To make Dal Fry, heat a table spoon of oil or ghee in a shallow wok. Here I have used the traditional Indian flat iron wok. Making it in an iron wok is considered to enhance the flavor while also helping to augment this dish with trace iron nutrients. Once oil is hot, add generous amounts of cumin seeds along with a little asafoetida and fenugreek seeds. Next add finely chopped onions, ginger and green chilies. Saute till onion starts to soften and caramelize a little. Next add a few dried red peppers. You can adjust green chilies and red pepper to taste- some Indian varieties can be quite hot- so be careful! Finally sprinkle a little turmeric and salt to taste. I prefer to use fine quality Himalayan black or pink salt.
Continue to saute the mix and finally add cooked yellow lentils (dal) and saute till the lentils are cooked. Do not let sit for too long, otherwise part of the lentils touching the hot wok may burn a little giving unusual (and unpleasant) color, taste and flavor! So, it's best to cook on medium heat and constantly stir the mix.
Serve hot with warm roti, naan or kulcha (variety of Indian flat breads).