Spicy Indian Mixed Dal Fry
Ingredients
- 1 tin drained beluga lentils
- 1/4 cup yellow lentils
- 1/4 cup red lentils
- 1 onion sliced in quarters
- 2 small tomatoes
- 1 cup fresh coriander
- 1 tablespoon grated ginger
- 2 dried red chilies
- 2 teaspoons cumin seeds
- 1 teaspoon asafoetida
- 3-4 teaspoons kitchen king masala
- 2 teaspoons salt
- 1 tablespoon olive oil
- 3 cups water divided
For tempering
- 1 tablespoon coconut oil
- 2 teaspoons red chili powder
- 1 teaspoon mustard seeds
Preparation
Cook yellow lentils in a pressure cooker until done
Bring 2 cups of water to a boil in a pot. When the water boils, add onions and tomatoes and cook until soft, about 5-6 minutes
Drain the mixture and add it to a blender with fresh coriander and kitchen king masala. Blend to form a paste
Heat olive oil in a pan and add ginger, cumin, and dried chili. Stir for 1 minute and add the paste to the oil. Cook, stirring, for 5-6 minutes until the paste thickens
Add red lentils and 1 cup of water. Bring to a boil and then simmer with the lid on for a few minutes until the lentils begin to soften but are not completely cooked
Add beluga lentils and yellow lentils and cook on low heat until the dal is fully cooked
In a separate pan, heat coconut oil. When hot, add mustard seeds and red chili powder. Immediately pour this tempering over the dal and serve with a lemon
