Daal Fry Recipe

Wash the chana daal and masoor together and soak them for an hour.

⏱ 60 min

Drain and put in a pot with 4 cups of water, the turmeric and salt. Bring to the boil, skim, then partly cover and simmer on low heat until the chana daal is soft and the masoor has melted.

⏱ 30 min

Heat the oil in a karahi on medium-high heat. Add the cumin, then the onion, and fry until golden brown.

⏱ 7 min

Add the ginger-garlic paste and fry for a minute. Add the tomatoes, red chilli and coriander powder and bhuno until the tomatoes are completely soft and the oil separates.

⏱ 7 min

Pour the cooked daal into the karahi with the green chillies. Stir and fry it in the masala on medium heat, scraping the bottom, until it is thick and well blended. Add hot water if you want it looser. Stir in the garam masala.

⏱ 5 min

For the top tarka, heat the ghee in a small pan, add the cumin, garlic and dried red chillies and fry until the garlic is golden. Take off the heat and stir in the Kashmiri chilli.

⏱ 2 min

Pour the tarka over the daal without stirring it in, scatter coriander and serve straight away.