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Dal Fry | Fried Lentil Soup

Dal Fry
* Add a small amount of ghee to Dal while boiling to keep it from overflowing. More than that it enhances Dal's flavor.

* The best Dals are usually cooked by slowly simmering it on low fire than cooking fast on high heat.

*Mung dal (green or yellow) can be easily cooked to be soggy like mash potato. So be careful not to over cook.

* Be careful while frying the Garnish for Dal and while putting it in Dal. Some liquid might splatter due to hot oil and water interaction.

* While heating ghee, be careful not to relase too much smoke. The smoke might trigger your fire alarm.


1/4 cup red lentils
1/4 cup yellow mung dal
1/8 cup masoor dal
1/8 cup channa dal
1/4 teaspoon garam masala powder
3/4 cup onion (finely chopped)
1/3 cup tomatoes (chopped)
1/2 teaspoon turmeric powder
1/2 teaspoon dried red chili powder
4 tablespoon ghee
salt to taste

3-4 hot green chilies
1/2 teaspoon cumin
1/2 teaspoon mustard seed
2/3 teaspoon garlic paste
2/3 teaspoon ginger paste
1/2 tablespoon lemon juice
2 tablespoon cilantro (chopped)

1 Mix and wash thoroughly all Dals (lentils). Soak for 15 minutes. Cook slowly in medium heat until half done.
2 Heat ½ of ghee and fry onions. Add all of the spices until onions are fried until light golden brown.
3 Add the onion and mixture to Dals (lentils) and cook until done.
4 Heat remaining ghee in a small saucepan on a high. Add all of all the garnish except cilantro and lemon juice and fry for few more seconds.
5 Add lemon juice and chopped coriander to Dal. Pour fried garnish to Dal. Serve hot with Roti or Basmati rice.
Nutritional Analysis

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