Time to Table:
> 1 hour
Contains:
No major allergens
Servings:
4
Global Flavors, Vegan, One Pot Meal
Cooks like this recipeLooking for a delicious plant-based meal full of authentic Indian flavors? This recipe is based on a popular lentil dish with sauteed aromatic vegetables, split red lentils and traditional Indian spices. Take your tastebuds on an adventure by adding the flavorful tempered spice oil! Enjoy dal fry as a hearty soup or served with your choice of rice.
How to Make It
Ingredients
Lentil Ingredients
- ½ cup red lentils
- 2 tablespoons canola oil
- ½ teaspoon black or brown mustard seeds
- 1 teaspoon cumin seeds
- ⅓ cup onion, finely chopped
- 1-inch ginger, minced or grated (about 1 tablespoon)
- 3 medium garlic cloves, minced
- 2 dry red chilies such as kashmiri or chile de arbol, whole or halved and seeded (optional)
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder or cayenne pepper
- 1 pinch asafoetida powder (hing)
- ½ cup tomatoes, finely chopped
- 1 ½ cups water
- 1 teaspoon dry fenugreek leaves (kasoori methi), optional
- 3 tablespoons chopped cilantro, divided
- ½ teaspoon garam masala
- 1 teaspoon lemon juice
- Salt to taste
Tempered Spice Oil Ingredients (Optional)
- 1 tablespoon canola oil
- ½ teaspoon cumin seeds
- 1-2 dry red chilies
- 2 tablespoons onion, finely chopped
- 1 pinch red chili powder or cayenne pepper
- 1 pinch turmeric powder
Preparation
Lentil Preparation
1
Rinse lentils with water 3-4 times using a colander or sieve. Drain all water.
2
Heat oil in a large saucepan over medium heat and add the mustard and cumin seeds. Cook until the seeds split and pop.
3
Add onions and stir occasionally until they become translucent or light brown. Add ginger and garlic, sautéing for 1-2 minutes or until aromatic.
4
Add optional red chilies and mix well. Add turmeric, red chili powder, asafoetida and stir well.
5
Add the tomatoes and cook until they soften, about 1-2 minutes.
6
Stir in lentils and 1 ½ cups water. Cover and cook on medium heat for 15-20 minutes, stirring occasionally, until lentils are soft enough to crush with a spoon.
7
Add more water as needed to reach the desired consistency. The lentils should be a thick soup consistency.
8
Once lentils are soft, crush the dried fenugreek leaves in the palms of your hands and add to the lentils. Then add garam masala and simmer for one minute.
9
Turn off the heat and add 2 tablespoons of chopped cilantro. Add lemon juice and salt to taste. Stir well.
10
Optional: Prepare tempered spice oil according to instructions below for an extra boost of flavor. If not using the tempered spice oil, move to step 10.
11
Serve dal fry hot with your choice of rice and garnish with remaining tablespoon of cilantro.
Tempered Spice Oil Preparation
12
In a separate small pan, heat 1 tablespoon of oil over medium heat.
13
Add ½ teaspoon of cumin seeds and cook until they splutter.
14
Add 1-2 dry red chilies and cook for 1 minute.
15
Add 2 tablespoons of onion and cook until they turn slightly brown.
16
Add a pinch of red chili powder and turmeric, stir and cook for another 15 seconds. Drizzle oil on top of lentils before serving.
Recipe Tips
This recipe features spices commonly used in Indian cuisine. If you are not able to find these spices at your store, try a South Asian specialty market.
This recipe can also be made with split pigeon peas. Soak the pigeon peas in a large bowl of warm water for one hour and rinse well before using. Try serving with a flatbread like roti, paratha or naan, instead of rice.
Have any questions?
