Indian
Indian - Chutneys and Sides
Dal Fry
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 3/4 cup toor dal (split pigeon peas)
- • 2 tbsp ghee
- • 1 tsp cumin seeds
- • 3 garlic cloves, sliced
- • 1 onion, finely chopped
- • 1 tomato, chopped
- • 2 dried red chilies
- • 1/2 tsp turmeric powder
- • 1 tsp salt
Preparation Steps
1
Phase 1
Pressure-cook the dal with the turmeric and 2 cups of water until soft, then whisk it lightly.
2
Phase 2
Melt the ghee and sizzle the cumin seeds and dried red chilies.
3
Phase 3
Add the garlic and onion and fry until golden.
4
Phase 4
Add the tomato and cook until soft and pulpy.
5
Phase 5
Pour the tempering into the dal, add the salt, and simmer for 5-7 minutes to your preferred consistency.
6
Phase 6
Serve hot with jeera rice or roti.