Homestyle Teen Dal Fry / Three Lentil Curry

This homestyle teen dal fry, or three lentils curry, is a simple comforting dish with carrots, a nice tempering of cumin, and lots of curry leaves. Served with roti or rice, it’s healthy and delicious.

I don’t believe in twisting yourself into knots of excuses and explanations over the food you make. – Julia Child

In my kitchen, it’s around 5.45 p.m.  All the four of us have just gotten home after an eight hour day at the field in 101-degree weather.  We are all trying to be civil with each other. It’s not been a normal few days.  The little one has had a national cricket tournament, and since our league is hosting, we all have been a minuscule part of it.  Helping in whatever way we can.  That leaves me with no time at home, no time to shop, and everything being a rush.

The little is grumpy, the teen decides he needs his space after been surrounded by parents and kids yelling and talking only of cricket.  The husband slowly crawls to his room, his sanctuary saying he has to finish up some work that’s pending.  I wonder what that work is, or whether he just wants his privacy…..

After a few days(four days to be exact)of a quick sandwich, or a grilled chicken bowl or a quick stop by at our favorite fast food, I was ready to make our comfort meal. A quick wash and I am ready to cook.  I open the refrigerator to NOTHING. Yet, I am determined.  Craving dal fry.

This recipe, homestyle teen dal fry, is an easy one and nutritious one, and it only requires five minutes of chopping, fifteen minutes in the pressure cooker, and some rice to go along with it. No knots, no excuses, no explanations.

I like to dress it up this dal fry with some carrots, a good tempering, but it’s just as tasty for your kid’s palette, just as dazzling for your vegetarian parties.

It’s 6.30 p.m., I call out to the boys. Dinner is served, dal fry, rice, rotis from last night, papad. Dinner time is sacred, it puts everyone in a good mood. Comfort meal does that to you, I guess.

Homestyle Teen Dal Fry/Three Lentil Curry

This is an authentic Sindhi style curry that I’ve been making for ages.  I like this combination of lentils, but you could use any combo you love.  The South Indian in me adds tons of curry leaves and the healthy side of me adds carrots, which add a very good texture and flavor to the dal.

In this homestyle teen dal fry, I’ve used moth dal, toor dal and black urad, and you can also use channa dal, whole green moong and flat brown lentils. All of those works great for this recipe.

I’ve used a pressure cooker here and left it for 4 whistles, if you use an instant pot, it might take 10-12 minutes.  Here is a link of the timings for instant pot.

Homestyle Garlicky Teen Daal/ Three Lentils Curry

 

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Prep time

1 hour

Total time

1 hour

 

This homestyle teen dal fry or three lentils curry is a simple comforting dish with carrots and a nice tempering of cumin and lot of curry leaves. Serve with roti or rice, healthy and delicious.

Author: Ash

Recipe type: Lunch

Cuisine: Indian

Serves: 4

Ingredients

• ½ cup toor daal(split pigeon peas)
• ⅓ cup whole urad daal (whole black lentils)
• ½ cup matki (moth daal) or you could use whole green moon
• ⅓ tsp turmeric
• Pinch of asafoetida
• 2 tsp olive oil or vegetable oil
• 4-5 cups of water
• 1 medium red onion
• 2-3 green chilies, finely sliced
• 3-6 garlic, finely chopped
• 2 inch ginger, thinly sliced
• 1 tsp red chili powder or accordingly
• 1 tomato, chopped
• Salt as required
• 1 large carrot, grated

tempering

• 1 tbsp oil
• 1 tsp cumin seeds
• pinch of asafoetida
• 10 curry leaves
• 2 red chilies, broken

Instructions

1. Wash the dals and soak for 30 minutes in water. Use a pressure cooker or an instant pot or a slow cooker to cook the lentils. In a pressure cooker, add the lentils, turmeric and asafoetida. Add 4 cups of water, cover and cook for about 5-6 whistles. Turn off the heat and let the steam settle down.
2. While that is sitting, make the carrot mix.
3. In a saute pan, add oil. After it gets hot, add the onions and saute for a minute until it browns slightly. Toss in the ginger and garlic, saute for a minute. Add the tomato, chili powder, salt and saute and cook for 2-3 until the tomatoes are slightly wilted. Pour ½ cup of water. Cook for another minute. Add the carrots and saute and cook until the water is dried out. Turn off the heat and set aside.
4. Remove the lid of the pressure cooker, check if the moth dal and black dal have cooked. It should mash if you press with your fingers, but should hold it's shape. Add 1 tsp of salt. Mix well. Add this daal to the onion mixture with the water and let it boil for 5-8 minutes on medium to low heat.
5. In a small pan, add oil, cumin seeds, asafoetida, curry leaves and red chilies. Once it pops, add the tadka/tempering to the dal and cover and switch off the heat.
6. Serve with rotis or rice.

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*Please do tag me on Instagram @foodfashionparty if you make this, using the hashtag #foodfashionparty.  Check out my book MASALA AND MEATBALLS.

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