Step-by-Step Instructions

1. 1.Prepare the Lentils

   Add ½ cup of split pigeon pea (toor dal) and ½ cup of red lentil (masoor dal) to a bowl. Add enough water to cover the lentils and wash them thoroughly. Drain the water completely.

2. 2.Pressure Cook the Dal

   Transfer the washed lentils to a pressure cooker. Add ½ tsp of turmeric powder, 1 tsp of oil, and 3 cups of water. Close the lid and cook for 3 to 4 whistles on medium flame. Once cooked, gently mash the dal.

3. 3.Prepare the Masala Base

   Heat a pan on medium flame and add 3 tbsp of oil. Once hot, add 1 tsp of cumin seeds and ¼ tsp of asafoedita. Sauté for a few seconds until fragrant. Add 1 finely chopped onion and sauté for 2 to 3 minutes until it turns translucent.

4. 4.Add Aromatics and Tomatoes

   Add a few curry leaves, 2 tbsp of finely chopped garlic cloves, 1 tbsp of finely chopped ginger, and 4 finely chopped green chilies to the pan. Sauté for 2 minutes. Then, add 2 finely chopped tomatoes and salt to taste. Sauté until the tomatoes turn soft and mushy.

5. 5.Add Dry Spices to Masala

   Add ¼ tsp of turmeric powder, 1 tsp of chili powder, and ½ tsp of coriander powder to the sautéed mixture. Mix well and cook for about 1 minute until the spices are well combined and fragrant.

6. 6.Combine Dal and Masala

   Pour the cooked and mashed lentils into the pan with the masala. Mix everything thoroughly. If the dal is too thick, add ½ cup of water to adjust the consistency. Cook for 5 minutes on low flame, stirring occasionally.

7. 7.Finish with Coriander Leaves

   Add a few chopped coriander leaves to the dal and mix well. Set aside while you prepare the tempering.

8. 8.Prepare the Tempering (Tadka)

   Heat a separate small pan on medium flame and add 3 tbsp of ghee. Once the ghee is hot, add ½ tsp of cumin seeds, ¼ tsp of asafoetida, 2 dry red chilies, and 1 tbsp of chopped garlic. Sauté well until the garlic turns golden brown and the chilies are crisp. Add 1 tsp of chili powder and quickly mix.

9. 9.Serve Dal Fry

   Immediately pour the hot tempering over the prepared dal. Stir gently to combine. Serve hot with rice or roti.