Dal fry. Get a nutritional boost from comforting curry featuring lentils cooked in mild spices. The addition of tempered spices adds extra flavor making it a delicious side dish for roti and rice.
Nothing is “healthy” like lentils. While lentils are well-known as one of world’s healthiest foods, they are also super easy to prepare. This vibrant yellow curry called dal fry is a beautiful combo of yellow lentils cooked with fragrant spices. A combination of tuvar dal (yellow split lentils) and chana dal is used to create the best texture for this delicious lentils curry.
Yield: 4
Dal Fry | Lentil Fry
Healthy lentils cooked in mild spices to create a delicious side dish for roti or rice
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
COOK LENTILS:
- 1 cup tuvar (toor) dal (or yellow split pigeon peas)
- 3 tbsp chana dal (or split bengal gram)
- 1” fresh ginger, sliced
- 1 green chili, sliced
- A pinch of ground turmeric (turmeric powder)
- 2 cups water
MAKE LENTIL CURRY:
- 1 tbsp ghee or oil
- 1/2 tsp cumin seeds
- 2 cloves
- 1/2” cinnamon stick
- 1/2 cup chopped onions
- 1/2 tsp ground turmeric (turmeric powder)
- 1 tsp red chili powder
- 1 large tomatoes, chopped
- 1 green chili, slit
- 2 tbsp chopped coriander (cilantro) leaves
- Salt to taste
TEMPERED SPICES (TADKA):
- 2 tbsp ghee or oil
- 1 dried red chili
- 2 sliced garlic cloves
- A pinch of asafetida
Instructions
COOK LENTILS:
- Rinse tuvar dal and chana dal. Place dals or lentils in two separate bowls. Cover with water. Soak for 1 hour. Drain.
- Place dals (lentils), ginger, green chili, ground turmeric and water in a pressure cooker. Cover with lid. Cook until mushy or 6-8 whistles. Set aside.
LENTIL CURRY:
- Heat ghee in a large frying pan over medium-high heat. Add cumin seeds, cloves and cinnamon stick. When cumin seeds crackle, add chopped onions. Sauté for 2-3 minutes or until browned. Add ground turmeric and red chili powder. Sauté for 1 minute or until aromatic.
- Add tomatoes and green chilies. Sauté 2-3 minutes or until mushy. Add cooked dal. Stir in coriander (cilantro) leaves. Season with salt. If the curry is too thick, add more water. Bring to a boil. Reduce heat and simmer for 10 minutes.
TEMPERED SPICES (TADKA):
- Heat ghee in a frying pan over medium heat. Add red chili and garlic. Sauté for a few seconds. Add a pinch of asafetida. Sauté for few seconds. Add tempered spices to curry. Stir to combine.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 339Total Fat 26gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 13gCholesterol 50mgSodium 689mgCarbohydrates 18gFiber 3gSugar 5gProtein 11g
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What a lovely color! I am certainty going to make this.