Quick Punjabi Dal Fry
- half cup Split urad lentils
- half cup Channa lentils (Split Bengal Gram)
- half cup Tomato Curry Sauce (recipe https://food52.com/recipes...)
- 1 teaspoon Cumin seeds
- 1 pinch Asafoetida
- 1 teaspoon Garam Masala
- 1 handful Chopped Fresh Coriander
- 3 tablespoons Oil or Ghee
- 1 dash Salt, to taste
- Wash the lentils well in a sieve with cold running tap until the water runs clear.
- Then bring to boil with twice as much cold water, and bubble on medium high for at least 30 minutes until the mixture resembles a thick soup. You'll have to keep adding water to prevent the mixture from drying up too much and burning.
- Just remember to add half a cup of hot water at a time only. I always keep a boiled kettle ready when I make dal.
- Check for salt at this stage, and add it to your liking. Then make the tadka. Bring the ghee to heat on medium in a small saucepan.
- When it's hot, add the pinch of hing and the cumin seeds, and as they sizzle up stir the tadka into the dal.
- Ladle into a bowl, sprinkling the garam masala and fresh coriander (if using) on top to serve.
urad lentils, channa lentils, tomato curry, cumin seeds, asafoetida, garam masala, handful, oil, salt
Taken from food52.com/recipes/36018-quick-punjabi-dal-fry (may not work)