Dal Fry

• servings: 8 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

½ cup toor dal (split pigeon peas)

½ cup masoor dal (red lentils)

¼ cup cooking oil

1 yellow onion

2 Roma tomatoes

2 tsp garlic paste

2 tsp ginger paste

2 serrano chilies (see notes)

12 curry leaves

1 ½ tsp salt

¼ tsp turmeric

1½ tsp red chili powder

4 whole dried red chilies

1 tsp dried red chili flakes

¼ cup cilantro

Directions

Wash and soak the lentils for a minimum of 30 minutes. (see notes)

Dice the onion, tomatoes, and serrano chilies and set aside.

Heat the oil, add the cumin and mustard seeds, and temper until they start popping.

Add the onions and saute until the turn translucent.

Toss in the sliced serrano chillies, followed by the ginger and garlic paste and saute for a few minutes.

Add the tomatoes and saute until they start to release water.

Follow with the spice powders and fenugreek leaves and saute for a few minutes.

Add one cup of water, cover, and simmer for 10 minutes to allow everything to cook down.

Uncover and cook on high to allow all the liquid to evaporate. Roast the masala, stirring constantly until you have a thick paste. (see notes)

Drain the soaked lentils and add them along with 4 cups of water.

Bring this mixture to a boil and then cover and simmer for 30 minutes.

Uncover and stir to mash the lentils until you have a creamy consistency. (see notes)

Tadka

Heat 4 tablespoons of oil, roast the combination of chilies for 1 minute, and then pour over the cooked dal.

Garnish

Add the chopped cilantro and serve.

Notes

Use fresh lentils - Make sure the lentils haven't been sitting in your pantry for too long. The fresher they are, the quicker they will cook.

Soak the lentils—I like to wash and soak my lentils for at least 30 minutes. This helps them cook faster and reduces digestive issues.

Make the masala ahead of time - Cook and store the masala in the fridge for up to 3 days. Add it back to a pot with the lentils and follow the rest of the recipe as directed.

Adjust the water as needed - Traditionally, dal fry is thick and dense, but I like mine slightly thinner than the average. Feel free to adjust the water by a cup to achieve your desired consistency.

Nutrition

• Calories: 146 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.03 g
• Sodium: 457 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 6 g
• Total Sugars: 2 g
• Protein: 5 g