Today I decided to make Daal fry for lunch. My maiden tryst with Daal fry was immediately after marriage when we went to a restaurant with our friends. One of them ordered Daal fry and to my surprise it turned out to be a curry contrary to my expectations of a dry dish. Daal fry is a simple curry consisting of cooked lentils (Daal), sauteed onions, tomatoes and finished off with a tempering. It can be served with rice or any bread of your choice.
Daal Fry (Stir fried lentils with onions and tomatoes)
Yellow pigeon peas (Arhar/Toor Dal)- 1 cup
Spring onions finely chopped- 3 tablespoons
Onion chopped finely- 1
Tomato finely chopped- 1
Ginger-garlic paste- 1 teaspoon
Turmeric powder- 1/4 teaspoon
Chilli powder- 1/4 teaspoon
Cumin seeds- 1/4 teaspoon
Asafoetida- a pinch
Kasoori methi- 1/2 teaspoon (dry roast and crush)
Coriander leaves- 2 tablespoons
Salt to taste
Cook the lentils till mushy and keep them aside. In a pan, heat oil and add cumin seeds. When they start to splutter, add the asafoetida and stir for a few seconds and then add onions. Saute till golden brown, then add the spring onion and ginger-garlic paste. Saute for a minute. Add the turmeric powder, chilli powder and stir for 1 minute. Add the salt, tomato and mix well. Cook till the oil separates. Add the cooked lentils and mix well. Mix the kasoori methi and stir well. Garnish with coriander leaves and serve.