Dal Fry

Ingredients

• 1 cuptoor dal (split pigeon peas), soaked for at least 1 hour, then drained
• 2 1/2 cupswater, for cooking dal
• 1 1/2 tspsalt, 1 tsp for cooking dal, ½ tsp for tadka seasoning
• 1/4 tspturmeric
• 3 tbspghee
• 1 cuptomatoes, chopped
• 1/2 tspcumin seeds
• 1/2 tspmustard seeds
• 2 leafbay leaves
• 1 tbspgreen chili, chopped
• 2 tspginger, shredded or grated
• 2 tbspcilantro
• 1/2 tspred chili powder
• 1 tspsugar
• 1/4 tspgaram masala

Method

1. 1

   Wash the toor dal and soak in approximately 3 cups of water for at least 1 hour. The dal will roughly double in volume. Drain.

2. 2

   Cook the drained dal with 2½ cups fresh water, 1 tsp salt, and the turmeric over medium-high heat until soft and the consistency of a thick soup, approximately 30 minutes.

3. 3

   In a separate skillet, heat the ghee over medium heat. Add the cumin seeds and mustard seeds. Once they crackle, add the bay leaves, green chili, ginger, and red chili powder. Stir for a few seconds.

4. 4

   Add the chopped tomatoes, ½ tsp salt, and sugar. Stir and cook until the tomatoes are tender and mushy.

5. 5

   Add the coriander and garam masala and cook for about 1 minute.

6. 6

   Pour the tadka over the cooked dal, mix well, and cook together for another minute. Serve with naan, roti, or rice.