Name: Dal Fry with Cumin and Curry Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 cup Toor Dal (Pigeon Peas); 0.25 cup Moong Dal (Yellow Lentils); 0.5 tsp Turmeric Powder; 2 tbsp Ghee or Vegetable Oil; 1 tsp Cumin Seeds; 12 leaves Fresh Curry Leaves; 1 medium Onion, finely chopped; 1 tbsp Ginger-Garlic Paste; 2 medium Roma Tomatoes, diced; 0.5 tsp Red Chili Powder; 2 tbsp Fresh Cilantro, chopped

"Experience the ultimate comfort with this protein-rich Dal Fry, featuring a blend of yellow lentils cooked to creamy perfection. The highlight is the 'tadka'—a tempering of sizzled cumin seeds and fragrant curry leaves that elevates the humble lentil to a gourmet masterpiece."

1 Ingredients

Qty	Item
1 cup 200 g	Toor Dal (Pigeon Peas)
0.25 cup 50 g	Moong Dal (Yellow Lentils)
0.5 tsp 2 g	Turmeric Powder
2 tbsp 30 ml	Ghee or Vegetable Oil
1 tsp 5 g	Cumin Seeds
12 leaves 12 pieces	Fresh Curry Leaves
1 medium 110 g	Onion, finely chopped
1 tbsp 15 g	Ginger-Garlic Paste
2 medium 150 g	Roma Tomatoes, diced
0.5 tsp 2 g	Red Chili Powder
2 tbsp 10 g	Fresh Cilantro, chopped

2 Instructions

Rinse both types of dal under cold water until the water runs clear. In a pressure cooker or heavy-bottomed pot, combine lentils with 3.5 cups of water, turmeric, and a pinch of salt. Cook until soft and mashable (about 3 whistles in a pressure cooker or 25 minutes in a pot).

Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter. Add the curry leaves and allow them to crisp up for 5 seconds.

Add the chopped onions and sauté until they turn golden brown. Stir in the ginger-garlic paste and green chilies, cooking for another minute until fragrant.

Add the diced tomatoes, red chili powder, and salt. Cook until the tomatoes soften and the oil starts to separate from the masala.

Pour the cooked lentils into the pan. Stir well to combine the spices with the dal. If the consistency is too thick, add a little warm water.

Simmer for 5 minutes on low heat to let the flavors meld. Garnish with fresh cilantro and a squeeze of lime before serving.

·
For a smoky flavor, use the 'dhungar' method by placing a small piece of lit charcoal in a bowl inside the dal and drizzling oil on it, then covering for 2 minutes.
·
Soaking the lentils for 30 minutes before cooking reduces cooking time and improves digestibility.
·
Always use fresh curry leaves rather than dried for the best aromatic experience.
·
Mixing Toor and Moong dal provides a creamier texture than using Toor dal alone.

? Frequently Asked Questions

Can I make this recipe vegan?

Yes, simply replace the ghee with a neutral vegetable oil or coconut oil.

What should I serve with Dal Fry?

It is traditionally served with Jeera rice (cumin rice), plain steamed Basmati rice, or flatbreads like Naan and Roti.

How long does Dal Fry stay fresh?

It can be refrigerated in an airtight container for up to 3-4 days. It may thicken as it sits, so add a splash of water when reheating.

Can I use other types of lentils?

While Toor dal is traditional, you can substitute with Masoor dal (red lentils) which cook much faster.

→ Keep Cooking

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