Ingredients with Measurements:
- 1 cup yellow split peas (toor dal)
- 3 cups water
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 2 green chilies, slit
- 2 tomatoes, finely chopped
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/4 cup chopped cilantro leaves
Special Equipment Needed:
- Pressure cooker or pot with lid
- Blender or immersion blender (optional)
Step-by-Step Instructions:
1. Rinse the toor dal in cold water until the water runs clear. Drain and transfer to a pressure cooker or pot with 3 cups of water, salt, and turmeric powder. Cook for 10-12 minutes in a pressure cooker or 30-35 minutes in a pot until the dal is soft and mushy.
2. Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onions, garlic, ginger, and green chilies. Saute until the onions turn golden brown.
4. Add chopped tomatoes, red chili powder, and garam masala. Cook until the tomatoes turn soft and mushy.
5. Add the cooked dal to the pan and mix well. If the dal is too thick, add some water to adjust the consistency.
6. Simmer the dal for 5-10 minutes until the flavors blend together.
7. Garnish with chopped cilantro leaves.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes (pressure cooker) or 45 minutes (pot)
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 6g
Carbohydrates: 28g
Protein: 10g
Sodium: 600mg
Fiber: 12g
Substitutions for ingredients:
- Yellow split peas can be substituted with red lentils or mung dal.
- Ghee can be substituted with vegetable oil or butter.
- Green chilies can be substituted with red chili flakes or cayenne pepper.
Variations:
- Add some spinach or kale to the dal for extra nutrition.
- Use coconut milk instead of water for a creamier texture.
- Add some cooked chicken or shrimp for a non-vegetarian version.
Tips and Tricks:
- Soak the dal for 30 minutes before cooking to reduce cooking time.
- Use a blender or immersion blender to puree the dal for a smoother texture.
- Adjust the amount of spices according to your taste preference.
Storage Instructions:
Store the leftover dal in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the dal in a pan over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the dal in a bowl with some rice or naan bread on the side.
Garnishes:
Garnish with chopped cilantro leaves or a dollop of yogurt.
Pairings:
Pair with rice, naan bread, or roti.
Suggested Side Dishes:
Serve with a side of cucumber raita or mixed vegetable salad.
Troubleshooting Advice:
- If the dal is too thick, add some water to adjust the consistency.
- If the dal is too thin, simmer for a few more minutes to thicken.
Food Safety Advice:
- Make sure to cook the dal thoroughly to avoid any foodborne illnesses.
- Store the leftover dal in the refrigerator within 2 hours of cooking.
Food History:
Dal Fry is a popular Indian dish that originated in the northern region of India.
Flavor Profiles:
Dal Fry has a savory and spicy flavor with a creamy texture.
Serving Suggestions:
Serve hot as a main dish or side dish.
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Region: Indian