Dal Fry

Estimated — 5 ingredients not in food database (100% mass accounted for)

Contains: dairy

• Coriander leaves

  30 ml

• Cumin seeds

  5 ml

• Garam masala

  5 ml

• Ghee or oil

  30 ml

• Red chili powder

  5 ml

• Salt

  to taste

• Toor dal

  rinsed and sorted

  200 g

• Turmeric powder

  5 ml

• Water

  400 ml

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Method

1. 1In a medium pot, add 200 g toor dal (pigeon peas), 400 ml water, and 1/2 tsp salt. Bring to a boil over high heat.
2. 2Reduce heat to medium-low, cover, and simmer for 15–18 minutes until dal is soft and most of the water is absorbed.
3. 3Remove from heat and let the dal rest for 5 minutes. Fluff gently with a fork.
4. 4In a small bowl, mix 1 tbsp ghee (or oil) with 1/2 tsp cumin seeds, 1/4 tsp turmeric, and 1/2 tsp red chili powder.
5. 5Heat 1 tbsp ghee in a non-stick pan over medium heat. Add the spice mixture and sauté for 30 seconds until fragrant.
6. 6Pour the spiced ghee over the cooked dal in the pot. Gently fold in using a spoon to coat evenly.
7. 7Add 1/4 tsp garam masala and 1 tbsp fresh coriander leaves. Mix well.
8. 8Serve hot, garnished with extra coriander and a drizzle of ghee if desired.
9. 9Enjoy with steamed rice or whole wheat roti.