Easy Dal Fry Recipe (Better Than Restaurant)
Dal fry is a comforting Indian lentil curry made of protein-rich toor dal, onions, tomatoes, spices, and flavorful tempering. Rich, creamy, and packed with numerous flavors, this easy dal fry recipe is a popular staple in Indian homes and pairs perfectly with steamed rice, naan, or simple roti for lunch or dinner.
About Dal Fry
The dal fry basically includes toor dal (arhar dal or split pigeon peas) along with moong dal (yellow lentil) or masoor dal (red lentil). But it depends on an individual’s choice whether to add the other two dals.
They help make the dal lighter or healthier and improve texture, as arhar dal separates easily after cooking. So they both add a creamy and smooth base.
Although the arhar dal is enough alone to give the dal an authentic taste, it creates a perfect base when made the right way.
The dal needs to be cooked till becomes soft in a pressure cooker with simple spices and water. When cooked, mash some of the dal to create a smooth texture.
After that, fry the dal in a kadai with a tempering of cumin seeds, sauté onion for sweetness, and tomato masala, then add the cooked mashed dal and simmer to achieve a smooth or creamy consistency. Lastly, flavor with garam masala and kasuri methi, and serve with some ghee as a topping.
While dal fry and dal tadka are very similar because the arhar dal is the main base of both of them. Many people misinterpret them, but there is a key difference:
The dal fry is cooked and simmering with an onion-tomato base. At the same time, the dal tadka is cooked first and finished with a tempering (tadka) of ghee, garlic, and dried red chilies.
However, if you’re cooking a quick weeknight dinner or a comforting family lunch meal, this tool dal fry recipe is a reliable choice.
Follow the step-by-step instructions below to make a creamy dal that’s every bite as delicious as your favorite restaurant version.
If you’re a big fan of eating dal, you can explore other:
Ingredients
- Toor Dal (Split Pigeon Peas)- I have used whole toor dal in my recipe. If you want to use other dals, then use 3/4 cup of toor dal along with 1/4 cup of moong or masoor dal, whichever you like.
- Water- Adjust the amount of water to achieve your desired consistency. I used 2.5 cups of water for a creamy or pourable dal, and it should be of moderate consistency, neither too thick nor too watery.
- Spices- I have used turmeric, red chili powder, garam masala, and asafoetida in my dal for a balanced taste.
- Oil- I have used oil to fry the dal for a lighter version; if you want rich flavor, you can swap it with clarified butter (ghee).
- Cumin Seeds- They are used for tempering; you can add some mustard seeds for more aroma.
- Kasuri Methi- It is also known as dried fenugreek leaves; add a pinch of it at last to enhance the overall taste of the dal.
How to make easy dal fry recipe
1. Rinse one cup of toor dal in clean water until the starch is removed properly from it and soak for 10-15 minutes in enough water.
Note: If you have enough time, you can soak the dal for longer, up to 30 minutes. If not, ten minutes is good enough.
2. After 10 minutes, add the soaked toor dal to a pressure cooker on medium heat.
3. Add the spices: 1/2 tsp of turmeric powder, 1/4 tsp of red chili powder, 1/8 tsp of asafoetida, and 1 tsp of salt.
4. Now pour 2.5 cups of water into it. Mix well and cook it on high heat for 3 to 4 whistles or 12-15 minutes, then turn off the flame.
Note: this amount of water is good enough to give a perfect consistency, not too thick or runny. If you want thick, decrease the amount to 2 cups of water.
5. When the pressure is released, naturally open the lid, and the dal is completely soft. Mash some here with a ladle or a spoon.
6. Heat one tbsp of oil with 1 tsp of cumin seeds on medium heat. Let them sizzle for a few seconds.
7. When they start sizzling, add the chopped onion to it.
8. Saute them until they turn translucent and golden.
9. When they are golden, add tomato puree to it. Saute them till the oil separates from them.
10. When oil starts releasing from the tomato masala, it is ready.
11. Now add the cooked mashed dal to the masala.
12. Mix well and simmer it on medium heat until a creamy consistency is achieved or the masala is absorbed properly in the dal.
