Dal Fry | Lentil Fry
Healthy lentils cooked in mild spices to create a delicious side dish for roti or rice
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Ingredients
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