Dal Fry
A traditional Indian vegetarian dal fry where toor dal is simmered with spices and finished with a tempered mix of ghee, cumin, mustard seeds, bay leaves, and tomatoes, then elevated with cilantro and garam masala. Best served with naan or rice.
Pasos
- 1
Rinse and soak toor dal in about 3 cups of water for at least 1 hour; the dal will double in volume after soaking, then drain the water.
- 2
Cook the dal with 2.5 cups water and add salt and turmeric; simmer on medium-high heat until soft and thick like soup (about 30 minutes).
- 3
In a frying pan, heat ghee; add cumin seeds and mustard seeds. When the seeds crack, add bay leaves, green chili, ginger, and chili powder; stir for a few seconds.
- 4
Add chopped tomatoes, salt, and sugar; cook until tomatoes are tender and mushy.
- 5
Add cilantro and garam masala; cook for about 1 minute.
- 6
Pour the seasoning over the dal, mix well, and cook for another minute.
- 7
Serve hot with naan.
