Serves 2
45 min
Dal Fry
Recipe GLPRd376189e32ebd5
A warming, restaurant-style Indian dal preparation featuring split pigeon peas cooked tender and combined with a fragrant tempering of cumin seeds, aromatics, tomatoes, and warm spices. The dal simmers to develop rich, layered flavors—perfect as a side dish or light main course.
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Ingredients
½ cup arhar dal (toor dal/split pigeon peas)
1 cup water for cooking dal
2 tablespoons oil
1 teaspoon cumin seeds
½ cup onion, chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
2 green chilies, finely chopped
½ cup tomato, chopped
1 teaspoon red chili powder
¼ teaspoon turmeric powder
½ teaspoon cumin powder
½ teaspoon coriander powder
½ teaspoon garam masala
1 teaspoon dried fenugreek leaves (kasoori methi)
salt
1 cup water for simmering
1 teaspoon lemon juice
cilantro, finely chopped
Directions
Rinse the arhar dal thoroughly under cold running water until the water runs clear. Transfer to a pressure cooker and add 1 cup of water.
Close the pressure cooker with its lid and place the weight on top. Cook on medium heat for 5–6 whistles until the dal is tender and soft.
Turn off the heat and allow pressure to release naturally. Once safe, open the lid carefully. While waiting for pressure to release, prepare the spice tempering.
Heat the oil in a large pan over medium heat until shimmering and hot.
Add the cumin seeds and allow them to sizzle and release their aroma, about 15–20 seconds.
Add the chopped onion and stir well to combine with the cumin seeds and oil.
Cook the onion, stirring occasionally, until it turns light golden brown, about 4–5 minutes. Then add the ginger paste, garlic paste, and green chilies. Sauté together for 30–40 seconds until fragrant.
Add the chopped tomatoes and mix well into the onion mixture.
Let the tomatoes cook for 1–2 minutes, stirring occasionally, until they soften and begin to break down.
Add the red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, kasoori methi, and salt to taste. Stir to combine all dry spices with the pan contents.
Cook the spices for about 1 minute, stirring constantly. You will notice oil beginning to separate around the edges of the mixture—this indicates the spices are properly bloomed.
Add the cooked dal and 1 cup of water, stirring well to combine.
Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the flavors to meld. Turn off the heat, then stir in the lemon juice and chopped cilantro.
Stir well and transfer to serving bowls. Serve warm as a side dish or light main course.
