Dal Fry is a popular Indian dish made from lentils (dal) cooked with onions, tomatoes, and aromatic spices. It’s a comforting and nutritious dish that is often served with rice or Indian breads like roti or naan. Here’s a step-by-step recipe to make delicious Dal Fry at home:

Ingredients:

• 1 cup yellow or red lentils (arhar dal or masoor dal), rinsed and soaked for 30 minutes
• 3 cups water (for cooking lentils)
• 1 medium onion, finely chopped
• 2 tomatoes, finely chopped
• 2-3 garlic cloves, minced
• 1-inch piece of ginger, finely grated or minced
• 1-2 green chilies, slit lengthwise (adjust to taste)
• 1 teaspoon cumin seeds (jeera)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• Salt to taste
• 1 tablespoon ghee (clarified butter) or oil
• Fresh coriander leaves (cilantro) for garnish
• Lemon wedges for serving (optional)

Instructions:

1. Cooking Lentils:
   • Rinse the lentils under cold water until the water runs clear. Soak the lentils in water for about 30 minutes. This helps them cook faster and more evenly.
   • In a pressure cooker or a large pot, add the soaked lentils along with 3 cups of water. Bring it to a boil over medium-high heat.
   • Once boiling, reduce the heat to medium-low and cook the lentils partially covered until they are soft and fully cooked. If using a pressure cooker, cook for about 2 whistles. If using a pot, it may take about 20-25 minutes. Once cooked, set the lentils aside.
2. Tempering (Tadka):
   • Heat ghee or oil in a separate pan or kadai (Indian wok) over medium heat.
   • Add cumin seeds (jeera) and let them splutter for about 30 seconds until they release their aroma.
   • Add minced garlic, grated ginger, and slit green chilies. Sauté for a minute until the raw smell of garlic disappears.
3. Adding Onions and Tomatoes:
   • Add finely chopped onions to the pan and sauté until they turn golden brown, about 5-6 minutes.
   • Add chopped tomatoes and cook until they turn soft and mushy, stirring occasionally. This usually takes about 5-7 minutes.
4. Adding Spices:
   • Add turmeric powder, red chili powder, and coriander powder. Mix well and cook for another minute until the spices are aromatic.
5. Combining Lentils and Tempering:
   • Pour the cooked lentils (dal) into the pan with the tempered spices and mix well. Stir to combine everything evenly.
   • Add salt to taste and adjust the consistency of the dal by adding more water if needed. Bring the dal to a simmer over medium heat. If it’s too thick, add some hot water to thin it out.
6. Simmering and Flavoring:
   • Add garam masala powder and stir well. Let the dal simmer for another 5-7 minutes on low heat, allowing the flavors to blend together.
7. Garnishing and Serving:
   • Once the dal reaches the desired consistency, turn off the heat.
   • Garnish with freshly chopped coriander leaves (cilantro).
   • Serve hot Dal Fry with steamed rice, jeera rice, roti, or naan. Optionally, serve with lemon wedges for a tangy twist.

Tips:

• Consistency: The consistency of Dal Fry can vary from thick to slightly thin based on personal preference. Adjust water accordingly.
• Variations: You can add a dollop of butter or cream for a richer flavor. Some recipes also include kasuri methi (dried fenugreek leaves) for additional aroma.
• Leftovers: Dal Fry tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Dal Fry is a wholesome and comforting dish that is enjoyed across India and beyond. It’s not only delicious but also packed with protein and essential nutrients from lentils, making it a perfect addition to any meal.