Punjabi Dal Fry

[nverland]

Punjabi Dal Fry
Prep time 15 mins Cook time 30 mins Total time 45 mins Serves: 2

Ingredients

1 cup red lentils (or half each of red (masoor dal) and petite yellow lentils (mung dal), or a cup of split pigeon peas (Toor dal)
3 to 3.5 cups of water
1 inch ginger, minced
½ tsp turmeric
¾ tsp salt or to taste

Tempering:

1 tsp oil
½ tsp cumin seeds
½ tsp mustard seeds (optional)
1 -2 bay leaves
2 cloves
a good pinch of asafetida (hing) - optional
½ red onion, finely chopped (3/4 cup)
4 cloves of garlic, finely chopped
2 green chilies, chopped or sliced
½ to 1 tsp garam masala
¼ to ½ tsp cayenne (red chili powder)
½ tsp dry mango powder (amchur) , or add lime juice to taste
1 tbsp vegan butter
½ cup chopped cilantro for garnish

Instructions

1. Cook the lentils in a saucepan or a pressure cooker (Instant Pot) until done to preference. Saucepan- 20 to 25 minutes for red lentils and 30 to 40 minutes for split peas or split chickpeas. Continue to simmer the lentils over low heat while you make the tempering. Fold in the ginger, turmeric and salt.
2. Make the Tempering: Heat oil in a skillet over medium heat. When hot, add cumin and mustard seeds and let them start to change color. Add bay leaves and cloves and cook until they get fragrant.
3. Add asafetida and mix in. Add onion, garlic, chile and cook until translucent.
4. Add this tempering to the simmering lentils. Add garam masala, amchur and cayenne and vegan butter.
5. Taste and adjust salt and heat. Add cayenne or lemon juice if needed. Fold in chopped tomatoes or chopped baby spinach at this point. Add cilantro and mix in. Serve hot as a soup or with rice and roasted veggies.

Notes
For variation: Add a stick of cinnamon and 2 dried red chilies with Step 2 with the cloves
Fold in chopped tomatoes (1 to 2 tomatoes) when you add the tempering. (step 4).