About Dal Fry Recipe
In Hindi language, ‘dal’ or ‘dahl’ is the generic term for lentils as well as the recipes made from lentils. Dal or lentils are a staple in Indian cuisine and make for an excellent plant-based source of protein. Dal Fry is a dish that is made in various ways in many Indian homes with tuvar dal or pigeon pea lentils. If you are new to Indian cuisine, you may think that the words ‘dal fry’ indicate that some ingredients are being deep fried or the lentils are fried. Let me assure you that we don’t fry anything in a dal fry. Here is how we make it. First, the lentils are cooked until soft and mushy. Note that we do not cook al dente lentils. The soft-cooked lentils or dal is then mixed with a sautéed base mixture of spices, onions, tomatoes and herbs. Then simmered for a few minutes until you get the desired consistency. In the Indian terminology, we often use the word ‘fry’ for ‘sautéed’ and hence the term dal fry. Though technically speaking nothing is deep fried or shallow fried.
Why I love This Restaurant Style Dal Fry
My Dal Fry recipe offers you a lot of restaurant-like flavors and you will love it to relish with some roti or rice or paratha or even with tandoori roti. It is usually prepared with arhar dal, also known as toor, toovar (yellow lentils) or pigeon pea lentils. I like to use an equal mix of masoor dal (pink or orange lentils) and tuvar dal (pigeon pea lentils), but this recipe is easily adaptable with any lentils you have in your pantry. But I highly recommend to use lentils which are in their shelf life. The apt and fitting inclusions of the various ingredients that go into making of this Dal Fry recipe give it a restaurant style flavor. To add more, you can smoke the Dal Fry with charcoal. I have mentioned in detail about this smoking technique in my Dal Tadka Recipe which you can have a look at. I usually cook the lentils in a stove-top pressure cooker, but you can cook them in a pan or in an Instant Pot if you do not have a stovetop pressure cooker on hand. Details are given in the recipe card below. Lentil recipes like these are famous in the Dhabas (highways and roadside eateries) in India, though the Dhaba Dal served in the Dhabas has a different taste and flavor than this dal recipe.
Essential Ingredients
I use ingredients that are easily available in an Indian kitchen. If you do not have these ingredients, then buy them online or from an Asian or Indian grocery store.
Veggies: You will need an onion and tomato, both finely chopped for this dal recipe. Green Chilies: Not as hot as jalapeños but just the right level of spice for the dish. Curry Leaves: The subtle flavor of curry leaves are essential in this recipe. But if you don’t have it, then might well as skip it – though some flavor profile will be amiss. Asafoetida Powder (hing): If using a strong asafoetida, then just one pinch is enough. I would definitely recommend adding a small amount at a time and seasoning to taste. And if you do not have asafoetida, then simply skip it. Coriander leaves (cilantro): This simple herb brings a much needed hint of freshness to the Dal Fry. Kasuri Methi (dry fenugreek leaves): Brings restaurant style flavors to the dal and gives a nutty aroma. Skip if you do not have it. Additional Seasonings: You will also need several Indian pantry staples, including ginger, black mustard seeds, cumin seeds, turmeric powder, red chili powder, Garam Masala powder, oil, lemon juice, and salt.
How to Make Dal Fry
Cook Dal
- Rinse your lentils in water for 3 to 4 times. I would recommend using ½ cup tuvar dal (arhar dal or pigeon pea lentils) or ¼ cup each of tuvar dal and masoor dal (pink or orange lentils).
- After rinsing, pour the lentils into a 2-liter pressure cooker and toss in a pinch of turmeric powder and 1.5 cups of water.
- Pressure cook the lentils for 9 to 10 minutes on medium heat, or until they are thoroughly cooked and completely soft. Once lentils are cooked, mash them with a spoon or wired whisk, then set aside. Tip: You can see the consistency of the cooked lentils in the photo below. It is important to note that there should be no separate grains visible.
Sauté Onions, Tomatoes, Spices
- Heat 2 to 3 tablespoons of oil, ghee or unsalted butter in a pan or skillet. Once hot, add ½ or ¾ teaspoon of black mustard seeds.
