Dal Fry is a yummy Northern Indian lentil dish and forms an absolute staple of the diets of many Indians. You can make it as spicy as you like by adding more or less chilli and you can serve it as a main or a side to an Indian feast with rice or naan bread! It is best made with red lentils, however you can also use green or yellow. If you do use these other types, cook it for a bit longer as they take longer to cook, approximately 20-25 minutes.
Recipe
Ingredients (Serves 4):
200g red, yellow or green lentils
1 medium onion, chopped
1 medium tomato, chopped
3 cloves of garlic, minced
1 green chilli, finely chopped
Vegetable Oil
Mustard seeds
Cumin seeds
Tumeric
Coriander powder
Cumin Powder
Garam Masala
Fresh coriander
Method:
1. Heat 2 tbsp vegetable oil in a pan on high for one minute.
2. Add 1 tsp mustard seeds and 1 tsp cumin seeds. Fry for 15 seconds until lightly coloured.
3. Add garlic and chilli and turn up the heat to medium. Fry until the garlic is brown – about 30 seconds.
4. Add the onion. Fry for a few minutes and then add the tomato. Fry for 2 – 3 mins.
5. Add the lentils and stir. After about 30 seconds add 150 ml of water.
6. Add ½ tsp turmeric, 1 tsp coriander powder, 1 tsp cumin powder, ¼ tsp garam masala, 1 tsp salt, and handful of chopped fresh coriander.
7. Cover and heat on a medium heat for 10 – 12 mins. If using green or yellow lentils cook for 20-25 minutes. Stir reguarly adding more water if needed.
8. Serve.
Ingredients (Serves 4):
200g red, yellow or green lentils
1 medium onion, chopped
1 medium tomato, chopped
3 cloves of garlic, minced
1 green chilli, finely chopped
Vegetable Oil
Mustard seeds
Cumin seeds
Tumeric
Coriander powder
Cumin Powder
Garam Masala
Fresh coriander
Method:
1. Heat 2 tbsp vegetable oil in a pan on high for one minute.
2. Add 1 tsp mustard seeds and 1 tsp cumin seeds. Fry for 15 seconds until lightly coloured.
3. Add garlic and chilli and turn up the heat to medium. Fry until the garlic is brown – about 30 seconds.
4. Add the onion. Fry for a few minutes and then add the tomato. Fry for 2 – 3 mins.
5. Add the lentils and stir. After about 30 seconds add 150 ml of water.
6. Add ½ tsp turmeric, 1 tsp coriander powder, 1 tsp cumin powder, ¼ tsp garam masala, 1 tsp salt, and handful of chopped fresh coriander.
7. Cover and heat on a medium heat for 10 – 12 mins. If using green or yellow lentils cook for 20-25 minutes. Stir reguarly adding more water if needed.
8. Serve.
Frying off the lentils
Having added the water and coriander.
