Yellow Toor Dal Fry – Indian Style

Step 1: Prepare the Dal

Wash 1 cup of dried yellow toor dal a couple of times to remove any grit. Soak the dal for 1 hour, then boil it for 20 minutes until tender. This will yield approximately 4 cups of cooked dal.

Step 2: Heat Oil and Temper Whole Spices

Heat 1/4 cup of coconut oil in a pan over above medium heat. Add 4 dried red chilies, 2 teaspoons of cumin seeds, and 15-20 fresh curry leaves. Fry for a few seconds until fragrant.

Step 3: Sauté Onions

Add 1 cup of sliced onion and 1 teaspoon of salt to the pan. Cook for about 4-5 minutes, stirring continuously, until the onions soften and become translucent.

Step 4: Add Ginger Garlic Paste and Fresh Chilies

Add 2 tablespoons of ginger garlic paste and 2-3 sliced green chilies. Stir and cook for about 1 minute until fragrant.

Step 5: Cook Tomatoes and Powdered Spices

Add 1 cup of chopped tomato and 2 teaspoons each of turmeric powder, chili powder, cumin powder, and coriander powder. Cook for another 4-5 minutes on a fairly lively heat, stirring often, until the tomatoes start to break down and the oil begins to separate from the mixture.

Step 6: Combine with Cooked Dal

Add the 4 cups of cooked yellow toor dal to the pan. Stir well to combine all the ingredients with the spice mixture. Continue cooking for another 4 minutes or so on vibrant heat, stirring often.

Step 7: Add Water and Simmer

Pour in about 2 cups of water (adjust the amount to achieve your desired consistency). Bring the mixture to a boil, then reduce the heat and simmer for about 8-9 minutes. If the dal reduces too much, you can top it up with more water.

Step 8: Finish with Cilantro

Turn off the heat. Stir in 1 cup of chopped cilantro (coriander leaves). Give it one final stir to incorporate the fresh herbs.

Step 9: Serve

Serve the hot Yellow Toor Dal Fry with rice or your favorite Indian bread.

• Adjust the amount of fresh chilies to your personal spice preference.

• Use fresh curry leaves for the best flavor, but dried can be used as an alternative.

• Vary the amount of water added to achieve your desired consistency, from a thick dal fry to a more soupy texture.

• If the dal reduces too much during simmering, you can add more water to reach the desired consistency.

• For a 'dal fry' consistency, use less water and allow it to cook down more.

• For a 'very, very soupy' consistency, add more water.

• Any other cooking oil can be used instead of coconut oil.