World Flavors Cookbook

Dal Fry

Toor dal cooked until soft and finished with a tarka of ghee, cumin, garlic, and dried chilies — the everyday pulse dish of India.

Cuisine: India

Ingredients

• 250g toor dal (split pigeon peas), washed
• 1 onion, diced
• 2 tomatoes, diced
• 3 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tsp turmeric
• For tarka: 2 tbsp ghee, 1 tsp cumin seeds, 3 dried red chilies, pinch asafoetida
• Salt, cilantro

Instructions

1. Pressure cook or simmer dal with turmeric until completely soft.
2. In a pan, fry onion until golden. Add garlic and ginger.
3. Add tomatoes. Cook until mushy.
4. Add to cooked dal. Simmer 5 minutes together.
5. Make tarka: heat ghee until hot. Add cumin, dried chilies, asafoetida — sizzle 30 seconds.
6. Pour tarka over dal. Stir partially.
7. Serve with roti or rice.