Dal Fry Recipe
Dal Fry is a North Indian lentil dish made with cooked lentils tempered with spices and ghee. It is perfect for a wholesome, comforting meal with rice or roti.
Equipment
- Pressure cooker or pot
- Frying pan
- Spatula
Ingredients
- 1/2 cup toor dal (pigeon peas)
- 1/4 cup moong dal (yellow lentils)
- 2 cups water
- 1/4 tsp turmeric powder
- Salt to taste
For Tempering:
- 2 tbsp ghee or oil
- 1 tsp cumin seeds
- 1 onion (finely chopped)
- 2 tomatoes (chopped)
- 4 garlic cloves (chopped)
- 1 green chili (slit)
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- Fresh coriander leaves for garnish
- Lemon wedges (for serving)
Instructions
Cook the Lentils:
- Rinse the toor dal and moong dal thoroughly under running water.
- Add the lentils, water, turmeric, and salt to a pressure cooker.
- Cook for 3-4 whistles until the lentils are soft.
- Mash the lentils lightly and set them aside.
Prepare the Tempering:
- Heat ghee in a pan and add cumin seeds. Let them splutter.
- Add chopped onions and sauté until golden brown.
- Add garlic and green chilies. Sauté for a minute.
- Stir in the chopped tomatoes, red chili powder, and garam masala. Cook until the tomatoes soften.
Combine the Lentils and Tempering:
- Add the cooked lentils to the pan with the tempering.
- Mix well and simmer for 5 minutes. Adjust salt if needed.
Prepare the Final Tempering (Optional):
- In a small pan, heat a teaspoon of ghee.
- Add chopped garlic and sauté until golden.
- Pour this tempering over the dal for extra flavor.
Garnish and Serve:
- Garnish with fresh coriander leaves.
- Serve hot with steamed rice, jeera rice, or roti.
Notes
- Variation: Add a pinch of asafoetida (hing) to the tempering for enhanced flavor.
- Storage: Dal Fry can be refrigerated for up to 2 days and reheated before serving.
- Serving Tip: Squeeze some lemon juice on top before serving for a tangy twist.
