Yellow Dal Fry

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Preparation & Dal Soaking

   First, gather all your tools: pressure cooker, kadhai, small pan, chopping board, knife, measuring cups and spoons. In a mixing bowl, combine 1/2 cup moong dal and 1/2 cup toor dal. Wash them thoroughly under running water using a strainer 2-3 times until the water runs clear. Then, soak the washed dals in 2 cups of fresh water for at least 30 minutes. This helps them cook faster and more evenly.

2. 02

   Chopping Vegetables

   While the dal soaks, prepare your vegetables. On your chopping board, finely chop 1 medium onion into very small pieces, about the size of a mustard seed. Next, finely chop 1 medium tomato into similar small pieces. Grate or finely mince 1 inch of ginger and 3 cloves of garlic. Slit 1 green chilli lengthwise.

3. 03

   Pressure Cook the Dal

   Drain the soaked dals using a strainer. Transfer the drained dals to the pressure cooker. Add 3 cups of fresh water, 1 tsp salt, and 1/4 tsp turmeric powder. Close the lid of the pressure cooker tightly. Place the cooker on high flame and cook until you hear 1 whistle, then reduce the flame to low and cook for another 10 minutes. Turn off the flame and let the pressure release naturally (do not open the lid immediately).

4. 04

   Sautéing Aromatics

   While the dal is cooking, place the kadhai/wok on medium flame. Add 1 tbsp ghee or oil to it. Once the ghee/oil is hot and shimmering (you'll see small ripples), add the finely chopped onion. Sauté the onion, stirring constantly with a ladle, until it turns light golden brown, which should take about 5-7 minutes. It will smell sweet and fragrant.

5. 05

   Adding Ginger, Garlic & Chilli

   To the sautéed onion, add the minced ginger, minced garlic, and the slit green chilli. Continue to sauté on medium flame for about 2 minutes, stirring frequently. You'll notice a strong, pleasant aroma from the ginger and garlic. Be careful not to burn them.

6. 06

   Cooking the Tomato

   Now, add the finely chopped tomato to the kadhai. Cook on medium flame for about 5-7 minutes, stirring occasionally. The tomatoes should soften completely and release their juices, becoming pulpy and blending with the onion mixture. You'll see the oil start to separate from the mixture.

7. 07

   Combining Dal with Sautéed Mixture

   Once the pressure from the cooker has completely released, carefully open the lid. The dal should be very soft and mushy. If it's too thick, add about 1/2 cup of hot water and stir. Pour this cooked dal directly into the kadhai with the sautéed onion-tomato mixture. Stir everything together well with your ladle. Bring the dal to a gentle simmer on medium-low flame for 5 minutes, allowing the flavors to combine. If the dal seems too thick, you can add a little more hot water (1/4 cup at a time) until it reaches your desired consistency.

8. 08

   Preparing the Tempering (Tadka)

   While the dal simmers, prepare the tempering. Place the small pan on medium flame. Add the remaining 1 tbsp ghee or oil. Once hot, add 1 tsp cumin seeds. Let them splutter and turn light brown, which takes about 30 seconds. They will release a nutty aroma. Immediately add 1/4 tsp asafoetida (hing) and 1/4 tsp turmeric powder. Stir quickly for 5 seconds.

9. 09

   Finishing the Tempering

   Turn off the flame under the small pan. Quickly add 1/2 tsp red chilli powder and 1/2 tsp garam masala to the hot ghee. Stir for just 2-3 seconds. The residual heat will cook the spices without burning them. This mixture is your 'tadka'.

10. 10

    Final Touch & Garnish

    Immediately pour this hot tadka from the small pan over the simmering dal in the kadhai. You'll hear a sizzling sound – this is normal and desired! Stir the dal gently to mix in the tadka. Garnish with 2 tbsp of finely chopped fresh coriander leaves. Your Yellow Dal Fry is ready to be served hot with rice or roti.