A comforting Indian dal fry — soft toor dal simmered with turmeric, then finished with a fragrant ghee tempering of cumin, mustard seeds, ginger and tomato. Lovely with naan.
- 1 cup Toor Dal
- 2-1/2 cups Water
- 1/4 tsp Turmeric
- 3 tbs Ghee
- 1 cup Chopped Tomatoes
- 1/2 tsp Cumin Seeds
- 1/2 tsp Mustard Seeds
- 2 Bay Leaf
- 1 tbs chopped Green Chilli
- 2 tsp shredded Ginger
- 2 tbs Cilantro
- 1/2 tsp Red Pepper
- 1/2 tsp Salt
- 1 tsp Sugar
- 1/4 tsp Garam Masala
Tags:
Curry Vegetarian CakeVideo
Preparation
- Wash and soak the toor dal in about 3 cups of water for at least one hour (it will double in volume), then drain.
- Cook the dal with 2½ cups water, salt and turmeric over medium-high heat until soft, about 30 minutes — it should be like a thick soup.
- In a frying pan, heat the ghee and add the cumin and mustard seeds. Once they crackle, add the bay leaves, green chilli, ginger and chilli powder and stir for a few seconds.
- Add the tomatoes, salt and sugar, and cook until the tomatoes are tender and mushy.
- Add the cilantro and garam masala and cook for about a minute.
- Pour the seasoning over the dal, mix well, and cook for another minute.
- Serve with naan.
