Dal fry (lentil soup) is a staple in every day North Indian food. There are numerous types of lentils available in stores, each of which have different qualities. Dal fry has a nice tadka, where ginger, garlic, onions, and various spices are put together in ghee (clarified butter) to make the dal more aromatic. For a time-strapped weeknight, you can add a simpler tadka, which I’ll list out at the end!

Side dish for: 4-5 people. Prep Time: 10 minutes. Cook Time: 30 minutes. Note: pay attention to whether recipe asks for seeds, powder, or leaves – it matters.

Ingredients:

• 1.5 cups dal
• 6 cups water
• 1/2 tsp haldi
• 1/2 tsp salt
• 3 tbsp ghee (clarified butter)
• 1/2 tsp jeera seeds (cumin)
• 1/2 tsp mustard seeds
• 1 pinch hing (asafetida powder)
• 2 bay leaves

• 1 inch ginger, finely chopped
• 4 cloves garlic, finely chopped
• 2 green chili, finely chopeed
• 1 red onion, finely chopped
• 2 tomato, finely chopped
• 1/2 cup fresh chopped coriander leaves
• 1/4 tsp garam masala
• 1/2 tsp coriander powder

The Process:

1. Here, I’m showing you the six types of dal in our household. Pick the ones you want (just one or all six!) to add in your dal fry — we used 4 types today. Measured out 1.5 cups of dal and put into the pressure cooker.

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2. Put the measured out water into the pressure cooker, and then the initial salt (1/2 tsp) and haldi (1/2 tsp). Close the lid and let soak for 15 minutes. After this, turn the pressure cooker on at medium heat. After hearing 3 whistles, turn the heat off.

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3. While waiting for the dal to pressure cook, heat the ghee in a pot. To test the ghee for warmth, drop in a few jeera seeds. If they start to fizzle a little, the ghee is warm enough. After the ghee is warm, add the jeera seeds, mustard seeds, hing, and bay leaves. Make sure every component touches the oil and stir for 30 seconds. Then, add the ginger, garlic, and green chili. Be careful, as this will sputter a little.

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4. Add the onion and fry the entire mix until the onions have turned pink. Make sure the entire tadka should be nicely sautéed but should not blacken.

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5. Next, add the coriander powder, and stir it all in for 10 seconds. Then add the tomatoes and sauté for another 2-3 minutes. After this, combine the tadka and the dal. Be careful, as it will sputter!

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6. Finally, add the garam masala and coriander leaves into the dal and mix the entire thing. Add more salt and ghee to taste, and lemon if you wish. Let the fully completed dal simmer for 4-5 minutes. Serve hot and enjoy!

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Modified, simpler tadka: Remove the ginger, garlic, and onion, from the recipe, so it will take less time to fry well. Just add jeera seeds, mustard seeds, hing, and bay leaves to a lesser quantity warmed ghee. Still recommended: Tomato for tangy taste, green chili for a little kick, & fresh coriander, garam masala, and coriander powder for aroma/garnish.