Dal Fry | Lentil Fry

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.

Dal Fry | Lentil Fry

Healthy lentils cooked in mild spices to create a delicious side dish for roti or rice

5 from 40 votes

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Course: Curry Recipes

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Author :Nish Kitchen

Servings 4

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Ingredients

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COOK LENTILS:

• ▢ 1 cup tuvar (toor) dal or yellow split pigeon peas
• ▢ 3 tablespoon chana dal or split bengal gram
• ▢ 1 inch fresh ginger sliced
• ▢ 1 green chili sliced
• ▢ A pinch of ground turmeric turmeric powder
• ▢ 2 cups water

MAKE LENTIL CURRY:

• ▢ 1 tablespoon ghee or oil
• ▢ ½ teaspoon cumin seeds
• ▢ 2 cloves
• ▢ ½ inch cinnamon stick
• ▢ ½ cup chopped onions
• ▢ ½ teaspoon ground turmeric turmeric powder
• ▢ 1 teaspoon red chili powder
• ▢ 1 large tomatoes chopped
• ▢ 1 green chili slit
• ▢ 2 tablespoon chopped coriander cilantro leaves
• ▢ Salt to taste

TEMPERED SPICES (TADKA):

• ▢ 2 tablespoon 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

Serving: 1g | Calories: 339kcal | Carbohydrates: 18g | Protein: 11g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Cholesterol: 50mg | Sodium: 689mg | Fiber: 3g | Sugar: 5g

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