Spiced Yellow Lentil Curry — Dal Fry
A Punjabi everyday daal of yellow lentils sautéed with onion, tomato, and tempered with cumin, garlic, and kashmiri chilli in hot ghee.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse toor dal and yellow moong dal. Finely chop onion, garlic, ginger, green chillies, and tomato. Crush kasuri methi leaves. Measure all spices and have ghee, oil, and water ready.
Boil
Combine both dals, 900ml water, 0.5 tsp turmeric, and 0.5 tsp salt in a saucepan. Bring to a boil over high heat, skim foam, reduce to low heat. Simmer covered 18–20 minutes until lentils are completely soft. Whisk briefly to break down whole lentils. Set aside.
Bloom
Heat ghee and oil in a skillet over medium heat. Add cumin seeds and let sizzle 15 seconds until fragrant. Add asafoetida and chopped onion, cook 5–6 minutes stirring until deep golden brown.
Saute
Add chopped garlic, ginger, and green chillies. Cook 1 minute over medium heat until raw smell fades and garlic turns light golden. Add chopped tomato, kashmiri chilli powder, ground coriander, remaining turmeric, and remaining salt.
Build
Cook tomato mixture 3 minutes over medium-low heat, mashing tomato until oil beads at edges. Pour cooked dal into masala, stir and simmer 4 minutes over low heat. Add 30–60ml hot water if too thick. Stir in garam masala and crushed kasuri methi off heat. Rest 1 minute covered.
Plate
Garnish with fresh coriander and serve with basmati rice, roti, carrot-cauliflower-turnip pickle, and roasted papad alongside.
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