Dal Fry - Indian

Step 1: Wash and Cook Lentils

Thoroughly wash 1/2 cup red lentils and 1/2 cup yellow petite lentils under running water until the water runs clear. Add the washed lentils to a saucepan with 3 cups of water and cook until tender, or cook in an Instant Pot on high pressure for 5-6 minutes with natural pressure release.

Step 2: Prepare the Tadka (Spiced Oil)

Heat 1 tablespoon of oil in a skillet over medium-high heat. Once the oil is hot, add 1/2 teaspoon black mustard seeds and 1/2 teaspoon cumin seeds. Let them sizzle and pop, which should take a few seconds to a minute depending on your stove.

Step 3: Sauté Aromatics

Reduce the heat to medium. Add 1 tablespoon minced ginger, 1 tablespoon minced garlic, 1-2 minced green chilies, 1/2 cup chopped onion, and 1/2 teaspoon salt. If using, add 1/4 teaspoon hing (asafoetida) at this point. Mix well.

Step 4: Cook Onions and Spices

Continue stirring and add splashes of water in between to help the onions cook evenly. Cook until the onions and garlic start to turn golden brown. Then, add 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, and 1/2 teaspoon cayenne pepper (adjust to taste). You can also add a little garam masala if desired. Add 1 tablespoon lemon juice and 1/2 cup chopped tomatoes. Mix well.

Step 5: Simmer Tomatoes

Cook the mixture until the tomatoes are jammy, pressing any larger pieces with your spatula. This should take a few minutes.

Step 6: Combine with Lentils and Finish

Add the cooked lentils to the skillet with the tadka. Add half of the chopped cilantro and mix everything well. Taste and adjust the salt and heat to your preference. If the dal is too thick, add some more water to reach your desired consistency. Switch off the heat.

Step 7: Garnish and Serve

Garnish the Dal Fry with the remaining fresh cilantro and a final squeeze of lemon juice. Serve hot with rice, roti, naan, or a simple side salad.

• Black mustard seeds have a stronger flavor; brown or yellow mustard seeds can be used as a substitute.

• Adjust lentil cooking time to achieve your preferred texture; for less mushy lentils, cook for a shorter duration.

• Hing (asafoetida) can be omitted if using onion and garlic, or used as a substitute for them to aid digestion.

• Even a small amount of oil (1-2 teaspoons) helps carry the whole spice flavors effectively; for oil-free, temper spices in water.

• Use different types of lentils such as toor dal (split pigeon peas), chana dal (split chickpeas), or whole lentils/beans.

• Add a pinch of garam masala along with other ground spices for an extra layer of flavor.

• Serve with rice, roti, naan, or a fresh side salad of cucumber, onion, and tomato seasoned with salt, black pepper, and lemon juice.