Dal Fry ? Spiced Indian Lentil Soup (gluten-free, soy-free, nut-free)
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This easy dal fry stars Indian spiced red and yellow lentils topped with savory tempering(spiced oil). It's super simple and so satisfying!
The post Dal Fry – Spiced Indian Lentil Soup (gluten-free, soy-free, nut-free) appeared first on Vegan Richa.
This easy dal fry stars Indian spiced red and yellow lentils topped with savory tempering(spiced oil). It’s super simple and so satisfying!
This is my husbands favorite weekend mixed lentil dal fry. After experiments in the kitchen during the week, I generally want to stay out of the kitchen on the weekend. So it’s either eat out or he cooks.
He usually will pick up red lentils (masoor dal) and petite yellow lentils (mung dal/split green gram) and make a version of this dal. He is also very generous with the aromatics, spices and flavors, chopping up the entire onion, a bunch of garlic and ginger, and add the spices generously. The resulting dal always comes out fabulously delicious.
The larger volume of the sauce adds volume and tons of flavor, which work really well served up with a veggie side of aloo gobi, Indian pickle, papadum, rotis and rice.
Yellow lentils (mung dal) take longer to cook, so the red lentils will break down in the dal fry. This porridge-like consistency is the preferred consistency when it comes to Indian dals. If you like them less mushy, cook less time until al dente, and then add the tempering.
For Hindi and English names of some of the commonly used...
The post Dal Fry – Spiced Indian Lentil Soup (gluten-free, soy-free, nut-free) appeared first on Vegan Richa.
This easy dal fry stars Indian spiced red and yellow lentils topped with savory tempering(spiced oil). It’s super simple and so satisfying!
This is my husbands favorite weekend mixed lentil dal fry. After experiments in the kitchen during the week, I generally want to stay out of the kitchen on the weekend. So it’s either eat out or he cooks.
He usually will pick up red lentils (masoor dal) and petite yellow lentils (mung dal/split green gram) and make a version of this dal. He is also very generous with the aromatics, spices and flavors, chopping up the entire onion, a bunch of garlic and ginger, and add the spices generously. The resulting dal always comes out fabulously delicious.
The larger volume of the sauce adds volume and tons of flavor, which work really well served up with a veggie side of aloo gobi, Indian pickle, papadum, rotis and rice.
Yellow lentils (mung dal) take longer to cook, so the red lentils will break down in the dal fry. This porridge-like consistency is the preferred consistency when it comes to Indian dals. If you like them less mushy, cook less time until al dente, and then add the tempering.
For Hindi and English names of some of the commonly used...
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