Dal fry is a flavoursome lentil recipe famous in India that is made with toor dal, onions, and spices. Enjoy this mouthwatering, rich lentil, a mildly-spiced dish with roti, naan or your preferred steamed rice.
To make Dal follow the below steps;
- Wash the lentils in water 2 to 3 times. We would recommend using ½ cup toor dal or ¼ cup each of tuvar dal as well as masoor dal (pink, yellow or orange lentils).
- Following rinsing, pour the lentils into a 1.5 or 2-litre pressure cooker and add a tad bit of turmeric powder and 1.5 cups of water.
- Pressure cook the lentils for 10 to 12 minutes on medium flame, until they are completely cooked and soft. Once the lentils are cooked, crush them with a spoon or use a whisk, then set them aside.
- Heat about 2 to 3 tablespoons of olive oil, ghee or unsalted butter in a frying pan or deep pan. Once heated, add about ½ or ¾ teaspoon of mustard grains.
- When you notice the mustard grain start crackling and popping, put in a teaspoon of cumin seeds and fry them with the mustard for some seconds or until they change colour and turn brown. You will hear the same crackling and popping for the cumin seeds!
- Add ⅓ cup of diced onions to the pan containing mustard and cumin seeds.
- Sauté the onions, mix until they become lightly browned.
- Add 1 to 1.5 teaspoons ginger-garlic paste when the onions have lightly browned and stir to mix.
- Sauté the elements for a few moments or until the raw odour of the ginger-garlic goes away on low flame.
- Add 12 to 15 curry leaves, 2 to 3 red chillies, and a few green chillies according to your preference. Stir to blend with the ginger-garlic paste.
- Add all the spice powders, such as ½ teaspoon turmeric powder and ½ teaspoon red chilli powder, mix again.
- After mixing completely, add ½ cup finely diced tomatoes or tomato puree.
- Stir together a couple of times and continue to sauté until the tomatoes become soft and thick. The oil should also start collecting on top, which is an implication that the onion-tomato base mixture is thoroughly cooked.
- Add the mashed lentils that you had cooked earlier, to sautéed onion-tomato masala mixture in the frying pan.
- Mix everything smoothly with the rest of the masala blend.
- Pour 1.5 cups of water. You can alter the consistency of dal fry by adding water.
- Mix and stir properly to get a creamy and even texture.
- At last season with salt.
To make Dal Fry;
- Let it boil for 5 to 6 minutes on low to medium flame. Stir on occasion so that the lentils do not stick at the base of the frying pan.
- Add a teaspoon of crushed and dried fenugreek leaves and sprinkle ½ teaspoon of garam masala mixture.
- Stir and boil for about a minute or two.
- Turn the heat off and add a small number of chopped coriander leaves.
- You can further add ½ to 1 teaspoon lemon extract at this step for a little added freshness and zing.