Daal Fry Recipe
Yellow lentils (toor dal or moong dal) slow-cooked with mild spices in ghee, peanut, or olive oil, onion and garlic-free, freshly made daily. Served as 16 oz of curry with 8 oz of fragrant basmati rice, wholesome and comforting.
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Ingredients
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Dal (lentil curry)
Rice (fragrant basmati)
Garnish (optional)
Method
Dal (lentil curry)
Rinse and soak
Rinse 1 cup of toor or moong dal under cold water until the rinse water runs clear. Optional: soak the dal for 15-30 minutes to reduce cooking time and produce creamier texture; drain before cooking.
Cook the dal
Combine the drained dal, 3 cups water and 1 tsp turmeric in a pressure cooker or heavy pot. If using a pressure cooker, cook on medium-high until 3-4 whistles, then reduce heat and simmer 5 minutes; turn off and allow pressure to release naturally. If using a pot, bring to a simmer, cover and cook 25-35 minutes until dal is very soft, stirring occasionally and adding water if it becomes too thick. The cooked dal should be soft enough to mash slightly with the back of a spoon.
Mash and season
After cooking, open the cooker/pot and gently mash the dal with a whisk or spoon to your preferred texture (some whole lentils with some mashed is traditional). Add 1.5 tsp salt (adjust to taste) and up to 1 cup of additional water to reach a curry-like consistency (target ~16 oz finished curry). Keep the dal warm on very low heat or cover while you prepare the tempering.
Prepare tempering (tadka)
In a small saucepan or skillet over medium heat, add 2 tbsp ghee and 1 tbsp neutral oil (ghee alone can burn; oil stabilizes heat). When hot, add 1 tsp cumin seeds and 0.5 tsp mustard seeds (if using). When seeds begin to sputter (a few seconds), reduce heat to low and add a pinch of asafoetida and 1 tsp ginger paste. Add the slit green chili or 1/2 tsp crushed red pepper if you want mild heat; sauté briefly (10-15 seconds).
Cook tomatoes and spices
Add 1 cup finely chopped tomatoes (or 1 tsp tomato paste if using) to the tempering. Stir and cook on medium-low until tomatoes soften and oil separates slightly from the masala, about 5-7 minutes. Add 1 tsp ground coriander, 0.5 tsp ground cumin and 0.25 tsp mild red chili or paprika. Cook 1-2 minutes to bloom the spices.
Combine tempering with dal
Carefully pour the hot tempering into the cooked dal and stir well to combine. Bring the dal to a gentle simmer for 3-5 minutes so flavors meld. Taste and adjust salt and spice. Stir in 0.5 tsp amchur (or 0.5 tsp lemon juice) to brighten flavors and 2 tbsp chopped cilantro.
Finish
If you like a glossier finish, add an extra 1 tsp ghee on top just before serving. Keep covered and warm until plating.
Rice (fragrant basmati)
Rinse 1 cup basmati rice under cold water until water runs clear. Drain and let sit 10 minutes.
In a saucepan, bring 1.5 cups water to a boil with 0.25 tsp salt and 0.5 tsp ghee or oil. Add the drained rice, stir once, cover, and reduce heat to low. Cook undisturbed for 12-15 minutes or until water is absorbed and rice is tender.
Turn off heat and let the rice rest, covered, 5 minutes. Fluff gently with a fork before serving. Portion approximately 8 oz (about 1 cup cooked) per serving alongside the dal.
Garnish & plating
Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat gently on the stovetop, adding a splash of water and stirring to restore consistency.