Dhaba Dal Fry

For Prepping Dal

1. Rinse lentils thoroughly and drain excess water.
2. Pressure cook washed lentils with water and turmeric and salt on medium flame for 8-9 whistles.
3. Check whether dal is cooked thoroughly and remove from flame.
4. Mash cooked dal coarsely with a wooden spoon and keep aside.

For Dal Fry

1. Heat ghee/oil in a pan and crackle mustard seeds, then add cumin seeds and sauté.
2. Add onions and fry them until translucent. Avoid browning the onions.
3. Add ginger and garlic until raw odor of garlic disappears.
4. Add green chilies, red chilies and curry leaves and fry for 20-30 seconds.
5. Add turmeric, red chili powder and asafoetida and fry for a few seconds.
6. Add tomatoes and cook them until soft and add mashed dal, water and salt and stir well. Let dal simmer for 4-5 minutes or until you reach a smooth thick consistency.
7. Crush dry fenugreek in your palms and add to dal with garam masala and simmer for 1 more minute.
8. Take dal off stove and garnish with fresh coriander.
9. Serve hot with some melted ghee/butter on top with roti, naan or rice.

Trivia

• Pigeon pea or arhar was cultivated almost 3500 years ago, and now 82% of the lentil is supplied by India.
• Pigeon pea lentil is thought to be first cultivated in East Africa around 2000 BC. It was then brought to America.
• In traditional Ayurvedic medicine, arhar dal is used to heal wounds and sores.