Dal Fry (Restaurant Style)

Rinse the lentils in water 3 to 4 times. I would recommend using ½ cup tur dal (arhar dal or pigeon pea lentils) or ¼ cup each of tuvar dal and masoor dal

Pour the lentils into a 2-liter pressure cooker and toss in a pinch of turmeric powder and 1.5 cups of water.

Pressure cook the lentils for 9 to 10 minutes on medium heat, or until they are thoroughly cooked and completely soft

Heat 2 to 3 tablespoons of oil, ghee or unsalted butter in a pan or skillet. Once hot, add ½ or ¾ teaspoon of black mustard seeds. Add 1 teaspoon cumin seeds.

Add ⅓ cup chopped red oinons.

Sauté the onion mixture until it browns. Add 1.5 teaspoon ginger paste and stir to combine.

Ad in 10 to 12 curry leaves, 2 to 3 dry red chilies, and 1 to 2 green chilies. Stir to combine with the ginger-garlic paste mixturl.. Mix well on low heat.

Add ½ tsp turmeric powder, ½ teaspoon red chili powder, or cayenne or smoked paprika. Add 1 to 2 pinches of asafoetida (hing).

Add about ⅓ to ½ cup finely chopped tomatoes.

Stir together and sauté until tomatoes become pulpy.

Add your mashed lentils to sautéed onion-tomato masala mixture in the pan or skillet.

Combine and mix everything.

Pour 1 to 1.5 cups water. You can add more.

Season with salt and keep mixing the mixture.

Simmer 5 to 6 minutes on a low to medium heat. Add 1 tsp of crushed kasoori methi (dried fenugreek leaves) and sprinkle ¼ to ½ tsp of garam masala powder.

Simmer for 1 mins. Switch off the heat & add 2 Tbsp of chopped coriander leaves. You can also add ½ to 1 tsp lemon juice at this step for a little added freshness and tang.

Enjoy! For more Indian recipes, visit vegrecipesofIndia.com!