Spicy Dal Fry

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7: Finish with Coriander Leaves

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

Step 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.

Step 9: Serve Dal Fry

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

• Adjust green chilies and chili powder to your preferred spice level.

• Mashing the dal gently helps achieve a creamy consistency.

• Ensure the spices in the tadka are not burnt for the best flavor.

• Add spinach or other greens for a healthier version.

• Replace ghee with oil for a vegan option.

• Garnish with fresh cream or butter for extra richness.