Dal Fry
Dal Fry is the epitome of comfort in Indian cuisine. It starts with tender lentils, such as masoor dal or toor dal, cooked to perfection until they become luscious and creamy. These lentils form the base of the dish, offering a velvety texture and a subtle nuttiness that pairs beautifully with the aromatic spices.
Ingredients
- 1 cup of toor dal washed and drained
- 3 cups of water
- 2 tsp ghee
- 1 onion finely chopped
- 5 cloves of garlic minced
- 1 tsp of cumin seeds
- 1 tsp of turmeric powder
- pinch of pepper pwd to activate turmeric
- 3 green chilies
- 1/4 tsp Kitchen king masala
- Salt to taste
- 2 tbsp of fresh cilantro chopped
Instructions
- In a pressure cooker, combine the toor dal and water and pressure cook for 3 whistles. Reduce heat and simmer for 5 minutes, or until the lentils are soft and tender.
- In a separate pan, heat the Ghee over medium heat. Add the cumin seeds and cook until they start to splutter add hing and slit green chilies.
- Add the onion and garlic to the pan and cook for 3-4 minutes, or until the onion is soft and translucent.
- Add the cooked dal to the pan and stir to combine add turmeric and salt to taste.
- Simmer the dal for another 10-15 minutes, or until the flavors have melded together and the dal fry has thickened to your desired consistency garnish with chopped cilantro
- Serve the dal fry hot with jeera rice, naan etc.