piece of ginger, crushed 

3 cloves garlic, crushed 

1 green chilli, finely chopped 

1 medium tomato, finely chopped 

You’ll need these spices

1 tsp cumin seeds 

1 tsp Kashmiri chilli powder 

1 tsp cumin seeds 

1 tsp garam masala 

1 tsp turmeric 

Method

• Add the lentils, asafoetida, pinch turmeric and 2 cups water to a pressure cooker. Pressure cook for 7-8 whistles on a medium-high heat until the lentils are soft. Let the pressure release naturally.
  
  
• Open the pressure cooker and check the consistency. If soft, add 1-2 cups water to thin out the dal. If still a little hard, pressure cook for a few more whistles and then add 1-2 cups of water. Set aside.
  
  
• In a frying pan, add a little vegetable oil. Add the cumin seeds and fry until fragrant.
  
  
• Add the finely chopped onion and fry until lightly golden.
  
  
• Add the garlic, ginger and green chilli and fry for few minutes to release the raw aroma.
  
  
• Now add the chopped tomato cook until mushy. Add the remaining spices and fry for a further minute or two, mixing well.
  
  
• Tip this mixture into the cooked lentils and mix well. Put the heat on low and let the dal warm through. Add salt to taste.
  
  
• Optional: garnish with a little fresh coriander
  
  
• Serve the dal with rotis or rice!