Dal fry

Ingredients

• 1 cup Toor dal
• 2-1/2 cups Water
• 1 tsp Salt
• 1/4 tsp Turmeric
• 3 tbs Ghee
• 1 cup Chopped tomatoes
• 1/2 tsp Cumin seeds
• 1/2 tsp Mustard Seeds
• 2 Bay Leaf
• 1 tbs chopped Green Chilli
• 2 tsp shredded Ginger
• 2 tbs Cilantro
• 1/2 tsp Red Pepper
• 1 tsp Sugar
• 1/4 tsp Garam Masala

Instructions

1. Rinse the toor dal thoroughly, then soak it in about 3 cups of water for at least 1 hour, until the lentils have nearly doubled in size. Drain and discard the soaking water.
2. Transfer the dal to a saucepan, add 2½ cups of fresh water, salt, and turmeric. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 30 minutes, until the lentils are completely soft and have a thick, soup-like consistency. Skim and stir as needed.
3. While the dal is cooking, prepare the tempering. Heat the ghee in a frying pan over medium heat. Add the cumin seeds and mustard seeds. Once they begin to crackle, immediately add the bay leaves, green chilli, grated ginger, and red chilli powder. Stir briefly, taking care not to burn the spices.
4. Add the chopped tomatoes along with a pinch of salt and the sugar. Cook, stirring, until the tomatoes soften and break down into a thick sauce.
5. Stir in the chopped cilantro and garam masala and cook for about 1 minute to combine the flavours.
6. Pour the hot seasoning over the cooked dal, mix well, and simmer together for 1–2 minutes over low heat.
7. Serve the dal fry hot with naan, roti, or steamed rice.

instructions_source: editorial-classic