Tangy Toor Dal Fry
Tangy Toor Dal Fry
Ingredients
- • 100 g Toor Dal
- • 400 ml Water (for cooking dal)
- • 70 g Onion, chopped
- • 100 g Tomato, chopped
- • 10 g Ginger, roughly chopped
- • 10 g Garlic, roughly chopped
- • 1 tsp Green Chili (1-2), roughly chopped
- • 15 ml Cooking Oil
- • 2 g Cumin Seeds (0.5 tsp)
- • 1 tsp Turmeric Powder (0.25 tsp)
- • 1 tsp Red Chili Powder (0.5 tsp)
- • 4 g Coriander Powder (1 tsp)
- • 2 g Dry Mango Powder (Amchur) (0.5 tsp)
- • 2 g Garam Masala (0.5 tsp)
- • 1 tsp Salt (to taste)
- • 5 g Fresh Coriander Leaves, chopped (for garnish)
Cooking Steps
Wash the Toor Dal thoroughly and add it to a pressure cooker with 400 ml water, 0.25 tsp turmeric powder, and half of the salt. Cook for 3 whistles on medium-high heat, then let the pressure release naturally.
While the dal is cooking, combine ginger, garlic, and green chili in a blender with a splash of water and blend to a smooth paste.
Heat cooking oil in a pan on medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté until translucent (about 3-4 minutes).
Add the blended ginger-garlic-chili paste and sauté for 1-2 minutes until its raw smell disappears.
Add chopped tomatoes and the remaining salt. Cook, mashing occasionally, until the tomatoes are soft and the oil starts to separate (about 5-6 minutes).
Stir in red chili powder, coriander powder, dry mango powder, and the remaining turmeric powder. Cook for 1 minute until fragrant.
Carefully add the cooked dal from the pressure cooker to the pan. Mix well and add more water if needed to adjust to your desired consistency. Bring to a gentle simmer.
Stir in garam masala. Simmer for 2-3 minutes, allowing the flavors to meld.
Garnish with fresh chopped coriander leaves before serving.