Indian
Indian - Regional Mains
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
- • 2 tbsp ghee
- • 1 tsp cumin seeds
- • 10 curry leaves
- • 3 garlic cloves, sliced
- • 2 dried red chilies
- • 2 tomatoes, chopped
- • 1/2 tsp turmeric powder
- • 1/2 tsp red chili powder
Preparation Steps
1
Phase 1
Pressure-cook the toor dal with the turmeric and salt until soft, then whisk to a loose consistency.
2
Phase 2
Heat the ghee, crackle the cumin seeds, and add the dried red chilies and curry leaves.
3
Phase 3
Fry the sliced garlic until golden, taking care not to burn it.
4
Phase 4
Add the tomatoes with the red chili powder and salt; cook until soft and pulpy.
5
Phase 5
Pour the tempering into the dal and simmer 10 minutes; adjust the thickness with water.
6
Phase 6
Finish with a knob of ghee and serve hot with rice or roti.