Spicy lentil curry (Dhal fry) from Prashad at Home: Indian Cooking from Our Vegetarian Kitchen (page 71) by Kaushy Patel

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Healthy cornmeal flatbread (Makai rotla); Chillies with sweet cumin satay (Barela marcha)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Victoria_from_London on October 30, 2022

    I agree with Yildiz100, the photo bears little relation to this lovely tarka dal that uses 3 kinds of easy-to-cook lentils. Deeply flavourful; 3 small cloves garlic is plenty for me. The two-stage boiling seems to be to reduce possibility of boiling over as the starch creates lots of bubbles.

  • Yildiz100 on April 04, 2019

    Very nice, but made some adjustments for my taste. Reduced oil from 100 ml to 50. Reduced asafoetida to 1/8th tsp, but I think 1/4 would be ok next time. As always with this book, reduced the salt by more than half. These recipes must have been tested with some super unrefined, more-trace -minerals-than-sodium salt, because the amounts listed are crazy with regular table salt. Note this is soupier than shown in the photo, which imo is a good thing. (I suspect they made it so dry just for appearances sake for the photoshoot.)

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