- When you hear the mustard seeds start crackling, add 1 teaspoon of cumin seeds and fry them with the mustard seeds for several seconds or until they change color. You should hear the same crackle for the cumin seeds!
- With the mustard and cumin seeds still in the pan, add ⅓ cup of chopped onions.
- Sauté the seeds and onion mixture until the onions become translucent or lightly browned.
- When the onions have lightly browned, add in 1 to 1.5 teaspoons ginger-garlic paste and stir to combine. Sauté the mixture for a few seconds or until the raw aroma of the ginger-garlic goes away on a low heat. Tip: Make your own paste by combining 1 inch ginger with 3 to 4 medium-sized garlic cloves, crushed to a paste in a mortar-pestle.
- Finally, add in 10 to 12 curry leaves, 2 to 3 dry red chilies, and 1 to 2 green chilies. Stir to combine with the ginger-garlic paste mixture. Tip: You can skip the curry leaves if you don’t have them! I always like to add curry leaves, as they add such a nice flavor to the dish. 10. Mix well on a low heat, stirring to combine the flavors.
- Add all the spice powders and mix again!
½ teaspoon turmeric powder (ground turmeric) ½ teaspoon red chili powder or cayenne or smoked paprika (For a light smoky flavor) 1 to 2 pinches of asafoetida, or hing (Skip if you do not have it.)
- After mixing thoroughly, add about ⅓ to ½ cup of finely chopped tomatoes.
- Stir together one more time and continue to sauté until the tomatoes become soft and pulpy. The oil should also start to leave the masala mixture, which is an indication that the onion-tomato base mixture is fully cooked.
Make Dal Fry
- Add your mashed lentils to sautéed onion-tomato masala mixture in the pan or skillet.
- Combine and mix everything evenly with the rest of the masala mixture.
- Pour 1 to 1.5 cups of water. You can adjust the consistency of the dal by adding more or less water as per your taste preferences.
- Mix and stir thoroughly to get a smooth and even consistency.
- Season with salt as per taste. Stir and mix again.
Simmer Dal Further
- Simmer for 5 to 6 minutes on low to medium heat. Stir occasionally, so that the lentils do not stick to the bottom of the pan.
- Add 1 teaspoon of crushed kasoori methi (dried fenugreek leaves) and sprinkle ¼ to ½ teaspoon of garam masala powder. Tip 1: You can substitute kasoori methi with a pinch of fenugreek seeds powder. If you don’t have either, then just skip this step. Tip 2: If you are using homemade or a more intense garam masala, then add ¼ teaspoon.
- Stir and simmer for 1 minute.
- Turn off the heat and add 2 tablespoons of chopped coriander leaves. You can also add ½ to 1 teaspoon lemon juice at this step for a little added freshness and tang.
- Stir just one last time. Serve Dal Fry hot or warm with paratha, roti, jeera rice or plain steamed basmati rice accompanied with an optional Onion Raita, papad, lime/lemon slices or mango pickle or onion salad or the favorite Kachumber Salad. You can also opt to garnish with some more coriander leaves while serving. For the best taste and flavor consume it as soon as it is prepared. On reheating you will need to add a bit of water. I do not recommend to refrigerate or store the dal overnight or for a day as lentils are best eaten when freshly cooked and have optimum health benefits. Moreover on refrigerating the flavor and consistency of the lentils change considerably.
What to Serve with Dal Fry
Roti is a round flatbread popular in India, and a staple bread that is served with lentils or curries. Soft roti tastes great with piping hot dal. Naan, a leavened flatbread made in some countries in Asia, is not as much of an Indian household staple as roti, but it is still a deliciously soft and slightly chewy side option. Steamed rice always goes great with dal recipes, and you can make it in the pressure cooker or instant pot to save cook time. Jeera Rice, which is a simple yet delish cumin flavored rice is a fabulous option to serve with Dal Fry.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Moong Dal Recipe (Fry & Tadka Versions) Chana Dal (Split Chickpeas) Masoor Dal Recipe | Indian Red Lentils Recipe Dal Palak Recipe | Easy Spinach Dal This Dal Fry recipe from the blog archives was first published in August 2009. It has been updated and republished on April 2024.
