Dal fry. Get a nutritional boost from comforting curry featuring lentils cooked in mild spices. The addition of tempered spices adds extra flavor making it a delicious side dish for roti and rice.
Nothing is “healthy” like lentils. While lentils are well-known as one of world’s healthiest foods, they are also super easy to prepare. This vibrant yellow curry called dal fry is a beautiful combo of yellow lentils cooked with fragrant spices. A combination of tuvar dal (yellow split lentils) and chana dal is used to create the best texture for this delicious lentils curry.
Ingredients
COOK LENTILS:
- ▢ 1 cup tuvar (toor) dal or yellow split pigeon peas
- ▢ 3 tablespoon chana dal or split bengal gram
- ▢ 1 inch fresh ginger sliced
- ▢ 1 green chili sliced
- ▢ A pinch of ground turmeric turmeric powder
- ▢ 2 cups water
MAKE LENTIL CURRY:
- ▢ 1 tablespoon ghee or oil
- ▢ ½ teaspoon cumin seeds
- ▢ 2 cloves
- ▢ ½ inch cinnamon stick
- ▢ ½ cup chopped onions
- ▢ ½ teaspoon ground turmeric turmeric powder
- ▢ 1 teaspoon red chili powder
- ▢ 1 large tomatoes chopped
- ▢ 1 green chili slit
- ▢ 2 tablespoon chopped coriander cilantro leaves
- ▢ Salt to taste
TEMPERED SPICES (TADKA):
- ▢ 2 tablespoon ghee or oil
- ▢ 1 dried red chili
- ▢ 2 sliced garlic cloves
- ▢ A pinch of asafetida
Instructions
COOK LENTILS:
- Rinse tuvar dal and chana dal. Place dals or lentils in two separate bowls. Cover with water. Soak for 1 hour. Drain.
- Place dals (lentils), ginger, green chili, ground turmeric and water in a pressure cooker. Cover with lid. Cook until mushy or 6-8 whistles. Set aside.
LENTIL CURRY:
- Heat ghee in a large frying pan over medium-high heat. Add cumin seeds, cloves and cinnamon stick. When cumin seeds crackle, add chopped onions. Sauté for 2-3 minutes or until browned. Add ground turmeric and red chili powder. Sauté for 1 minute or until aromatic.
- Add tomatoes and green chilies. Sauté 2-3 minutes or until mushy. Add cooked dal. Stir in coriander (cilantro) leaves. Season with salt. If the curry is too thick, add more water. Bring to a boil. Reduce heat and simmer for 10 minutes.
TEMPERED SPICES (TADKA):
- Heat ghee in a frying pan over medium heat. Add red chili and garlic. Sauté for a few seconds. Add a pinch of asafetida. Sauté for few seconds. Add tempered spices to curry. Stir to combine.
Nutrition
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Ingredients
COOK LENTILS:
- ▢ 1 cup tuvar (toor) dal or yellow split pigeon peas
- ▢ 3 tablespoon chana dal or split bengal gram
- ▢ 1 inch fresh ginger sliced
- ▢ 1 green chili sliced
- ▢ A pinch of ground turmeric turmeric powder
- ▢ 2 cups water
MAKE LENTIL CURRY:
- ▢ 1 tablespoon ghee or oil
- ▢ ½ teaspoon cumin seeds
- ▢ 2 cloves
- ▢ ½ inch cinnamon stick
- ▢ ½ cup chopped onions
- ▢ ½ teaspoon ground turmeric turmeric powder
- ▢ 1 teaspoon red chili powder
- ▢ 1 large tomatoes chopped
- ▢ 1 green chili slit
- ▢ 2 tablespoon chopped coriander cilantro leaves
- ▢ Salt to taste
TEMPERED SPICES (TADKA):
- ▢ 2 tablespoon ghee or oil
- ▢ 1 dried red chili
- ▢ 2 sliced garlic cloves
- ▢ A pinch of asafetida
Instructions
COOK LENTILS:
- Rinse tuvar dal and chana dal. Place dals or lentils in two separate bowls. Cover with water. Soak for 1 hour. Drain.
- Place dals (lentils), ginger, green chili, ground turmeric and water in a pressure cooker. Cover with lid. Cook until mushy or 6-8 whistles. Set aside.
LENTIL CURRY:
- Heat ghee in a large frying pan over medium-high heat. Add cumin seeds, cloves and cinnamon stick. When cumin seeds crackle, add chopped onions. Sauté for 2-3 minutes or until browned. Add ground turmeric and red chili powder. Sauté for 1 minute or until aromatic.
- Add tomatoes and green chilies. Sauté 2-3 minutes or until mushy. Add cooked dal. Stir in coriander (cilantro) leaves. Season with salt. If the curry is too thick, add more water. Bring to a boil. Reduce heat and simmer for 10 minutes.
TEMPERED SPICES (TADKA):
- Heat ghee in a frying pan over medium heat. Add red chili and garlic. Sauté for a few seconds. Add a pinch of asafetida. Sauté for few seconds. Add tempered spices to curry. Stir to combine.
