Dal Foolaree
A traditional Indian lentil dish (burta or mash) with fried onions and aromatic spices, cooked until the dal dissolves into a thick, flavorful mash.
Ingredients
- 1 cup Mussoor dal (red lentils) or chunna ka dal (split chickpeas), washed (If using chunna ka dal, soak for 1 hour; mussoor dal needs only 15 minutes)
- 12 medium Onions, sliced lengthways into fine slices (About 3 cups sliced)
- 3 tablespoons Ghee or clarified butter (Original measurement: three-quarters of a chittack)
- 1 teaspoon Ground turmeric
- 1 teaspoon Red chili powder (Adjust to taste)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Ground garlic or garlic powder
- 1 teaspoon Salt (To taste)
- 1.5 cups Water (Just enough to barely cover the dal)
More recipes using Red lentils
Mussoor Dal (Red Lentil Dal)
A traditional Indian red lentil dal prepared similarly to moong dal but flavored with fried garlic instead of onions. The lentils are roasted, boiled until dissolved, churned smooth, and finished with ghee and garlic.
Dalpooree (Stuffed Lentil Flatbread)
Traditional Indian flatbread stuffed with spiced lentil paste and fried until golden. These delicate, crispy breads are best served hot and make an excellent accompaniment to curries or can be enjoyed on their own.
Mussoor Dal with Amchoor or Tamarind
A tangy variation of red lentil dal made with dried mango powder (amchoor) or tamarind for a sour note. The dal is cooked until soft, then churned smooth and flavored with fried garlic.
Dal Pittas
Crispy fried pastries filled with spiced lentil mixture. These savory turnovers feature a flaky pie crust exterior and a flavorful dal filling made with red lentils, onions, and aromatic spices. Best served hot as a snack or appetizer.
Instructions
- 1Wash the dal thoroughly in several changes of water. Place in a bowl and cover with water. Soak mussoor dal for 15 minutes, or chunna ka dal for 1 hour. Drain through a colander.
- 2Heat the ghee in a large pan over medium heat. Add the sliced onions and fry, stirring frequently, until golden brown and crispy, about 8-10 minutes. Remove the fried onions with a slotted spoon and set aside on a plate.
- 3In the same pan with the remaining ghee, add the turmeric, chili powder, cumin, coriander, ginger, and garlic. Fry the spices over medium heat, stirring constantly, for 1-2 minutes until fragrant. Be careful not to burn them.
- 4Add the drained dal to the pan with the fried spices. Stir well to coat the dal with the spices and ghee. Fry over medium heat, stirring frequently, for 5-7 minutes until the dal is thoroughly browned and aromatic.
- 5Add the water and salt to the pan, just enough to barely cover the fried dal (about 1.5 cups). Bring to a boil, then reduce heat to low. Cover and simmer for 10-15 minutes, stirring occasionally, until the dal has completely dissolved into a thick mash.
- 6Transfer the dal foolaree to a serving dish. Garnish generously with the reserved fried onions, strewing them over the top. Serve hot with rice or flatbreads.
