Dal fry reminds me of rustic, thick dal/lentil at a dhaba (a rustic restaurant situated on freeway or highways for long distance travelers). Thick, spicy dal with steamed basmati rice is a great combination and a comfort food.
As a child I have never liked dal, Instead, I would love to eat my rice with veggies. But now I understand that it is a daily protein source for vegetarians.
It is easy to make and pretty fancy to look too! :)
Wash 1 cup Toor dal. Add 2 1/2 cup water and pressure cook well until 40 minutes or you hear 4 whistles.
Use a manual or an electric hand blender to make a rough paste. Do not over blend it. I like this dal to be rustic with some toor dal pieces yet seen. Add 1/2 cup water while blending.
Add more water depending on the consistency your family prefers.
Pour in a heavy bottom sauce pan. Add salt and pinch of turmeric and simmer on low heat.
Finely chop 1 medium onion (1/2 cup chopped onion)
2 dry red chillies
Heat 1 tsp oil in a pan.
Add 1/2 tsp of mustard seeds and 1/2 tsp cumin seeds, dry red chillies and a pinch of asoefotida/hing
Saute onions till they turn pick. Add a pinch of turmeric and 1 tsp red chilli powder (or according to your spice level)
Fry for 2-3 minutes
Add 1/2 of the fried mixture to simmering dal.
Pour remaining mixture over the dal and do not mix it. I like the look of bright red temper over yellow dal.
Garnish with cilantro.
Serve with Jeera Rice or steamed Basmati Rice.