Dal Fry - Vegan Richa

Step 1: Prepare the Lentils

Wash 1/2 cup petite yellow lentils (moong dal) and 1/2 cup red lentils (masoor dal) thoroughly under running water until the water runs clear. Add the washed lentils to a saucepan with 3 cups of water, 1/2 tsp salt, and 1/4 tsp turmeric. Bring to a boil, then reduce heat and simmer until cooked to your preferred texture (traditionally soft and mushy). Alternatively, cook in an Instant Pot for 5-6 minutes on high pressure, followed by a 10-minute natural release.

Step 2: Prepare the Tadka Base

Heat 1-2 tablespoons of oil in a skillet over medium-high heat. Once the oil is hot, add 1/2 tsp black mustard seeds and 1/2 tsp cumin seeds. Let them sizzle and pop for a few seconds to 1 minute. Reduce the heat to medium. Add 1 tbsp minced ginger, 1 tbsp minced garlic, 1 minced green chili, 1/2 cup diced red onion, and 1/4 tsp salt. Mix well. If using, add 1/4 tsp hing (asafoetida) at this point. Sauté, stirring frequently and adding splashes of water as needed to prevent sticking and help the onions cook evenly, until the onions and garlic start to turn golden brown.

Step 3: Add Spices and Tomatoes

Add 1 tsp ground coriander, 1/4 tsp turmeric, and 1/2 tsp cayenne pepper to the skillet. Mix well and cook for about 30 seconds until fragrant. Stir in 1 tbsp lemon juice and 1/2 cup diced tomato. Mix and cook until the tomatoes break down and become jammy, about 3-5 minutes. Press any larger pieces of tomato with your spatula to help them soften.

Step 4: Combine Dal and Tadka

Pour the cooked lentils into the skillet with the tadka. Mix thoroughly to combine all ingredients. Stir in half of the chopped fresh cilantro. Taste and adjust seasoning, adding more salt, cayenne, or lemon juice as desired. If the dal is too thick, add a little more water to reach your preferred consistency. Switch off the heat.

Step 5: Serve

Garnish the dal with the remaining fresh cilantro and an extra squeeze of lemon juice. Serve hot with basmati rice, roti, naan, or a side of vegetable stir-fry.

• Black mustard seeds have a stronger flavor than brown or yellow mustard seeds; adjust quantity if substituting.

• When cooking mustard seeds in hot oil, they will pop and become crunchy, adding texture and flavor.

• Add splashes of water while sautéing onions to help them cook evenly and prevent burning.

• Indian dals are traditionally cooked until very soft and mushy; adjust cooking time to your preferred texture.

• For new Indian cooks, using a small amount of oil (1-2 tsp) helps carry the whole spice flavors effectively.

• Use any combination of split lentils like red lentils (masoor dal), petite yellow lentils (moong dal), split pigeon peas (toor dal), split black matpe beans (urad dal), or split chickpeas (chana dal).

• Can use whole lentils or beans like whole brown lentils (sabut masoor dal) or whole green mung beans (sabut mung dal).

• Add a little garam masala along with other ground spices for extra flavor.

• For an oil-free version, temper spices by dry roasting them or sautéing in water (refer to blog post for details).

• Hing (asafoetida) can be added for flavor and to aid digestion, especially if omitting onion and garlic.