13. After a minute, add 1/4 tsp garam masala and 1/4 tsp of crushed kasuri methi. Mix well.
14. It takes 4 to 5 minutes to reach the creamy and pourable consistency; the dal is ready. Now turn off the flame.
Serving Idea
» Serve the dal fry hot hot with jeera rice or steamed basmati rice for a simple and comforting meal.
» Pair it with hot phulka, naan, and tandoori roti for a wholesome lunch meal.
» Enjoy the fried dal with ghee rice for a restaurant-style flavor.
» Serve alongside cucumber raita or mint raita for a balanced thali.
» For a festive or special meal, pair with stuffed aloo poori or sweet rice (Meethe Chawal) for a delicious spread.
» Garnish with fresh coriander leaves, a tsp of ghee, and a squeeze of fresh lemon juice just before serving.
Pro Tips
- Rinse toor dal well before cooking to remove excess starch and ensure a fresh taste.
- Soaking dal in enough water for a few minutes helps it cook faster. Try to soak for at least 10 minutes.
- Lightly mash the dal after cooking for a creamy, rich version.
- You can add some ginger and garlic paste for a more aromatic taste.
- Adjust consistency by adding some hot water if the dal becomes too thick after simmering.
- Always add 1 or 2 tsp of ghee over the dal before serving for a delicious bite.
FAQs
1. What is the best dal for dal fry?
Toor dal (split pigeon peas) is the traditional choice for dal fry. You can also use moong dal or masoor dal for a different flavor and texture.
2. Can I make dal fry without a pressure cooker?
Yes, you can cook the dal in a regular pot until it is soft or tender. It will take longer than using a pressure cooker, but it is equally delicious.
3. Why is my dal too thick or too thin?
If the dal is too thick, simmer in a little hot water until it reaches a preferred consistency. If it’s too thin, simmer it uncovered for a few minutes until it thickens.
4. What is the difference between dal fry and dal tadka?
Dal fry is simmered with an onion-tomato base, while dal tadka is cooked first and then finished with a ghee or spices tempering (tadka).
5. Can I store leftover dal fry?
Yes, you can store leftover dal fry in an airtight container in the refrigerator for up to 2 days. Reheat it with a splash of water as it thickens after storing.
Explore More Indian Curries:
Easy Dal Fry Recipe (Better than Restaurant)
Ingredients
For Cooking
- 1 cup toor dal
- 2½ cups water
- ½ tsp turmeric powder
- ¼ tsp red chili powder
- 1 tsp salt
- â…› tsp asafoetida (hing)
For Tempering
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 medium onion, finely chopped
- 2 medium tomatoes puree
- ¼ tsp garam masala
- ¼ tsp crushed kasuri methi
Instructions
- Rinse and soak toor dal in water for 10 to 15 minutes.
- After 10 minutes, add the soaked dal to a pressure cooker on high heat.
- Then add red chili powder, turmeric, salt, asafoetida, and water.
- Mix all the ingredients well, and cook for 2 to 3 whistles.
- When the pressure drops, open the lid and the dal is cooked. Mash some cooked dal if you want.
- Now heat oil in a kadai with cumin seeds on medium heat.
- When the cumin seeds start sizzling, add the onion.
- Saute the onion until it turns translucent and golden.
- Then add tomato puree to the golden onions.
- Saute the tomato masala until oil separates.
- When the oil starts separating, add cooked dal to it.
- Simmer it for 4 to 5 minutes so that the dal fully absorbs the masala.
- Then, after a minute, add garam masala and kasuri methi.
- Mix well and simmer the dal until it thickens and becomes creamy.
- When it reaches a creamy consistency, turn off the flame.
- Serve dal fry hot with rice or roti.
Notes
- Rinse toor dal well before cooking to remove excess starch and ensure a fresh taste.
- Soaking dal in enough water for a few minutes helps it cook faster. Try to soak for at least 10 minutes.
- Lightly mash the dal after cooking for a creamy, rich version.
- You can add some ginger and garlic paste for a more aromatic taste.
- Adjust consistency by adding some hot water if the dal becomes too thick after simmering.
- Always add 1 or 2 tsp of ghee over the dal before serving for a delicious bite.
