Dal Fry

Ingredients

• For the Dal
• 2 tbsp ghee
• 1 tsp cumin
• 1 small onion about ½ cup chopped (finely chopped)
• 1 green chili
• 1/2 tsp turmeric
• 1 tsp kashmiri chili
• 1/2 tbsp garlic
• 1/2 tbsp ginger paste
• 1 tbsp tomato paste
• 1 tsp salt (or to taste)
• ½ cup toor dal ((pigeon pea))
• ½ cup masoor dal
• 2 tbsp moong dal
• 2 cups water
• For the Vaghar
• 4 tbsp ghee
• 1 tbsp cumin
• 3 whole red chilies
• 1/8 tsp hing
• 1 sprig curry leaves
• 2 cloves garlic (finely chopped)
• 1/2 tsp ginger (finely chopped)
• 1/4 cup onion (finely chopped)
• 1/2 tsp kasoori methi (powdered)
• 1/2 tsp kashmiri chili

Instructions

2. Add ghee or oil to a pan. Allow the cumin to toast slightly. Then add onion. When the onion has browned, remove ¼ cup of the mixture from the pan.
3. Add green chili. Then add turmeric, kashmiri chili, garlic, ginger paste, salt. Allow that to cook for a minute.
4. Add rinsed dal (toor, massor and moong) and two cups of water. Cookin your pressure cooker or Instant Pot for 7 minutes (3 whistles).
5. Transfer to a serving bowl and add 2 tbsp of cold butter and stir.
7. Add your ghee to a small, deep pan.
8. Then add cumin, red chilies, hing, and curry leaves. Let that toast slightly.
9. Then add garlic, ginger, and onions. Let that cook until the onions are golden.
10. Add kasoori methi (powdered fenugreek leaves) and kashmiri chillies. Remove from heat so it doesn’t burn.
11. Add the vaghar to your dal. I like to mix half in with the dal and pour the rest over the top for a nice look.

Nutrition

• Calories: 398
• Carbohydrates: 36
• Protein: 13
• Fat: 23
• Saturated Fat: 14
• Polyunsaturated Fat: 1
• Monounsaturated Fat: 7
• Cholesterol: 58
• Sodium: 100
• Potassium: 364
• Fiber: 12
• Sugar: 4
• Vitamin A: 111
• Vitamin C: 7
• Calcium: 66
• Iron: 4