Step-by-Step Instructions

1. 1.Prepare and Soak the Lentils

   Wash 50 grams of chana dal, 50 grams of moong dal, and 150 grams of toor dal thoroughly. Place the washed dals into a pressure cooker or a normal cooking pan. Pour 1 liter of boiling water over the dals and let them sit for 1 hour to soften.

2. 2.Cook the Lentils

   After the dals have soaked for an hour, add 1 teaspoon of salt and 1 teaspoon of turmeric powder to the pot. Cook the dals until they are mushy and soft. If using a normal pan, this process will take approximately 40-45 minutes. (The video implies pressure cooking but doesn't specify time, so 40-45 minutes is a general guideline for well-cooked dals).

3. 3.Prepare Aromatics for First Tempering

   Finely chop 2-3 garlic cloves and a small piece of ginger. Finely chop 1 medium-sized onion. Slit 2 green chilies (chop them finely if you prefer a hotter dal). Chop a handful of fresh coriander.

4. 4.Sauté First Tempering

   Heat 1-2 tablespoons of ghee in a large pan over medium heat. Add 1 teaspoon of cumin seeds and let them sizzle. Once fragrant, add the finely chopped ginger and garlic and cook for about 1 minute. Then, add the finely chopped onions and sauté for 5-6 minutes until they turn lightly golden.

5. 5.Add Chilies and Coriander to Tempering

   Add the slit green chilies and chopped fresh coriander to the pan with the sautéed onions. Stir everything together to combine.

6. 6.Combine Dal with First Tempering

   Carefully pour the cooked, mushy dal from the pressure cooker (or cooking pan) into the pan containing the sautéed aromatics. Stir well to ensure all ingredients are thoroughly mixed.

7. 7.Adjust Dal Consistency

   If the dal appears too thick for your preference, add approximately 100 ml of boiling water to achieve your desired consistency. Stir again and let the dal simmer gently for a few minutes.

8. 8.Prepare Aromatics for Second Tempering

   Thinly slice 2-3 garlic cloves. Roughly or finely chop 1 red chili. Gather 8-15 fresh curry leaves.

9. 9.Sauté Second Tempering

   Heat a couple of tablespoons of ghee in a small tempering pan (tadka pan) over medium heat. Add the thinly sliced garlic and chopped red chili. Cook until the garlic begins to turn golden brown.

10. 10.Add Curry Leaves and Finish Tempering

    Once the garlic is golden, add the fresh curry leaves to the tempering pan. Let them sizzle for a few seconds until they become fragrant and slightly crispy.

11. 11.Pour Second Tempering over Dal

    Carefully pour the hot second tempering directly over the dal in the main cooking pan. The sizzling sound and aroma will be intense. Stir the dal gently before serving to incorporate the tempering.

12. 12.Serve Dal Fry

    Serve the Dal Fry piping hot. It pairs wonderfully with a pile of cumin rice, pulao, parathas, or naan.