Also spelt as Dal Fry, dal fry is one of those fabulous Indian dishes. This comforting and nutritious lentil preparation was warm and dear to Indians for its rich flavour and creamy texture, making it an inevitable entity in many Indian households. Soak toor dal in water before softening. Then, cook until it is entirely soft. The dal is tempered with an aromatic spice mix, heightening the flavour. Tempering Ingredients may include oil or ghee heated in a pan and added cumin seeds, mustard seeds, and dried red chillies to make a colourfully filled tempering. Onions, garlic, and green chillies are saut ed until golden brown with pleasing aromas. Tomatoes are added and cooked until they become soft, dissolving in the mixture to create a salty, rich flavour. Once the masala is cooked, the toor dal is added. This is along with turmeric, red chilli powder, and garam masala. Apart from improving the taste, the contrasting textures provided by these elements provide a welcome contrast at the table when served. Finally, it is simmered for a few minutes to allow the flavours to meld nicely. Usually, it is garnished with coriander leaves and a dash of ghee towards the end, along with its burst of freshness. It is an excellent dish served with steamed rice, roti, or naan, making it versatile enough to be a great addition to any meal. Dal fry is not only delicious but also rich in protein and nutrients; it is, in fact, a healthy option for vegetarians and, more importantly, for those who would like to indulge in a richly flavoured dish. It is a comforting food that everyone loves in India. Let's try out the dal fry recipe.

• 200 gms toor dal
• 1 tomato
• 1/2 tsp turmeric powder
• 2 tbsp ghee
• 2 tsp cumin seeds
• 1 tsp ginger garlic paste
• 1/2 tsp red chili powder
• 1/2 tsp coriander powder
• 1/4 tsp garam masala
• As per taste salt
• Coriander leaves

• Take 200 gms of Toor dal and wash it thoroughly under running water to eliminate all impurities.
• Then, soak the same amount of dal in that much water for at least 30 minutes. Soaking helps soften the dal and lessens the cooking time, making this Dal fry recipe easy to prepare.
• Combine the soaked dal with one chopped tomato, one chopped green chilli, half a teaspoon of turmeric powder, and 500 ml of water in the pressure cooker.
• Mix well.
• Close the pressure cooker lid.
• Cook for 3-4 whistles or until the dal is tender.
• Let the pressure release naturally before you open the lid.
• In the meantime, take a pan and put ghee. Once hot, put two tablespoons of ghee on medium heat. Ghee adds rich flavour to the dish. However, you can replace it with oil if you want it less affluent.
• Once the ghee is hot, add one teaspoon of cumin seeds to the pan. Allow the seeds to crackle and give their aromatic flavour. This step is critical because it is constructing the foundation for the overall seasoning of the dal.
• Add the chopped onion to the pan. Saut until they turn golden brown, which should take about 3-4 minutes. This process intensifies the sweetness of the onions and adds depth to the dish.
• Once the onions turn golden, put one teaspoon of ginger-garlic paste in the pan. Saut for about a minute or until the raw smell leaves and the aroma lets those flavours mingle well together.
• Add 1/2 teaspoon of red chilli powder, 1/2 teaspoon of coriander powder, and ¼ teaspoon of garam masala to the pan. Mix well, spread the spice evenly, and cook for another minute. This enhances the flavour profile of the dal.
• Add the cooked dal from the pressure cooker to the pan. Mix well so that the dal is combined with the tempered spices. Add salt to taste and let the mixture simmer for 5-7 minutes. This simmering will allow the flavours to get together and the consistency to become creamy.
• If the dal is too thick, add a little water for consistency. Let it simmer for a few minutes to heat up.
• Once the dal is done, take it off the heat. Finishing it off with fresh coriander leaves, chopped at the last, adds freshness to the dish. Serve it hot over steamed rice or within warm rotis.