Dal Fry | Restaurant Style Dal Fry Recipe

Dal Fry is a yummy comfort dish made by cooking dal and simmering it with tempered spices, onion tomato. Dal Fry is a staple food in every home and quite easy to make too. How to make Dal Fry is explained in this recipe with step by step pictures and video.

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Dal Fry is often confused with Dal Tadka, however there is a variation in the method of cooking for both these dishes. Here we go with time tested authentic Dal Fry Recipe.

About Dal Fry

Dal Fry – The only fry I believe that one can enjoy with no limitation or hesitation!

Dal Fry is a great meal that is savoured from babies to aged people. It is one of the favorites of mittu that she keeps asking me to cook if I miss to cook it say for 2 weeks. Hubby prefers it with rice and I like it with roti. The whole family craves for this homely comfort dish after a long trip or vacation!

Be happy if you live on the shore of Dal Lake, if not, we have Dal Fry & Chawal!

Very true – Dal fry with chawal is always close to heart for us. It provides a homely & comfort feel that one can get at the shores of Dal Lake! Dal fry drizzled with ghee and when mixed with long grained fluffy basmati rice – it tastes so well that family comes for more!

Eat Healthy – Eat Dal Fry!

Dal is a good source of protein and has low glycemic index which controls blood sugar levels. Adding dal in diet helps in good fetal growth, maintaining healthy cholesterol levels, stabilizing blood pressure,slowing the ageing, building glowing & radiating skin. Soaking the dal and cooking will ease the digestive system from gas.

Must try – Dal Fry

I love experimenting and with Dal Fry I have tried with different combinations of Dal and all turned out to be too good. I am sharing the combinations for you to try

• 1 cup toor dal
• ¾ cup toor dal, ¼ cup moong dal
• ½ cup toor dal, ¼ cup moong dal, ¼ cup masoor dal
• ¾ cup toor dal, ¼ cup moong dal, 2 tbsp chana dal
• ½ cup toor dal, ¼ cup moong dal & ¼ chana dal

Dal Fry Recipe – Ingredients

• Dal : Light colored unpolished Dal is the best .– Choose them when you have options. Toor,Tuvar, Arhar, Thuvaram Paruppu, Pigeon Peas are all the same –Toor Dal. Moong, Green Gram, Payatham Paruppu are all the same – Moong Dal. Masur, Masoor, Masar, Pink Lentil are all the same – Masoori Dal.
• Tadka : A simple tadka is made with mustard, cumin seeds and curry leaves. Finely chopped ginger and garlic are added which gives the best flavour to the dal.
• Spices : Turmeric powder, red chilli powder and garam masala powder are the spice powders used here.
• Garnish : Garnish with kasoori methi and coriander leaves.
• Ghee : Dal with ghee is a great combo, you can make the tadka in ghee or add ghee while serving.I always prefer to use ghee while serving for best flavour. Use homemade ghee else the one that suits your taste from the store.

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Dal Fry

Dal Fry is a yummy comfort dish made by cooking dal and simmering it with tempered spices, onions & tomato. Dal Fry is a staple food in every home and quite easy to make too. Daly Fry Recipe explained in this post with step by step picutres & video.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time28 minutes mins

Servings3

AuthorSharmilee J

1x2x3x

Ingredients

• 1/2 cup toor dal
• 1/4 tsp + 1/8 tsp turmeric powder
• 2 cups water + as required

For tadka : 2 tsp oil

• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• few curry leaves
• 2 nos red chillies
• 1 tsp ginger finely chopped
• 2 tsp garlic finely chopped
• 1/2 cup onion finely chopped
• 1 medium sized tomato roughly chopped
• 3/4 tsp red chilli powder
• 1/4 tsp garam masala powder
• 1 tbsp coriander leaves
• 1 tsp kasoori methi
• salt to taste

Instructions

• Take measured dal, rinse it well and add to pressure cooker / instant pot. Detailed step by step post for cooking dal in instant pot is given here.
• Add salt, turmeric powder and 2 cups water to it. Give a quick mix. Close with lid, put the whistle on.
• Pressure cook for 5 whistles in low medium flame. If you keep in high flame it splutters a lot so its best to cook in low medium flame itself.
• Let pressure release by itself then mash dal well with a laddle. Set aside.
• To a kadai – heat oil / ghee add mustard seeds let it splutter then add cumin seeds let it crackle then add curry leaves and red chillies, give a quick saute.
• You can add 1 tsp oil with 1 tsp ghee too. I usually temper in oil and add ghee while serving!
• Now add finely chopped ginger and garlic.
• Give a quick saute until its golden.
• Now add onion, required salt. Keep an eye while adding salt as we have added salt while cooking dal also.
• Saute well until golden.
• Add tomatoes.
• Saute until mushy and tomatoes shrink fully. Now add red chilli powder and turmeric powder.
• Add cooked dal along with 1/2 cup water.
• Rinse the cooker with water and add it may be another 1/2 cup water. Adjust consistency accordingly.
• Mix well and let dal boil for 7-10 mins in low flame. Stir in between to avoid burning at the bottom.
• Finally add garam masala powder, coriander leaves and kasoori methi.
• Give a quick mix and switch off.
• Delicious dal fry is ready. Serve it with ghee.

