Dal Fry with Tadka

To cook lentils for Dal Fry with Tadka, rinse 1 cup of lentils under running water until the water runs clear. Then, combine the lentils with 1 tsp of turmeric powder, 1 tsp of salt, and 4 cups of water in a pot. Bring the mixture to a boil, then reduce the heat and simmer until the lentils are soft, which usually takes about 20-30 minutes.

Dal Fry with Tadka is a vegetarian and gluten-free dish, making it suitable for various dietary preferences. It's also a great source of protein and fiber, making it a healthy choice for those following a plant-based diet.

Yes, you can substitute ghee with vegetable oil, coconut oil, or even olive oil if you prefer a dairy-free option. However, using ghee adds a rich flavor that is traditional in Indian cooking.

To store leftover Dal Fry with Tadka, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. You can also freeze it for longer storage, up to 2-3 months. Just reheat thoroughly before serving.

Dal Fry with Tadka pairs wonderfully with steamed rice, jeera rice, or naan. You can also serve it alongside a fresh salad or raita to balance the flavors and add freshness to your meal.