Mixed dal fry
This dal is very versatile, because you can use any combination of legumes you like: split peas, beluga lentils, green lentils, black lentils... It it perfect when you have a little bit of every kind of legume left in your pantry and you'd like to make a meal out of it!
Recipe inspired from Vegan Richa's Indian Kitchen Cookbook.
Ingredients
- 150g legumes with similar cooking time such as beluga lentils, brown lentils, split peas, or green mung beans (quick-cooking lentils such as red lentils are ill suited for this dish)
- 9g oil
- 1 tsp cumin seeds
- pinch of asafetida
- 250g chopped tomatoes
- 120g red onion, chopped
- 12g garlic, crushed
- 1/2 tsp ginger paste
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- 1/2 tsp garam masala
- 3/4 tsp salt
- fresh coriander to taste
Instructions
- Soak the legumes together for >1h, drain, and cook them in a saucepan until they are done. Drain and reserve.
- In a pan, heat up oil over medium heat, and fry the cumin seeds + asafetida for 30s.
- Add onions and fry until onion becomes translucent and tender. Cover the pan with a lid to keep the moisture in if necessary, as this recipe uses very little oil.
- Add crushed garlic and ginger paste, and keep cooking for a few minutes (until they no longer smell raw).
- Add spices to the pan and fry quickly.
- Add chopped tomatoes, stir well, cover the pan with a lid, and let the tomatoes slowly cook and tenderise. Stir from time to time.
- Add the cooked legumes to the pan, mix well, and turn off heat.
- Top with fresh coriander, and serve over any grain (rice, quinoa, couscous, bulgur, pasta...), preferably with a vegetable side dish!