Dal Fry

🔥 Prep

• Rinse the 150 g toor dal under running water until clear, then soak it in 250 ml water for 15 minutes.
• Finely chop the 1 onion.
• Dice the 1 tomato.
• Measure out 1 tsp ginger‑garlic paste, 1 tsp cumin seeds, 1 tsp chilli powder, 2 tbsp ghee, 1.25 tsp salt, and the remaining 250 ml water for cooking.

🔥 Cook

• 1. Heat the 2 tbsp ghee in a saucepan over medium heat until melted.
• 2. Add the 1 tsp cumin seeds and let them sizzle for 30 seconds until fragrant.
• 3. Add the chopped onion and sauté for 4–5 minutes on medium heat until translucent.
• 4. Stir in the 1 tsp ginger‑garlic paste and cook for 1 minute until the raw aroma disappears.
• 5. Add the diced tomato, 1 tsp chilli powder, and 1.25 tsp salt; cook for 3–4 minutes on medium heat until the tomato softens and oil starts to separate.
• 6. Drain the soaked dal and add it to the pan with the remaining 250 ml water; bring to a boil over high heat.
• 7. Once boiling, reduce heat to low, cover, and simmer for 20–25 minutes or until the dal is soft and fully cooked, stirring occasionally.
• 8. If the dal is too thick, add a splash of hot water and adjust consistency; mash lightly with the back of a spoon for a creamy texture.
• 9. Finish with a drizzle of extra ghee (if desired) and serve hot.

🔥 Serve

• Transfer the dal fry to a warm serving bowl and garnish with a few fresh cilantro leaves (optional).
• Pair with hot tawa roti, naan, or steamed basmati rice.
• Accompany with lemon wedges and a side of plain yogurt or raita for a complete meal.