Dal Fry is a rich, comforting lentil dish made by boiling yellow lentils until creamy and simmering them in a spiced onion-tomato masala tempered with aromatic ghee. Unlike plain boiled dal, "frying"; refers to sautéing the cooked lentils in a flavourful base of cumin, ginger, garlic, and warm spices, giving it a thick, restaurant-style texture and smoky depth.
Ingredients
Dal:
- ¼ cup toor dal (split pigeon peas) approx. 60 g
Liquid & Seasonings:
- 180ml (¾ cup) water,
- ¼ tsp turmeric powder
- ¼ tsp salt
Fat:
- 1 tbsp ghee or oil.
Whole Spices:
- ½ tsp cumin seeds (jeera)
- 1/4 tsp brown mustard seeds
- a pinch of asafoetida (hing).
Aromatics:
- ½ small onion (finely chopped)
- ½ teaspoon ginger finely grated
- 1 big garlic pod finely grated
- ½ green chilli, slit or finely chopped (optional)
- 5-10 curry leaves
Tomato & Ground Spices:
- ½ medium tomato (finely chopped)
- ½ tsp red chilli powder (optional if using green chilli)
- ½ tsp coriander powder,
- ¼ tsp garam masala.
- ½ teaspoon dried fenugreek leaves (kasuri methi), crushed
Garnish:
- 1 tbsp fresh coriander leaves (chopped).
Instructions
1. Rinse dal well and soak for 15 minutes. Soaking dal reduces cooking time.
2. In a pot, add the soaked dal, water, turmeric, salt, and a drop of oil. Adding a drop of oil to prevent boiling over.
3. Simmer covered for 20 to 25 minutes, adding water as needed.
4. Cook on medium heat until completely soft, then mash lightly with a spoon.
5. Heat the ghee in a small frying pan over medium heat.
6. Add the cumin seeds and mustard seeds letting them splutter for a few seconds until fragrant.
7. Add the chopped onions, curry leaves and sauté for 3 to 4 minutes until light golden. Stir in asafoetida, grated ginger-garlic and green chilli, cooking for another minute until the raw smell disappears.
8. Add the chopped tomatoes and a pinch of salt. Cook for 3 to 4 minutes until the tomatoes turn soft and mushy, then stir in the Kashmiri chilli powder and coriander powder.
9. Add the cooked, mashed dal into the pan and mix well.
10. Add ¼ - ½ cup of water if it looks too thick, then simmer on low heat for 3 to 4 minutes so the flavours blend.
11. Stir in the garam masala, kasuri methi, fresh coriander,
12. Serve hot with jeera rice or chapati.