Black Lentil Dal Fry Recipe

Rinse the black lentils under cold water until the rinse runs clear. Soak for 30 minutes if time allows to reduce cooking time (optional).

Combine rinsed lentils, 4 cups water, 1/2 tsp turmeric and 1/2 tsp salt in a pressure cooker. Cook on medium-high until 3–4 whistles, then reduce heat and simmer 10 minutes. Allow pressure to release naturally. If using a pot, simmer covered for 45–60 minutes until lentils are tender but intact, adding more water if needed.

Once cooked, mash lightly with the back of a spoon or whisk to slightly break some lentils and create a creamy texture. Reserve and keep warm.

Heat 3 tbs oil or ghee in a wide skillet or kadhai over medium heat until shimmering.

Add 1 tsp cumin seeds, 1/2 tsp mustard seeds (if using), 4 cardamom pods, 3 cloves and 1 bay leaf. Fry for 20–30 seconds until seeds sputter and whole spices become aromatic, taking care not to burn them.

Add the finely chopped onion (1 cup) to the hot oil and sauté on medium heat for 6–8 minutes until golden and softened, stirring occasionally.

Stir in minced garlic (4 cloves), minced ginger (1 tbs) and chopped green chili (if using). Cook 1–2 minutes until raw smell disappears.

Add chopped tomato (1 cup) to the onion mixture. Cook 5–8 minutes until tomato breaks down and oil begins to separate at the edges.

Stir in 1 tsp ground coriander, 1/2 tsp ground cumin, 1 tsp garam masala and 1/2 tsp red chili powder. Cook 1–2 minutes to bloom the spices.

Taste the tomato-spice base and add the remaining 1 tsp salt (adjust total salt to your taste) and a splash (2–4 tbs) of water if the mixture is too dry or sticking.

Add the cooked lentils (including their cooking liquid) to the tomato-spice mixture. Stir to combine. If very thick, add up to 1 cup water to reach a saucy consistency. Bring to a gentle simmer.

Simmer gently for 8–12 minutes, stirring occasionally, to allow flavors to meld and dal to thicken to your preferred consistency. Adjust salt, chili and water as needed.

Turn off heat. Stir in 1 tbs butter or ghee (optional) and 1 tbs lemon juice to brighten the flavors.

Sprinkle 2 tbs chopped cilantro over the dal. If you like, heat 1 tbs oil or ghee in a small pan, add a pinch of cumin or a pinch of red chili flakes and pour this sizzling 'tadka' over the dal for extra aroma.

Serve hot with steamed rice, jeera rice, roti or naan.