Dal fry

Comforting Indian dal fry: creamy toor dal simmered with tomatoes and a fragrant ghee-tempering of cumin, mustard, ginger and green chili—warm, savory and perfect with naan.

Ingredients

Dal

1 cup toor dal
2.5 cup water (for cooking)
1 tsp salt (for cooking)
0.25 tsp turmeric

Tempering/Seasoning

3 tbsp ghee
1 cup chopped tomatoes
0.5 tsp cumin seeds
0.5 tsp mustard seeds
2 pcs bay leaf
1 tbsp chopped green chilli
2 tsp shredded ginger
2 tbsp cilantro
0.5 tsp red pepper (chili powder)
0.5 tsp salt (for seasoning)
1 tsp sugar
0.25 tsp garam masala

Directions

Wash and soak toor dal in approx 3.0 cups water for at least 1.0 hours then drain
Cook dal with 2.5 cups water, add 1.0 tsp salt and 0.25 tsp turmeric; simmer on medium-high heat until soft and soup-like, about 30 minutes
Heat ghee in a frying pan
Add cumin seeds and mustard seeds; when they crack, add bay leaves, chopped green chilli, shredded ginger and red pepper; stir for a few seconds
Add chopped tomatoes, 0.5 tsp salt and 1.0 tsp sugar; cook until tomatoes are tender and mushy
Add cilantro and 0.25 tsp garam masala; cook about 1 minute
Pour the seasoning over the cooked dal, mix well and cook another minute
Serve hot with naan