Dal Fry is a scrumptious and widespread Indian lentil recipe that’s made with arhar dal (tuvar or toor dal in Hindi and pigeon pea lentils in English) along with onions, tomatoes, herbs and spices. Relish our favourite dal recipe that’s flavorful, mildly-spiced and creamy with roti, naan or your favourite steamed rice. I share 3 methods of constructing Dal Fry Recipe – stovetop stress cooker technique with stepwise photographs, whereas the pan and Immediate pot technique are talked about within the recipe card.
About Dal Fry Recipe
In Hindi language, ‘dal’ or ‘dahl’ is the generic time period for lentils in addition to the recipes comprised of lentils. Dal or lentils are a staple in Indian delicacies and make for a superb plant-based supply of protein.
Dal Fry is a dish that’s made in varied methods in lots of Indian houses with tuvar dal or pigeon pea lentils.
If you’re new to Indian delicacies, it’s possible you’ll suppose that the phrases ‘dal fry’ point out that some components are being deep fried or the lentils are fried. Let me guarantee you that we don’t fry something in a dal fry.
Right here is how we make it. First, the lentils are cooked till tender and mushy. Be aware that we don’t cook dinner al dente lentils.
The soft-cooked lentils or dal is then combined with a sautéed base combination of spices, onions, tomatoes and herbs. Then simmered for a couple of minutes till you get the specified consistency.
Within the Indian terminology, we regularly use the phrase ‘fry’ for ‘sautéed’ and therefore the time period dal fry. Although technically talking nothing is deep fried or shallow fried.
Why I like This Restaurant Type Dal Fry
My Dal Fry recipe provides you numerous restaurant-like flavors and you’ll find it irresistible to relish with some roti or rice or paratha and even with tandoori roti.
It’s normally ready with arhar dal, also referred to as toor, toovar (yellow lentils) or pigeon pea lentils.
I like to make use of an equal mixture of masoor dal (pink or orange lentils) and tuvar dal (pigeon pea lentils), however this recipe is well adaptable with any lentils you’ve gotten in your pantry. However I extremely advocate to make use of lentils that are of their shelf life.
The apt and becoming inclusions of the assorted components that go into making of this Dal Fry recipe give it a restaurant fashion taste.
So as to add extra, you may smoke the Dal Fry with charcoal. I’ve talked about intimately about this smoking method in my Dal Tadka Recipe which you’ll take a look at.
I normally cook dinner the lentils in a stove-top stress cooker, however you may cook dinner them in a pan or in an Immediate Pot in case you don’t have a stovetop stress cooker available. Particulars are given within the recipe card under.
Lentil recipes like these are well-known within the Dhabas (highways and roadside eateries) in India, although the Dhaba Dal served within the Dhabas has a distinct style and taste than this dal recipe.
Important Substances
I take advantage of components which are simply accessible in an Indian kitchen. In case you don’t have these components, then purchase them on-line or from an Asian or Indian grocery retailer.
- Veggies: You will want an onion and tomato, each finely chopped for this dal recipe.
- Inexperienced Chilies: Not as scorching as jalapeños however simply the precise stage of spice for the dish.
- Curry Leaves: The refined taste of curry leaves are important on this recipe. However in case you don’t have it, then would possibly effectively as skip it – although some taste profile will probably be amiss.
- Asafoetida Powder (hing): If utilizing a powerful asafoetida, then only one pinch is sufficient. I might undoubtedly advocate including a small quantity at a time and seasoning to style. And in case you don’t have asafoetida, then merely skip it.
- Coriander leaves (cilantro): This straightforward herb brings a a lot wanted trace of freshness to the Dal Fry.
- Kasuri Methi (dry fenugreek leaves): Brings restaurant fashion flavors to the dal and offers a nutty aroma. Skip in case you don’t have it.
- Extra Seasonings: Additionally, you will want a number of Indian pantry staples, together with ginger, black mustard seeds, cumin seeds, turmeric powder, crimson chili powder, Garam Masala powder, oil, lemon juice, and salt.
Step-by-Step Information
Make Dal Fry
Cook dinner Dal
1. Rinse your lentils in water for 3 to 4 occasions. I might advocate utilizing ½ cup tuvar dal (arhar dal or pigeon pea lentils) or ¼ cup every of tuvar dal and masoor dal (pink or orange lentils).
2. After rinsing, pour the lentils right into a 2-liter stress cooker and toss in a pinch of turmeric powder and 1.5 cups of water.
3. Stress cook dinner the lentils for 9 to 10 minutes on medium warmth, or till they’re totally cooked and utterly tender. As soon as lentils are cooked, mash them with a spoon or wired whisk, then put aside.
