Toor dal fry with onion tomato and amchur

Lalkila Kitchen · Vegetarian · Plant based · Dal · Everyday cooking

A pot of dal can anchor an everyday dinner wherever you live. This Lalkila Kitchen adaptation combines toor dal with onion, tomato, ginger and a little amchur, then finishes it with a seed tempering. Serve it with the rice or bread your household enjoys.

Ingredients · Method · Shop pantry ingredients

Ingredients

  • 1 cup toor dal
  • 2 cups water for cooking the dal, plus extra if needed for your cooker and preferred consistency
  • 1 onion, sliced
  • 1 green chilli, chopped
  • 1 tomato, finely chopped
  • 1 teaspoon mixed mustard, coriander, cumin and fenugreek seeds in total
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon amchur or dry mango powder
  • 1/2 inch ginger, grated
  • 2 tablespoons cooking oil
  • 2 tablespoons chopped coriander leaves
  • Salt to taste

Method

  1. Wash the dal. Add the water and turmeric and pressure cook until soft, following your cooker's minimum-liquid and operating instructions. Let pressure release safely before opening.
  2. Beat or mash the cooked dal until it reaches the texture you like.
  3. Heat the oil in a saucepan. Add the mixed seeds and let them begin to pop. Add the onion, green chilli, tomato and ginger and cook until the vegetables soften.
  4. Stir in the amchur and red chilli powder and cook briefly, taking care not to burn the spices.
  5. Add the cooked dal and salt. Add a little water if needed, bring to a gentle boil and simmer for 5 to 10 minutes. Garnish with coriander.

Cooking notes

The seed mixture is one teaspoon altogether, not one teaspoon of each seed. This version uses oil; check the ingredients of any prepared seasonings if cooking for someone with dietary restrictions.

Pantry ingredients at Lalkila.com

Dal and lentils · Spices · Rice

Check the product ingredients and delivery availability for your destination. Fresh ingredients can be bought locally.

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Recipe source

Adapted from Dal Fry in the archived Daal Recipes collection, page 24, credited to Sify Food. Lalkila has clarified when to add the listed turmeric, green chilli and salt.

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