Dal Fry (Healthy Indian Curry) {2018}

Another popular, delicious, Indian dal or lentil recipe is Dal Fry. It is very famous in the road side dhabas and can be found in the menu of most restaurants. Dal Fry is usually prepared with tur dal also called as toor dal, toovar or pigeon pea lentils in English. It is made by adding boiled and softened Dal with a seasoning of onion, tomato and spices which have been tempered in ghee or cooking oil. Instead of just adding the toor dal, you can experiment by adding 1/4 cup of masoor dal (red split lentils) or moong dal (split yellow lentils) and 1/4 cup of toor dal. The ingredients that are used in a dal fry recipe varies depending on the region and personal choice.

Ingredients

1. Toor Dal (Piegon Pea Lentils) - 1/2 cup
2. Onion - 1 (medium sized, finely chopped)
3. Tomato - 1 (medium sized, finely chopped)
4. Green Chilies - 2 (half slit)
5. Dry Red Chilies - 3 (kept whole, halved and deseeded)
6. Curry Leaves - 10 to 12
7. Ginger Garlic Paste - 1 Teaspoon 
8. Mustard Seeds - 1/2 Teaspoon
9. Cumin Seeds - 1 Teaspoon
10. Hing (Asafoetida Powder) - 1 to 2 pinches
11. Turmeric Powder - 1/4 Teaspoon
12. Red Chili Powder - 1/2 Teaspoon
13. Kasuri Methi (Dry Fenugreek Leaves) - 1 Teaspoon (Crushed)
14. Garam Masala Powder - 1/4 Teaspoon (Optional)
15. Ghee - 2 to 3 Tablespoons
16. Lemon Juice - 1/2 Teaspoon (Optional)
17. Coriander Leaves - Few (Finely Chopped)
18. Salt as per taste
19. Water - 1.5 cups or as required (for pressure cooking the dal)

Directions

1. First, pressure cook the dal for making dal fry. 
2. In a bowl, add 1/2 cup of toor dal. 
3. Wash the dal in water for few times. 
4. Add washed dal in a pressure cooker and add 1/4 teaspoon of turmeric powder. 
5. Add 1 1/2 cup of water and pressure cook the dal for about 4 to 5 whistles on a medium flame till they are completely cooked and softened. 
6. When the dal is cooked, lightly mash the dal with a wooden masher or a steel masher.
7. Keep the mashed dal aside and move on to make the dal fry. 
8. Take a wok and heat it for some time.
9. When the wok is hot enough, add 2 tablespoons of ghee. Ghee can be replaced with cooking oil. However, a spoon of desi ghee or butter makes dal fry even more aromatic and delicious.
10. When the ghee melts, add 1/2 teaspoon of mustard seeds and 1 teaspoon of cumin seeds.
11. Allow the mustard seeds to splutter and then add a pinch of hing.
12. Add a medium sized onion which has been finely chopped.
13. Sauté the onion till it becomes translucent.
14. Add a teaspoon of ginger garlic paste and sauté them until the raw smell of ginger garlic is gone. 
15. Add 2 green chilies which have been half slit, 3 whole dry red chilies which have been deseeded and 10 to 12 curry leaves.
16. Sauté them for few seconds.
17. Add a medium sized tomato which has been finely chopped.
18. Sauté the tomatoes until it becomes soft.
19. Add the mashed dal and mix them well.
20. Add just enough water little by little and mix it well to get a medium consistency. 
21. Don't add too much of water because the consistency of dal fry is very critical. It should not be either thin or thick and it should be of smooth consistency. 
22. Add 1/2 teaspoon of red chili powder and salt as per taste.
23. Mix it well and cook them on a medium flame for 2 minutes till you get smooth and thick consistency.
24. Add a teaspoon of crushed kasuri methi.
25. Optionally, 1/4 teaspoon of garam masala powder can also be added to add that extra spicy and masala flavor to your dal fry.
26. Mix it well and cook for a minute.
27. Finally, add some finely chopped coriander leaves
28. Mix it well.
29. Lemon juice can also be added, if preferred. Adding lemon juice in the end gives an extra zing to your dal fry. Otherwise, lemon wedge can be served as optional
30. Mix well.
31. Switch off the flame.
32. To garnish, sprinkle some finely chopped coriander leaves on top of the dal fry.

Dal fry is usually served hot and goes well with any of the Indian breads like Naan, Phulka, and Roti. Dal fry is equally enjoyable with Steamed Rice or Jeera Rice along with a papad, pickle or onion.

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