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Notes

• Always cook dal until nicely soft and mushy and it should be mashed well. So to get dal perfectly cooked always cook in low medium flame, it not only avoids spluttering it also gives perfect smooth mushy dal.
• Keep an eye while adding salt as we have already added salt while cooking dal.
  You can add a combination of 1/2 cup toor dal with 2 tbsp moong dal or masoor dal too.
• If you don’t prefer to add ginger garlic you can skip it. The jain version of dal dry skips it.
• For a restaurant style dal fry after the garnish you can smoke the dal. Burn a charcoal till its smoky place it in a bowl and keep the bowl in the middle of the dal in the kadai. Add ghee to the smoking charcoal and immediately close with a tight lid and let it smoke for 3-5 mins. Remove the bowl, a flavourful smoky restaurant style dal fry is ready.
• Dal fry can be served with jeera rice, plain basmati rice or roti, phulka, chapathi etc.
• The consistency is purely your preference, It can be thick or slightly runny as per your preference. Dal thickens with time so switch off accordingly. If dal turns toot hick while serving time add little hot water, boil it for few mins then serve.

Nutrition Facts

Dal Fry

Amount Per Serving (75 g)

Calories 116 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.1g1%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0.3g

Sodium 1333mg58%

Potassium 180mg5%

Carbohydrates 21g7%

Fiber 6g25%

Sugar 3g3%

Protein 7g14%

Vitamin A 775IU16%

Vitamin C 143mg173%

Calcium 75mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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Dal Fry Recipe

Preparing dal

1.Take measured dal, rinse it well and add to pressure cooker / instant pot. Detailed step by step post for cooking dal in instant pot is given here.

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2.Add salt, turmeric powder and 2 cups water to it. Give a quick mix. Close with lid, put the whistle on.

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3.Pressure cook for 5 whistles in low medium flame. If you keep in high flame it splutters a lot so its best to cook in low medium flame itself.

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4.Let pressure release by itself then mash dal well with a laddle. Set aside.

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Tempering with spices

5.To a kadai – heat oil / ghee add mustard seeds let it splutter then add cumin seeds let it crackle then add curry leaves and red chillies, give a quick saute. You can add 1 tsp oil with 1 tsp ghee too. I usually temper in oil and add ghee while serving!

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6.Now add finely chopped ginger and garlic.

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7.Give a quick saute until its golden.

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Cooking Onion Tomato

8.Now add onion, required salt. Keep an eye while adding salt as we have added salt while cooking dal also.

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9.Saute well until golden.

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10.Add tomatoes.

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11.Saute until mushy and tomatoes shrink fully. Now add red chilli powder and turmeric powder.

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Add cooked dal

12.Add cooked dal along with 1/2 cup water.

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13.Rinse the cooker with water and add it may be another 1/2 cup water. Adjust consistency accordingly.

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14.Mix well and let dal boil for 7-10 mins in low flame. Stir in between to avoid burning at the bottom.

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Garnish

15.Finally add garam masala powder, coriander leaves and kasoori methi.

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16.Give a quick mix and switch off. You can adjust dal fry consistency by adding less or more water.

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Delicious dal fry is ready. Serve it with ghee.

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Dal Fry Recipe – Expert Tips

• Always cook dal until nicely soft and mushy and it should be mashed well. So to get dal perfectly cooked always cook in low medium flame, it not only avoids spluttering it also gives perfect smooth mushy dal.
• You can add a combination of 1/2 cup toor dal with 2 tbsp moong dal or masoor dal too.
• If you don’t prefer to add ginger garlic you can skip it. The jain version of dal fry skips it.
• For a restaurant style dal fry after the garnish you can smoke the dal. Burn a small piece of charcoal till its smoky then place it in a bowl and keep the bowl in the middle of the dal in the kadai. Add ghee to the smoking charcoal and immediately close with a tight lid and let it smoke for 3-5 mins. Remove the bowl, a flavourful smoky restaurant style dal fry is ready.
• Dal fry can be served with jeera rice, plain basmati rice or roti, phulka, chapathi etc.
• The consistency is purely your preference, It can be thick or slightly runny as per your preference. Dal thickens with time so switch off accordingly. If dal turns toot hick while serving time add little hot water, boil it for few mins then serve.
• Choose a slighlly deep curved vessel for making dal fry.

Variations to Recipe of Dal Fry

• A mix of dals can be used for dal fry. A combination of toor dal along with moong dal or chana dal or masoor dal can be added.
• Add fully ghee or fully oil while tempering or use a mix of oil and ghee too.

Serving & Storing Suggestions

Drizzle ghee on the dal fry & serve with rice – Hmmm! Dal & Chawal – heavenly taste & comfort! The beauty with Dal is that you will feel light even with excessive consumption of it!

Eat hot and fresh for a lingering taste. There will be a slight reduction of flavour if consumed cold. However I make it for lunch and use the leftover for roti / chapati.You can reheat and serve it.

Refrigerate if you wish to keep it for next day and reheat in stovetop or microwave before serving!

FAQs

1.What is Dal Fry?

Dal Fry is a yummy comfort dish made by cooking dal and simmering it with tempered spices, onions & tomato.

2.Is Dal Tadka and Dal Fry the same?

Yes – literally. However there is a variation in the cooking method & taste as a result of this different cooking procedure that differentiates both of them.  In a dal tadka, the toor dal is cooked with onions, tomatoes and other ingredients and then tempering mixture is added& mixed. In dal fry, the toor dal is simply cooked plain and then mixed with a tempered onions, tomatoes & spices and the whole mixture is further simmered for few minutes.

3.Can I add vegetables to Dal Fry?

Yes – it is optional. You can add spinach, carrot, beans, bhindi – cook them in another container of pressure cooker and mix along with Dal.

4.How do you cook Dal Fry in Instant Pot?

Set instant pot to manual mode for 20 mins, pressure level should be low. Let it cook to the set time and let the pressure release naturally. Now cooked dal is ready, you can mash it well with a laddle. Transfer dal to a bowl – Now set instant pot to saute mode for 20 mins then start cooking as per the procedure given here.

5.Can dal fry be made with other dals as well?

Yes we can add ¾ cups of masoor, moong dal and tbsp of chana dal if you prefer.

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