Dal Fry

Ingredients

• 0.5 cup Toor Dal
• 0.5 cup Moong Dal
• 1 cup Masoor Dal
• 1 inch Ginger (Finely chopped)
• 4.5 unit/count Garlic cloves
• 3 unit/count Green chillies (Finely chopped)
• 1.5 cup Onions (Finely chopped)
• 2 cup Tomatoes (Finely chopped)
• 1 unit/count Curry leaves (Spring)
• 1 tsp Mustard seeds
• 0.75 tsp Cumin seeds
• 1.5 tsp Salt (Add according to your taste)
• 1.5 tsp Red chilli powder (According to taste)
• 2 tsp Coriander powder
• 1.5 tsp Cumin powder
• 1.5 tsp Garam masala (Garam masala powder)
• 2 tbsp Kasuri methi
• 5 tbsp Coriander leaves
• 0.125 tsp Asafetida
• 2 tbsp Oil
• 2 tbsp Ghee
• 0.25 tsp Turmeric
• 2 cup Water

Instructions

1. 1Rinse the toor dal, moong dal, and masoor dal thoroughly. Place them in a pressure cooker and add enough water to fully submerge the lentils. Cook on medium flame for 4 whistles. Once cooled, mash the dal to a smooth consistency.
2. 2In a heated pan, combine oil and ghee. Once hot, add mustard seeds and cumin seeds. When they begin to splutter, add the chopped green chillies and onions. Sauté until the onions become translucent. Incorporate the finely chopped ginger and garlic, cooking for an additional 2-3 minutes. Add curry leaves and asafetida, stirring well.
3. 3Add the chopped tomatoes to the pan along with turmeric powder, coriander powder, cumin powder, salt, and red chilli powder. Cook until the tomatoes become mushy. Stir in the cooked dal, ensuring everything is well combined. Adjust the consistency by adding water as needed.
4. 4Add kasuri methi, garam masala, and coriander leaves to the dal. Cook on medium flame until the dal reaches a boil. Garnish with additional coriander leaves and simmer on low flame for 2 minutes. Serve hot with roti or jeera rice.