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Punjabi Dal Fry or Lentils with Indian Spices

Vegan Richa
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Entree, Lunch, Main Course, Side Dish
Cuisine Indian
Servings 2

Ingredients
  

The Lentils

  • 1 c red lentils
  • 3 - 3 1/2 c water
  • 1 inch ginger, minced or 1/2 tsp dried ginger
  • 1/2 tsp turmeric
  • 3/4 tsp Kosher salt or to taste

The Spice /Oil Mix, listed in the order of cooking

  • tsp oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds optional
  • 1 - 2 whole bay leaves
  • 2 whole cloves
  • 1 pinch asafetida hing optional, it's an Indian Spice not often found in the Midwestern kitchen. I got mine in a spice shop in Seattle.
  • 2 whole green chilies chopped or sliced. I used 2 small frozen (from last summer's garden) serrano chilis
  • 2 cloves garlic minced
  • 1/2 onion finely chopped
  • 1/2 - 1 tsp garam masala
  • 1/4 - 1/2 tsp cayenne pepper
  • 1/2 tsp dry mango powder amchu or lime juice of half a lime.
  • 1 T butter

Optional Add-ins/garnishes

  • 1/2 c chopped cilantro
  • 1 - 2 handfuls kale or spinach
  • 1/2 c chopped tomato

Instructions
 

  • Combine the water, ginger, turmeric, salt, and lentils in a saucepan and cook over medium heat for 20 - 25 minutes.
  • While the lentils are cooking, measure the spices for the spice mix and chop the veggies.
  • Heat a medium skillet over medium-high heat for 3 - 5 minutes, then add oil. When the oil is hot, add the cumin and mustard seeds and heat until they start to change color. (Under a minute) Then add the bay leaves and clove and cook until you can smell them.
  • If you are using asafetida add it next, if not, go straight to the chiles, onion, and garlic. Cook until the veggies are translucent.
  • Add the spice/oil mix and veggies to the simmering lentils.
  • Add the dry mango powder amchu or lime juice, garam masala, cayenne pepper and the butter.
  • If you are using any add-ins, put them in now. Kale will need about 10 minutes to cook, spinach needs just a minute or two. 

Notes

Serve this hot as a soup or with rice and veggies. Or, mix it half and half with my roasted cauliflower soup for a whole new soup. As always, any veggie based thing this thick is good folded into a tortilla or layered on bread and topped with an egg.