Dal Fry with red lentils and tanadal

Ingredients

• 150 g Red lentils (Rinse under cold water)
• 50 g Tanadal (tana dal) (Soak 20 min in water)
• 1 piece Onion (Thinly sliced)
• 1 piece Tomato (Diced)
• 1 teaspoon Tomato paste
• 1 piece Garlic clove (Crushed or minced)
• 1 teaspoon Fresh ginger (Finely grated)
• 0.5 teaspoon Cumin seeds
• 1.5 teaspoon Curry powder
• 1 teaspoon Turmeric powder
• 0.5 teaspoon Coriander powder
• 2 tablespoons Fresh coriander leaves (Coarsely chopped)
• 2 pinches Asafoetida (hing) (Optional, add to tadka)
• 2 tablespoons Vegetable oil (For the tadka)
• 450 ml Water (For cooking the lentils)
• to taste Salt

Instructions

1. Soaking the tanadal

   Rinse the tanadal, place it in a bowl of water and soak for 20 minutes.

   Time: PT20M

2. Preparing vegetables and spices

   Rinse the red lentils. Thinly slice the onion, dice the tomato, crush the garlic, grate the ginger and measure all the spices.

   Time: PT5M

3. Cooking the lentils and tanadal

   In a saucepan, pour 450 ml of water, add the red lentils, the drained tanadal, ½ tsp turmeric and salt. Bring to a boil, cover and simmer for 10 minutes over medium heat.

   Time: PT10M

   Temperature: moyen

4. Adding tomato paste

   Stir in 1 tsp tomato paste, mix well and cook for 2 minutes.

   Time: PT2M

   Temperature: moyen

5. Preparing the tadka

   In a pan, heat 2 tbsp oil over medium heat. Once the oil is hot, add the cumin seeds, the asafoetida, then the onion. Fry until it is golden.

   Time: PT4M

   Temperature: moyen

6. Adding spices and aromatics

   Add the curry, the remaining turmeric, coriander powder, garlic, ginger and a tablespoon of water. Cook for 3‑4 minutes stirring constantly.

   Time: PT4M

   Temperature: moyen

7. Final mix

   Pour the cooked lentils into the pan, stir quickly to coat the lentils with the tadka, then remove from heat.

   Time: PT1M

8. Garnish and serve

   Sprinkle with chopped fresh coriander and serve immediately with basmati rice or naan.

   Time: PT1M

Nutrition Facts

Calories

240

Protein

7 g

Carbohydrates

30 g

Fat

7 g

Fiber

4.5 g

Ingredient Substitutions

• Instead of Red lentils: Yellow lentils, Green lentils
• Instead of Tanadal (tana dal): Yellow lentils, Chickpeas
• Instead of Onion: Shallot
• Instead of Tomato: Canned tomatoes
• Instead of Tomato paste: Tomato puree
• Instead of Garlic clove: Garlic powder
• Instead of Fresh ginger: Ground ginger (½ tsp)
• Instead of Cumin seeds: Ground cumin (½ tsp)
• Instead of Curry powder: Garam masala
• Instead of Turmeric powder: Saffron (in small amount)
• Instead of Coriander powder: Dried parsley
• Instead of Fresh coriander leaves: Flat parsley
• Instead of Asafoetida (hing): Garlic powder + cumin
• Instead of Vegetable oil: Sunflower oil, Ghee

Equipment Needed

• 1 L pot
• Pan (wok or sauté pan)
• Wooden spatula
• Chef's knife
• Cutting board
• Measuring spoon
• Measuring cup (optional)
• Soaking bowl
• Sieve

Critical Steps — Do Not Skip

• Cooking the lentils and tanadal (step 3)
• Preparing the tadka (step 5)
• Adding spices and aromatics (step 6)

Chef Tips from the Video

• Use ghee instead of oil for a more authentic flavor.
• Add a pinch of sugar to balance the acidity of the tomato paste.
• For a creamier dal, lightly blend a portion of the lentils before adding them to the tadka.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen 1 to 2 months. Thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Cook the lentils ahead and keep them in the refrigerator; reheat with a little water.
• Prepare the tadka separately and keep it in a small container; add it to the dal just before serving.