Dal Fry - everyday dal with coriander powder

• Prep10 min
• Cook25 min
• Total time35 min
• Serves4

Everyday dal gets boring because there is nothing in it beyond the tempering. Coriander powder is the most under-used and most useful spice here - it gives dal a deep, earthy aroma and lifts the taste without adding heat.

Ingredients

• Toor dal - 1 cup
• Onion - 1, finely chopped
• Tomato - 1, finely chopped
• Garlic - 6 cloves, crushed
• Chavsamrat Dhaniya Powder - 1.5 tsp
• Chavsamrat Haldi Powder - 1/2 tsp
• Chavsamrat Chilli Powder - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Asafoetida - a pinch
• Ghee or oil - 2 tbsp
• Coriander leaves, salt

Method

1. Pressure cook the washed dal with turmeric and salt for 3 whistles.
2. Mash the cooked dal smooth with a whisk or spoon.
3. Heat the ghee, crackle the cumin, then add asafoetida.
4. Fry the crushed garlic until golden.
5. Add the onion and cook until soft.
6. Add the tomato and cook until it breaks down.
7. Add Chavsamrat Dhaniya Powder and chilli powder. Fry a minute so the spice cooks in the fat.
8. Pour in the mashed dal, adding water to get the consistency you want.
9. Simmer 8-10 minutes. Finish with coriander and serve with rice.

Tips

• Coriander powder needs frying in the tempering; raw it gives nothing.
• Mashing the dal makes it smooth and brings it together.
• A spoon of raw ghee at the end lifts the whole thing.