This is Hubbs’ weekend mixed lentil dal fry. After experiments in the kitchen during the week, I generally want to stay out of the kitchen on the weekend. So its either eat out or he cooks 🙂
He usually will pick up red lentils (masoor dal) and petite yellow lentils (mung dal / split green gram) and make a version of this dal. Both the lentils are on the same shelf, else split peas :0 . He is also very generous with the tempering. He will chop up the entire onion, a bunch of garlic and ginger (which I forgot to add to the written recipe below when it was posted, though the dal will be fab with or without) and add the spices generously. The resulting dal always comes out fabulously delicious. He also incorporates some new tricks he picks up from his reads, like adding a splash of lemon to the onions or/and tomatoes. When I make dal, I think everyday Dal and tadka, and tadka(tempering) is usually a light flavoring. There are no such restrictions when hubbs cooks, so his tempering adds volume, tons of flavor, which works really well served up with a veggie side of gobi aloo, Indian pickle, papadum, rotis and rice. Ah, bliss.
Yellow lentils (mung dal) take longer to cook, hence the red lentils will break down in the dal. The porridge like consistency is the preferred consistency when it comes to Indian dahls. If you like them less mushy, use 1 type of lentil (all red or all yellow) and cook until al-dente and then add the tempering.
What is your favorite weekend meal?
There several ways to make dals. Dal Fry and Dal tadka are 2 of them. Both methods are slightly different methods of making the dal but give a different flavor profile. Lentils are cooked first in Dal fry and then different types of tadka or fry tadka are added. Dal tadka can have dal cooked with the volume ingredients like onion, tomato etc, and a tadka/tempering of just oil and spices added at the end.
More Dals from the blog
- Kashmiri Dal – Split Pea & Yellow Lentil Soup…
- Dal Tadka Mix in a Jar. Pink Lentil soup in a Jar. Vegan…
- Oil free Lentil Soup. Spicy Garlic Dal
- Easy Chana Dal Recipe. Split Chickpea Soup
Pictured below with high protein spiced flatbreads (methi thepla) I make for hubbs to take along on his hikes.
- ⅓ cup red lentils (masoor dal)
- ¼ cup petite yellow lentils (yellow mung dal or use red lentils)
- 3.5 cups water
- 2 tsp oil
- ½ tsp cumin seeds
- ½ tsp black mustard seeds
- a generous pinch of asafetida (omit if you do not have gluten-free asafetida to make gf)
- 1 hot green chili, finely chopped
- 1 cup chopped red or white onion
- 5 or more cloves of garlic, finely chopped
- 1 inch of ginger, finely chopped
- 1 tsp ground coriander
- ½ tsp turmeric
- ¼ tsp or more cayenne/red chili powder (optional)
- 1 large tomato, chopped small
- 1 tsp lemon juice
- 1 tbsp water
- ¾ tsp or more salt
- ⅓ cup packed chopped cilantro
- Wash the red and yellow lentils, drain. Combine in a saucepan with water over medium heat. Cook for 18 to 20 minutes or until yellow lentils are tender. Reduce heat to low and simmer.
- Meanwhile make the tempering. Heat oil in a skillet over medium heat. when the oil is hot, add the cumin seeds and mustard seeds. Let them start to sizzle and pop. the cumin seeds should change color and get fragrant. Add asafetida, chili, onion, garlic, ginger and a pinch of salt. Cook until translucent. about 5 minutes. Stir occasionally.
- Add coriander, turmeric, cayenne and mix well. Add tomatoes, lemon juice and a tbsp of water and mix. Cook until the tomatoes are saucy. Mash the larger pieces. About 6 minutes.
- Add the cooked lentils to the skillet (or the skillet contents to the lentil saucepan).
- Add salt and half of the chopped cilantro, and continue to simmer the soup for 3 to 4 minutes or until bubbling. Taste and adjust salt and spice. Add a dash of lemon juice if needed.
- Garnish with cilantro and serve hot with rice or flatbread with a side of roasted veggies or Indian spiced vegetable side.