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

   While the dal cooks, heat the ghee in a separate skillet 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, about 5 minutes.

5. 5

   Add the cilantro 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.

Nutrition per serving