Dal Fry (Seasoned Yellow Lentils - North Indian style)

Lentils can be mixed with things such as rice and other grains for added benefits. Because lentils are high in fiber they can help reduce the risk of coronary disease. Much like corn yellow lentils have a high content of folate and other B vitamins that are essential for the blood stream to help reduce the risk of heart attack and other heart related problems. 

For this dish, Indian Yellow lentil is preferred over those of other origins for its delicious flavor, appetizing color, texture and aroma.

Serves 2

Ingredients:

Yellow lentils or Toor Dal - 1 cup

Salt - 1 tsp

Oil - 1 tsp

Jeera or Cumin seeds - 1/2 tsp

Asafoetida - 1/2 tsp

Tomato -1 - finely chopped 

Onion - 1 - finely chopped

Garlic - 2 cloves - finely chopped

Ginger - 1 inch piece - finely chopped

Green chilly - 1 - finely chopped

Coriander powder - 1/2 tsp

Red Chilly powder - 1/2 tsp

Coriander leaves - chopped - 2 tbsp for garnishing

Method:

Boil the toor dal/yellow lentils with 1 cup water and 1 tsp salt for about 20 mins in a pressure cooker.

Allow to cool for about 10 mins before opening the cooker.

Now take a heavy bottomed pan, keep on low heat, add oil, and then add cumin seeds and asafoetida and allow to crackle. Now add the finely chopped garlic, ginger, green chilly and fry for 1 minute till they give out a good aroma. Now add the chopped onions and fry well till soft and lightly golden. Now add all the spice powders, and fry for 1 minute, and then add the tomatoes and fry well till the tomatoes are soft and oil begins to separate.

Now pour the boiled dal or yellow lentil and fry till it becomes thick with no water content.

Add salt to taste if required.

Garnish with freshly chopped coriander leaves.

Serve hot with rice or roti or any Indian bread.