Indian
Indian - Curries and Gravies
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
- • 1 cup toor dal (split pigeon peas)
- • 2 tbsp ghee
- • 1 tsp cumin seeds
- • 1 onion, finely chopped
- • 1 tbsp ginger-garlic paste
- • 1 tomato, chopped
- • 1/2 tsp turmeric
- • 1 tsp red chili powder
- • 1 tsp garam masala
Preparation Steps
1
Phase 1
Pressure cook the dal with the turmeric and salt until soft, then whisk lightly.
2
Phase 2
Heat the ghee and splutter the cumin seeds.
3
Phase 3
Brown the onion, then add the ginger-garlic paste.
4
Phase 4
Add the tomato and red chili powder; cook until the tomato breaks down and the ghee separates.
5
Phase 5
Add the dal with water to reach a soupy consistency and simmer for 10 minutes.
6
Phase 6
Sprinkle with the garam masala and serve with rice or roti.