Tip: You possibly can see the consistency of the cooked lentils within the picture under. It is very important be aware that there ought to be no separate grains seen.
Sauté Onions, Tomatoes, Spices
4. Warmth 2 to three tablespoons of oil, ghee or unsalted butter in a pan or skillet. As soon as scorching, add ½ or ¾ teaspoon of black mustard seeds.
5. Once you hear the mustard seeds begin crackling, add 1 teaspoon of cumin seeds and fry them with the mustard seeds for a number of seconds or till they alter coloration.
You must hear the identical crackle for the cumin seeds!
6. With the mustard and cumin seeds nonetheless within the pan, add ⅓ cup of chopped onions.
7. Sauté the seeds and onion combination till the onions develop into translucent or evenly browned.
8. When the onions have evenly browned, add in 1 to 1.5 teaspoons ginger-garlic paste and stir to mix. Sauté the combination for a number of seconds or till the uncooked aroma of the ginger-garlic goes away on a low warmth.
Tip: Make your personal paste by combining 1 inch ginger with 3 to 4 medium-sized garlic cloves, crushed to a paste in a mortar-pestle.
9. Lastly, add in 10 to 12 curry leaves, 2 to three dry crimson chilies, and 1 to 2 inexperienced chilies. Stir to mix with the ginger-garlic paste combination.
Tip: You possibly can skip the curry leaves in case you don’t have them! I all the time like so as to add curry leaves, as they add such a pleasant taste to the dish.
10. Combine effectively on a low warmth, stirring to mix the flavors.
11. Add all of the spice powders and blend once more!
- ½ teaspoon turmeric powder (floor turmeric)
- ½ teaspoon crimson chili powder or cayenne or smoked paprika (For a lightweight smoky taste)
- 1 to 2 pinches of asafoetida, or hing (Skip in case you don’t have it.)
12. After mixing totally, add about ⅓ to ½ cup of finely chopped tomatoes.
13. Stir collectively yet another time and proceed to sauté till the tomatoes develop into tender and pulpy.
The oil must also begin to go away the masala combination, which is a sign that the onion-tomato base combination is totally cooked.
Make Dal Fry
14. Add your mashed lentils to sautéed onion-tomato masala combination within the pan or skillet.
15. Mix and blend all the things evenly with the remainder of the masala combination.
16. Pour 1 to 1.5 cups of water. You possibly can regulate the consistency of the dal by including kind of water as per your style preferences.
17. Combine and stir totally to get a easy and even consistency.
18. Season with salt as per style. Stir and blend once more.
Simmer Dal Additional
19. Simmer for five to six minutes on low to medium warmth. Stir often, in order that the lentils don’t stick with the underside of the pan.
20. Add 1 teaspoon of crushed kasoori methi (dried fenugreek leaves) and sprinkle ¼ to ½ teaspoon of garam masala powder.
Tip 1: You possibly can substitute kasoori methi with a pinch of fenugreek seeds powder. In case you don’t have both, then simply skip this step.
Tip 2: If you’re utilizing selfmade or a extra intense garam masala, then add ¼ teaspoon.
21. Stir and simmer for 1 minute.
22. Flip off the warmth and add 2 tablespoons of chopped coriander leaves. You can even add ½ to 1 teaspoon lemon juice at this step for somewhat added freshness and tang.
23. Stir only one final time.
Serve Dal Fry scorching or heat with paratha, roti, jeera rice or plain steamed basmati rice accompanied with an non-obligatory Onion Raita, papad, lime/lemon slices or mango pickle or onion salad or the favourite Kachumber Salad.
You can even choose to garnish with some extra coriander leaves whereas serving.
For one of the best style and taste eat it as quickly as it’s ready. On reheating you have to so as to add a little bit of water.
I don’t advocate to refrigerate or retailer the dal in a single day or for a day as lentils are greatest eaten when freshly cooked and have optimum well being advantages. Furthermore on refrigerating the flavour and consistency of the lentils change significantly.
What to Serve with Dal Fry
- Roti is a spherical flatbread widespread in India, and a staple bread that’s served with lentils or curries. Smooth roti tastes nice with piping scorching dal.
- Naan, a leavened flatbread made in some international locations in Asia, just isn’t as a lot of an Indian family staple as roti, however it’s nonetheless a deliciously tender and barely chewy aspect choice.
- Steamed rice all the time goes nice with dal recipes, and you can also make it within the stress cooker or prompt pot to avoid wasting cook dinner time.
- Jeera Rice, which is an easy but delish cumin flavored rice is a superb choice to serve with Dal Fry.
