1. Wash your lentils in water for 3 to multiple times. I would suggest utilizing ½ cup tur dal (arhar dal or pigeon pea lentils) or ¼ cup each of tuvar dal and masoor dal (pink or orange lentils).
2. In the wake of washing, empty the lentils into a 2-liter strain cooker and throw when there’s no other option of turmeric powder and 1.5 cups of water.
3. Pressure cook the lentils for 9 to 10 minutes on medium intensity, or until they are entirely cooked and totally delicate. Whenever lentils are cooked, squash them with a spoon or wired whisk, then put away.
Sauté Onions, Tomatoes, Flavors
4. Heat 2 to 3 tablespoons of oil, ghee or unsalted spread in a dish or skillet. Once hot, add ½ or ¾ teaspoon of dark mustard seeds.
5. At the point when you hear the mustard seeds begin snapping, add 1 teaspoon of cumin seeds and broil them with the mustard seeds for a few seconds or until they change tone. You ought to hear a similar pop for the cumin seeds!
6. With the mustard and cumin seeds still in the container, add ⅓ cup of slashed onions.
7. Sauté the seeds and onion blend until the onions become clear or gently carmelized.
8. At the point when the onions have daintily sautéed, include 1 to 1.5 teaspoons ginger-garlic glue and mix to join. Sauté the combination for a couple of moments or until the crude fragrance of the ginger-garlic disappears on a low intensity.
9. At last, include 10 to 12 curry leaves, 2 to 3 dry red chilies, and 1 to 2 green chilies. Mix to join with the ginger-garlic glue combination.
10. Blend well on a low intensity, mixing to consolidate the flavors.
11. Once more, add all the flavor powders and blend!
½ teaspoon turmeric powder (ground turmeric)
½ teaspoon red stew powder or cayenne or smoked paprika (For a light smoky character)
1 to 2 portions of asafoetida, or hing (Skip in the event that you don’t have it.)
12. In the wake of blending completely, add about ⅓ to ½ cup of finely cleaved tomatoes.
13. Mix together once again and proceed to sauté until the tomatoes become delicate and thick.
The oil ought to likewise begin to leave the masala blend, which means that the onion-tomato base combination is completely cooked.
14. Add your pounded lentils to sautéed onion-tomato masala blend in the container or skillet.
15. Consolidate and blend everything equitably with the remainder of the masala combination.
16. Pour 1 to 1.5 cups of water. You can change the consistency of dal fry by adding pretty much water according as you would prefer inclinations.
17. Blend and mix completely to get a smooth and even consistency.
