Dal Fry (Restaurant Style)

[{"selector":"#anim-86c5b215-d5cb-4119-8a9f-abdf7c580673 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(12.585227045695888%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] Dal Fry (Restaurant Style)

[{"selector":"#anim-765e946a-ced8-4850-b244-9d38e6852373 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] 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

[{"selector":"#anim-ef4444a4-34cb-4571-aa3c-cf50241ffef7 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] Pour the lentils into a 2-liter pressure cooker and toss in a pinch of turmeric powder and 1.5 cups of water.

[{"selector":"#anim-d559a3b9-47a3-45f7-970f-69f44a0c7e53 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] Pressure cook the lentils for 9 to 10 minutes on medium heat, or until they are thoroughly cooked and completely soft

[{"selector":"#anim-c038ec2e-df18-4490-8e68-aef49127301f [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] 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.

[{"selector":"#anim-0456b606-2df1-42e0-bb10-d1b8ace195e1 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] Add ⅓ cup chopped red oinons.

[{"selector":"#anim-8a90f722-b25a-46cd-9369-fb6ebba455e6 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] Sauté the onion mixture until it browns. Add 1.5 teaspoon ginger paste and stir to combine.

[{"selector":"#anim-6ee9845c-0b24-4cf0-8195-087ef094a73f [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] 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.

[{"selector":"#anim-e4a0d3a3-e397-486b-a150-2adcaab8569f [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] Add ½ tsp turmeric powder, ½ teaspoon red chili powder, or cayenne or smoked paprika. Add 1 to 2 pinches of asafoetida (hing).

[{"selector":"#anim-e6aac81d-e9cc-4b17-9023-5f6a47342b1a [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] Add about ⅓ to ½ cup finely chopped tomatoes.

[{"selector":"#anim-596d1c7e-66c3-4b7b-871d-4a9d8519bbae [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] Stir together and sauté until tomatoes become pulpy.

[{"selector":"#anim-f8aaf07c-b023-47d2-b86d-4aabf9b955fa [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] Add your mashed lentils to sautéed onion-tomato masala mixture in the pan or skillet.

[{"selector":"#anim-b4aa1753-8833-4bae-8b86-2bc853081112 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] Combine and mix everything.

[{"selector":"#anim-70456a28-06d8-4d95-a401-5f596c8b7283 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] Pour 1 to 1.5 cups water. You can add more.

[{"selector":"#anim-7965815b-9cb8-4806-870f-bbf0b917114e [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] Season with salt and keep mixing the mixture.

[{"selector":"#anim-2445d1fc-60db-4608-9407-89a759bf53f4 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] 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.

[{"selector":"#anim-1ce9e36c-291d-4cbb-ae58-dd5821bc5d7b [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(31.249999886225726%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] 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.

[{"selector":"#anim-872cc9ce-e286-4a74-b7bd-4019c46728af [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-12.585227045695888%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] Enjoy! For more Indian recipes, visit vegrecipesofIndia.com!