Traditional Daal Fry
Ingredients
- 250 gtoor dal (rinsed)
- 30 gghee
- 1 pcOnion (finely diced)
- 2 pcRound tomato (small dice)
- 3 pcGarlic (minced)
- 1 tspCumin seeds
- 1 tspTurmeric powder
- 1 tspHot pepper en poudre
- 1 pinchasafoetida
- 1 tspgaram masala
- 0.5 pcFresh cilantro (chopped)
- 1 tbspLime juice
- 1 pinchGray sea salt
- 15 gFresh ginger (grated or finely minced)
- 1 pcFresh green chili (finely chopped)
Method
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.
- 1
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
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
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
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
Off the heat, add the garam masala, lime juice, and chopped fresh cilantro. Adjust the seasoning.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. It thickens as it cools, so feel free to add a splash of hot water when reheating.
