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Dal Fry (Spicy Lentil Soup)

Dal Fry

1/4 cup red lentils
1/4 cup yellow moong dal (Whole green gram )
1/8 cup masoor dal (red gram )
1/8 cup channa dal (chickpeas )
1/4 teaspoon Garam masala powder
3/4 cup onion (finely chopped)
1/3 cup tomatoes (chopped)
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
4 tablespoon ghee
salt to taste

3-4 hot green chilies
1/2 teaspoon cumin
1/2 teaspoon mustard seed
2/3 teaspoon garlic paste
2/3 teaspoon ginger paste
1/2 tablespoon lemon juice
2 tablespoon coriander (chopped)

1 Mix and wash thoroughly all Dals (lentils). Soak for 15 minutes. Cook slowly in medium heat until half done.
2 Heat ½ of ghee and fry onions. Add all of the spices until onions are fried until light golden brown.
3 Add the onion and mixture to Dals (lentils) and cook until done.
4 Heat remaining ghee in a small saucepan on a high. Add all of all the garnish except Cilantro and lemon juice and fry for few more seconds.
5 Add lemon juice and chopped coriander to Dal. Pour fried garnish to Dal. Serve hot with roti or rice.
  • Be careful while frying the garnish for Dal. Be even more careful while putting it in Dal. Some liquid might splatter due to hot oil and water interaction.
  • While heating ghee, be careful not to relase too much smoke. The smoke might trigger your fire alarm.
  • A small amount of ghee added to the dal while boiling will keep it from overflowing and also enhances the flavor.
  • The best Dals are usually cooked by slowly simmering on low fire than cooking fast on high heat.
  • Moong dal (green or yellow) can be easily cooked to be soggy like mash potato.
  • Excess water from boiled Dal can be used as stock for curry or soups.
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