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Dal ‘Fry’


  • 1 cup cooked split pigeon peas (toor dal) or any other lentils
  • ½ tsp mustard seeds (rai)
  • 1 tsp cumin seeds (jeera)
  • ½ tsp asafoetida (hing)
  • 1 green chilli, finely chopped
  • 1 tomato, chopped
  • ¼ tsp turmeric powder (haldi)
  • 1 cup water
  • Unrefined salt to taste
  • Juice from ½ a lime
  • Chopped fresh coriander leaves, for the garnish


Heat a pan. Add the mustard and cumin seeds and wait for them  to sputter and crackle. Add the tomatoes, green chilli and cook for a bit. Add dal, turmeric powder and some water and bring to a boil. Add salt and garnish with chopped coriander and lime juice.

Variation: You could avoid tomatoes.  Add other flavours like ginger, garlic, fenugreek seeds, etc., as per taste.

Serves 4


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