Traditional Daal Fry

A smooth, thick texture where lentils melt on the palate. The aroma of toasted cumin in clarified butter hits you the moment the lid is lifted.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 342
• Protein: 16 g
• Carbs: 37 g
• Fat: 9 g

Ingredients

• 250 g toor dal ( rinsed )
• 30 g ghee
• 1 piece Onion ( finely diced )
• 2 piece Round tomato ( small dice )
• 3 piece Garlic ( minced )
• 1 tsp Cumin seeds
• 1 tsp Turmeric powder
• 1 tsp Hot pepper en poudre
• 1 pinch asafoetida
• 1 tsp garam masala
• 0.5 piece Fresh cilantro ( chopped )
• 1 tbsp Lime juice
• 1 pinch Gray sea salt
• 15 g Fresh ginger ( grated or finely minced )
• 1 piece Fresh green chili ( finely chopped )

Instructions

1. Cooking the lentils

   Rinse the toor-dal in clear water. In a pot, combine lentils with turmeric, salt, and three times their volume of water. Cook until the grains are tender and mash easily between your fingers.

2. Aromatic base

   Heat ghee in a sauté pan. Toss in the cumin seeds; they should sizzle instantly. Add the finely chopped onion and minced garlic. Sauté until lightly golden.

3. The Masala

   Stir in the diced tomatoes, ginger, and chili. Let it simmer until the tomato water evaporates and the fat starts to separate at the edges of the sauce. Add the chili powder and asafoetida.

4. Assembly and binding

   Pour the cooked lentils into the pan. Mix to bind everything together. If too thick, thin with a little hot water. The sauce should coat the spoon smoothly.

5. Finishing touches

   Off the heat, add the garam masala, lime juice, and chopped fresh cilantro. Adjust the seasoning.

Chef's tips

• Don't over-salt at the beginning of the lentil cooking, it can slow down their softening.
• The secret is in the oil separation: when you see the ghee rise to the surface of the masala, your spices are perfectly cooked.

Storage

Keeps for 3 days in the fridge. It thickens as it cools, so feel free to add a splash of hot water when reheating.