Dal Fry

  • Currently 4/5
Creamy, rich, and smooth, a nice dal variation.
2 Tbs ghee
1/2 tspn mustard seeds
1/4 tspn red chili flakes
1 cup red lentils
1/4 cup moong yellow lentils
1/2 small can green chillies, diced
1 tspn ginger, mashed
1 tspn garlic, minced
1/4 tspn turmeric
3 cups water
1 Tbs butter
1 onion, sliced thin
1 tspn salt
1 tomato, diced
3 Tbs cilantro
1. Heat pot over medium heat
2. Add ghee
3. When ghee is hot, add tempering spices and cook until mustard seeds crackle, about 1 minute
4. Add dal ingredients, mix, cover tightly, and cook for about 5 minutes, until dal is boiling. 
5. Reduce heat to low and cook for about 30 minutes, or until lentils are done
6. Heat skillet over medium-low heat
7. Add butter
8. When butter is melted, add onions and cook till translucent and tender, set aside.
9. When dal is done, combine all ingredients and simmer for 5 minutes
10. Can be served alone, with Indian rotli/chapati/naan or pan-fried bread, or rice/grains.
Servings: 3 as main dish, 4 as side dish
Origin: Modified from Roz Ka Khana cookbook

This is also good substituting the red lentils for other types of yellow lentils.
Meal   DinnerCuisine   Indian
Dish   Side DishCooking Method   Boiled
Main Ingredient   Beans/LegumesPrep Time   less than 15 minutes
Cooking Time   45 minutes 
Features   Diabetic-Friendly, High-Fiber, Vegetarian

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