Knowledgeable Suggestions
- Consistency: You possibly can alter the consistency of dal by including much less or extra water. In case you want a thinner consistency, then enhance the quantity of water a bit and never an excessive amount of. If dal turns into skinny or runny, the flavors will get diluted and it gained’t style good. Preserve checking and if wanted, add extra water.
Whereas serving with rice we hold the consistency to medium. When serving with roti or phulka we hold the consistency barely thick. On cooling the dal will thicken a bit.
- Fat: Dal Fry all the time style higher with ghee. However you can also make it with oil or butter. Use sunflower oil, safflower oil, peanut oil, mustard oil or coconut oil. Be aware that mustard oil and coconut oil will give their style and taste within the lentils – so add based on your preferences.
- Smoky flavors: For extra restaurant fashion flavors, you may smoke the dal utilizing the dhungar technique, I’ve described in my Dal Makhani recipe. Alternatively, use smoked paprika rather than crimson chilli powder or cayenne to get a faint smoky taste.
- Lentils: You can also make this Dal Fry recipe with moong dal (yellow mung lentils), chana dal (Bengal gram) and masoor dal (crimson lentils), or you may go for a mix of those. Make sure that the lentils are of their shelf interval and aren’t aged or previous. If doable, attempt to use unpolished lentils.
- Cooking lentils in a pan: Merely soak the lentils for an hour or two and drain the water. In a pot or pan, add water and turmeric powder. When the water involves a boil, add the lentils and cook dinner in an open pan or pot.
The layer of the frothy scum which is shaped when cooking, must be eliminated with a spoon. Simmer till the lentils are tender and softened. For about 1 cup of dal, you need to use 3 to 4 cups water.
Tur dal takes longer time to cook dinner than different dals. Relying on the standard of the tur dal, it ought to take about 40 minutes to an hour to cook dinner.
FAQs
For a much less spicy recipe, add much less crimson chili powder and inexperienced chilies. You possibly can all the time regulate the spices based on your style.
To make a gluten-free recipe, merely skip the asafoetida (hing) or use a gluten-free asafoetida.
Sure, you may undoubtedly double or triple this recipe. However when doing so, keep in mind so as to add the spice powders, asafoetida (hing) and dried fenugreek leaves (kasuri methi) utilizing the tactic of approximation.
Actually, you may omit the curry leaves and ginger-garlic paste from this recipe.
Extra Indian Lentil Recipes To Strive!
Dal (Lentils) & Legumes
Dal (Lentils) & Legumes
Dal (Lentils) & Legumes
Masoor Dal Recipe | Simple & Spiced Indian Purple Lentils Recipe
Dal (Lentils) & Legumes
Please remember to charge the recipe within the recipe card or go away a remark under when you’ve got made it. For extra vegetarian inspirations, Signal Up for my emails or observe me on Instagram, Youtube, Fb, Pinterest or Twitter.
Dal Fry Recipe
Dal Fry is a scrumptious lentil preparation from the Indian delicacies and a well-liked one. This Dal Fry recipe could be made with solely arhar dal (pigeon pea lentils) or a mixture of arhar dal & masoor dal (crimson lentils), along with the same old onions, tomatoes, herbs and spices. I share each the stovetop and Immediate pot technique to make this recipe.
Prep Time 15 minutes
Cook dinner Time 10 minutes
Whole Time 25 minutes
For stress cooking lentils
Stop your display from going darkish whereas making the recipe
Cooking lentils
Take tuvar dal (arhar dal or pigeon pea lentils) or half-half of tuvar dal and masoor dal (pink or orange lentils) in a colander or sieve.
Rinse the lentils in water three to 4 occasions. Drain all of the water.
Then add the lentils in a 2- litre stress cooker. Add a pinch of turmeric powder (haldi) and 1.5 cups water.
Stress cook dinner the lentils for 9 to 10 minutes on a medium warmth till they’re softened totally.
As soon as the lentils are cooked, then mash them evenly with a wired whisk or with a spoon and put aside.
Sautéing onions, tomatoes, spices
In one other pan warmth oil or ghee or unsalted butter. Add the mustard seeds and allow them to splutter.
Once you hear the spluttering sound of the mustard seeds, add the cumin and fry them.
Add the onions and sauté stirring usually till they develop into translucent or gentle brown.
Now add the ginger-garlic paste and sauté for some seconds or till their uncooked aroma disappears.
Add the inexperienced chilies, crimson chilies, curry leaves and blend effectively.
Add all of the spice powders – turmeric powder, crimson chili powder, asafoetida powder. Stir and blend once more.
Add the tomatoes and cook dinner till they soften and also you see oil releasing from the edges of the masala.
Making dal fry (stovetop)
Now add the cooked and mashed lentils. Combine totally. Add water, salt and blend once more.
Simmer for 4 to five minutes extra or until you get a easy and barely thick consistency, stirring at intervals.
