Tomato Dal Fry
Tomato and mixed lentils with ginger, garlic, onion and spices
Ingredients
For the dal
- ½ cup masoor dal
- ¼ cup toor dal
- ¼ cup chana dal
- 2 large tomato chopped
- ¼ tsp turmeric powder
- Salt to taste
- 1 ½ cup water
For the masala
- 1 tbsp butter
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds / jeera
- Pinch of asafoetida / hing
- 2-3 dry red chillies
- 1 inch cinnamon stick
- 3-4 garlic cloves grated
- 1 inch ginger grated
- 2-3 green chillies finely chopped
- 1 small-sized onion finely chopped
- ½ tsp garam masala
- 1 tsp kasuri methi / dried fenugreek leaves
- Salt to taste
- Coriander leaves to garnish
Instructions
- Wash the 3 dals together and add tomatoes, turmeric powder, salt and water. Pressure cook for 3 whistles or until soft. Set aside.
- In a kadai, heat oil and butter. Add mustard seeds and when it crackles add red chillies, asafoetida, cinnamon and jeera.
- Add garlic, ginger and green chillies and fry in low heat for a minute. Then turn the heat to medium and add onion. Fry till onions turn light golden.
- Add garam masala, kasuri methi, salt and give a mix. Add the cooked dal and simmer for 2-3 minutes. Remove from heat and add chopped coriander leaves.
Notes
- I have used butter and oil here but you can substitute with ghee and oil or just use oil alone.
- The dal is not very spicy. If you want little spicy dal, add more green chillies or red chilly powder.
- I like my dal fry with medium thick consistency. If you want thinner dal, add water after adding the dal and adjust the consistency.