Daal Fry

Author’s Notes

A staple lentil curry eaten almost everyday in most Indian households. It can be made with different varieties of lentils. You can add vegetables of your choice to beef it up if needed.

INGREDIENTS (SERVES 4)

2 cups  split pigeon pea soaked for at least 2 hours
1 teaspoon turmeric powder
2-inch piece dried tamarind
2 onions (small) diced
2-3 chopped medium tomatoes
4-5 cloves of chopped garlic
2 tablespoon cumin seeds
2 dried whole chilies broken into pieces
3 tablespoons ghee ( clarified butter)
A pinch of heeng (Asafoetida)
Salt
Cilantro to garnish

DIRECTIONS

  1. Soak the lentils in water for at least 2 hours.

  2. Take a heavy pot and add the lentils with 6 cups water
    To it add salt, turmeric and tamarind.
    Bring it to a boil.

  3. Lower the heat to medium and cook covered for 45 - 60 minutes.
    Alternatively you can cook it in a pressure cooker.

  4. Once it's soft and broken down put the pot on simmer.

  5. In the meantime heat ghee in a small pan. Once very hot add the cumin, heeng and dry chillies. Be careful as it may splatter.

  6. Add chopped garlic. Let it change color to brown and toasty and add the onions.

  7. Cook the onions till light brown.

  8. Then add the tomatoes. Once the tomatoes are soft you can add the mixture to the lentils.

  9. Serve hot garnished with cilantro .

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