Dal fry just isn’t skinny and is normally has a medium to thick consistency. So you may regulate the quantity of water you need.
Preserve the dal to a medium consistency in case you want. Making it very skinny will dilute the flavors.
Lastly crush the kasuri methi within the palms of your arms and add. Then add garam masala powder. Simmer for a minute. Swap off the warmth and add chopped coriander leaves. Add lemon juice if you need, at this stage and stir effectively.
You possibly can garnish dal fry with some extra coriander leaves whereas serving.
Whereas serving high it with some ghee or butter if required.
Serve dal fry scorching with steamed basmati rice, biryani rice, jeera rice or saffron pulao. It additionally goes effectively with roti or naan.
Immediate Pot Dal Fry
Press the sauté button of your IP. Let the show present scorching. Add ghee or oil within the metal insert.
Add the mustard seeds to the recent oil or melted ghee and allow them to crackle first. Once you warmth them crackling, add the cumin seeds and allow them to splutter.
Then add the chopped onions and sauté stirring usually till they soften.
Add ginger-garlic paste and sauté for a number of seconds.
Stir within the curry leaves, dry crimson chillies and inexperienced crimson chillies. Once more sauté for a number of seconds.
Add chopped tomatoes and sauté them till they soften.
Subsequent add the turmeric powder, crimson chilli powder and asafoetida and blend effectively.
Add the rinsed lentils and 1.5 cups of water. Deglaze eradicating any ingredient bits caught to the underside of the metal insert. Season with salt as wanted.
Safe the lid of your IP and place the steam launch deal with to sealing. Press the stress cook dinner/handbook button, setting the time to fifteen minutes on excessive stress. It could take 10 to fifteen minutes for the lentils to cook dinner relying on their age and high quality. For a dal fry, the lentils must be softened properly.
Once you hear the beep after the stress cooking is finished await 10 minutes after which do a fast stress launch.
Flippantly mash the cooked lentils. In case you discover that the dal has develop into thick, add some scorching water to skinny and lighten it up. If the dal is skinny to your liking, press the sauté button and simmer for a couple of minutes.
Lastly add the kasuri methi, garam masala powder and coriander leaves. Combine and swap off your IP. Serve dal fry scorching or heat.
- Lentils: You can even make dal fry with moong dal (yellow mung lentils), chana dal (bengal gram) and masoor dal (orange lentils) or you may go for a mix of those three lentils.
- Cooking lentils in a pot or pan: Rinse and soak the lentils in water for thirty minutes to an hour. Later draining all of the water utilizing a sieve or colander, add the lentils in a large sufficient pot or pan. Pour 2 to 2.5 cups of water with 1 teaspoon oil and cook dinner on medium warmth with or with out lid till the lentils are softened. Preserve checking and if wanted, add extra water.
- Consistency: For a thicker dal, add much less water. For a barely thinner consistency, add a bit extra water. However don’t make the it very skinny as it would dilute the flavors.
- Spicing: For a much less spiced dal, add much less chilli powder and inexperienced chillies. For a spicy tasting dal fry, enhance the quantity of crimson chilli powder and inexperienced chillies.
- Fat: Dal fry all the time style higher with ghee. However you can also make it with oil or butter. Use sunflower oil, safflower oil, peanut oil, mustard oil or coconut oil. Be aware that mustard oil and coconut oil will give their style and taste within the lentils – so add based on your preferences.
- Gluten-free model: To make a gluten-free recipe, merely skip the asafoetida (hing) within the recipe or use a gluten-free asafoetida.
- Smoky flavors: For extra restaurant fashion flavors in your dal fry, you may smoke the dal utilizing the dhungar technique, I’ve described in my Dal Makhani recipe. Alternatively, use smoked paprika rather than crimson chilli powder or cayenne to get a faint smoky taste.
Diet Information
Dal Fry Recipe
Quantity Per Serving
Energy 120 Energy from Fats 72
% Every day Worth*
Fats 8g12%
Saturated Fats 1g6%
Sodium 382mg17%
Potassium 203mg6%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 3g3%
Protein 2g4%
Vitamin A 491IU10%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 29mg145%
Vitamin B6 1mg50%
Vitamin C 59mg72%
Vitamin E 3mg20%
Vitamin Ok 4µg4%
Calcium 36mg4%
Vitamin B9 (Folate) 327µg82%
Iron 1mg6%
Magnesium 19mg5%
Phosphorus 43mg4%
Zinc 1mg7%
* P.c Every day Values are primarily based on a 2000 calorie weight-reduction plan.
This Dal Fry recipe from the weblog archives was first printed in August 2009. It has been up to date and republished on April 2024.
