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.
Ingredients
For Cooking
- 1 cup toor dal
- 2½ cups water
- ½ tsp turmeric powder
- ¼ tsp red chili powder
- 1 tsp salt
- ⅛ 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.