Dal fry is a very popular lentil recipe, made with a single or combination of lentils like toor dal, chana dal, moong dal and masoor dal. For making dal fry, the lentils are first pressure cooked and then combined with a mixture of onion, tomato, garlic, ginger and spices sauteed in ghee. It is usually served with roti/phulka, jeera rice and plain rice.
This tomato dal fry is a slight variation of our regular dal fry. Tomatoes and lentils are cooked together and onion, ginger, garlic and spices are sauteed in butter instead of ghee. I make this dal often for guests and parties, as it takes very less time to put together and the butter adds a rich flavor and aroma to the dal. Serve this dal with phulkas or rice.
Notes and Tips
- I hav used butter and oil here but you can substitute with ghee and oil or just use oil alone.
- The dal is not very spicy. If you want little spicy dal, add more green chillies or red chilly powder.
- I like my dal fry with medium thick consistency. If you want thinner dal, add water after adding the dal and adjust the consistency.