Dal Fry (Indian Lentils)
Dal Fry is a flavorful and comforting Indian lentil dish made with yellow split pigeon peas and tempered with aromatic spices, garlic, and onions. It offers a perfect balance of creamy lentils and a spicy, tangy tempering for an authentic North Indian taste.
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Ingredients
- 1 cuptoor dal (yellow split pigeon peas)
- 3 cupswater
- 0 ½ tspturmeric powder
- 1 tspsalt
- 3 tbspghee or oil
- 1 tspcumin seeds
- 0 ½ tspmustard seeds
- 0 ¼ tspasafoetida (hing)
optional
- 1 mediumonion
finely chopped
- 1 smallgreen chili
finely chopped, optional for heat
- 1 tbspginger garlic paste
- 1 mediumtomato
finely chopped
- 0 ½ tspred chili powder
- 0 ½ tspgaram masala
- 2 tbspfresh coriander leaves
chopped for garnish
- 1 tbsplemon juice
optional, for finishing
Instructions
Rinse the toor dal thoroughly under cold running water until the water runs clear. Soak the dal in water for 20-30 minutes, then drain.
In a pressure cooker or large pot, add the soaked dal, 3 cups water, turmeric powder, and salt. Cook until the dal is soft and mushy (about 3-4 whistles in a pressure cooker or 30-40 minutes in a pot). Mash lightly once cooked.
While the dal cooks, heat ghee or oil in a pan over medium heat. Add cumin seeds and mustard seeds and allow them to crackle.
Add asafoetida if using, followed by finely chopped onions. Sauté until the onions turn golden brown, about 7-8 minutes.
Add green chili and ginger garlic paste. Sauté for 1-2 minutes until the raw smell disappears.
Add chopped tomatoes and cook until they become soft and oil starts to separate, about 5-7 minutes.
Add red chili powder and garam masala; stir well and cook for another 2 minutes.
Pour the cooked dal into the tempering mixture and mix well. Simmer on low heat for 5-7 minutes, adding water if needed to adjust consistency.
Turn off the heat and garnish with chopped coriander leaves and a squeeze of lemon juice if desired.
Serve hot with steamed rice or Indian flatbread (roti/chapati).
