Time to redefine your comfort food with this classic Indian dal fry recipe. Once you try it, there’s no going back!
Indian dal is probably one of the most underrated comfort foods out there. It is incredibly easy to make and tastes like a warm hug on a cold day. What’s best is the fact that regardless of what dal recipe you follow, it is a healthy, nutritious, and protein-rich meal that you can enjoy.
Plus, it needs very little prep time and ingredients to make, which means you can whip it up quickly for dinner, even on those rushed days when you don’t feel like spending too much time cooking.
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Can’t wait to give the recipe a try? Here’s all you need to know about it.
Ingredients For the Recipe
Your basic dal and some herbs and spices are all you’ll need.
- Toor dal (yellow split pigeon peas): ½ cup
- Water: As required
- Oil: 1 tbsp
- Mustard seeds: ½ tsp
- Cumin seeds: ½ tsp
- Curry leaves: 3-4
- Dry red chili: 1-2
- Green chilies (chopped): 1 tbsp
- Onions (chopped): ½ cup
- Tomatoes (chopped): ¼ cup
- Ginger garlic paste: 1 tbsp
- Turmeric powder: ½ tsp
- Red chili powder: 2 tsp
- Coriander powder: 2 tsp
- Cumin powder: 1 tsp
- Salt: 2 tsps or as per taste
- Garam masala: 1 tsp
- Lemon juice: 1 tbsp
- Coriander leaves (chopped): For garnish
How to Make the Dal Fry
Ready with all the ingredients? Here’s how to make the dal fry from scratch.
Soak yellow split pigeon pea lentils in enough water for 15-20 minutes.
Once soaked, pressure cook the lentils until they are completely cooked and turn soft.
While the dal is getting cooked, heat oil in a pan. Add the cumin seeds, mustard seeds, curry leaves, and dry red chilies and saute.
Next, add the chopped green chilies, onions, and tomatoes. Saute for 1-2 minutes.
Add the ginger-garlic paste next and saute.
Add the powdered spices and mix. Let it cook for a minute.
Next, add the cooked lentils and mix well.
Sprinkle garam masala powder on the lentil mixture and mix.
Add a few drops of lemon juice to the lentil mixture and mix well.
Serve hot with steamed rice and sabzi of your choice after garnishing with freshly chopped coriander leaves.
How Do I Store the Leftovers?
Your leftover dal fry can be refrigerated for up to 5 days. Just transfer it to an airtight container and you should be good.
You can also freeze the dal if you want to, especially if you are into meal planning and prepping or like to have a quick meal handy. Remember to use a freezer-safe container or a Ziploc bag.
Can I Make the Dal Fry in Instant Pot?
You definitely can. You can use the saute function on the Instant Pot to saute the spices and get the spice mixture ready, remove them and then cook the lentils in the same pot.
You can also make it in your regular cooking pot, but remember that the lentils will take a longer time to cook, especially if you haven’t soaked them earlier.
Can I Make This with Another Dal?
Yes! You can. In most cases, dal fry is made using split pigeon peas, but if you don’t have it or just want to use another dal, you could do that too. Opt for moong dal (split and dehusked mung beans), masoor dal (orange lentils), or chana dal (yellow split peas) and follow the rest of the recipe as is.
You can also make dal fry using a combination of two or more dals. The only aspect you need to be careful about is the fact that the cooking time for different dals is different, so make sure all the dals are cooked to perfection before you spice them.
Tips & Tricks to Nail the Dal Fry Recipe
Before you go ahead with the recipe, keep these little tips and tricks in mind to make sure you nail the flavors and textures.
- You can also soak the dal in advance to help it cook faster. Soaking overnight is highly recommended, but if you’re making this in a hurry, only a few minutes should do the trick.
- Make sure you cook the dal on medium to low heat, regardless of whether you are pressure cooking it or cooking it in your pot. Cooking the dal on high heat might increase the risk of the dal getting burnt.
- The onions are supposed to lend the dal fry a bit of sweetness. You can totally skip adding them into the recipe if you want to.
- You can adjust the consistency of the dal based on your personal preference by adding in water. If you want the dal to be slightly thick, you can let it simmer for a while until the excess water evaporates.
- Make it a point to use fresh, red tomatoes for the dal. They are what lend the dal the nice tangy flavor.
- To lend the dal a unique smoky flavor, you can also add a pinch or two of dried fenugreek leaves (Kasuri methi).
- Don’t forget to top the dal fry with a generous spoonful of ghee (clarified butter) and chopped coriander right before you serve.
Serving Ideas & Suggestions
The classic Indian dal fry tastes best when served with some steamed Basmati rice. If you’re preparing the dal as a part of a complete Indian meal, you can also team it up with some sides and accompaniments. Here are a few good ideas you can consider.
- The dal and rice can be served with some smoky Baigan bharta and chapatis, completed with some salad or raita on the side.
- You can also team up the dal and rice with some chicken Jalfrezi stir fry or spicy chicken 65. And of course, don’t forget to wash it down with a nice refreshing drink like this sour and tangy tamarind cooler.
- Indian dal always tastes best when served with an Indian vegetable curry like aloo gobi or mushroom masala or aloo matar paneer.
Classic Indian Dal Fry Recipe
Ingredients
- ½ cup Toor Dal (Yellow split Pigeon peas)
- As reqd Water
- 1 tsp Oil
- ½ tsp Mustard seeds
- ½ tsp Cumin seeds
- 3-4 Pcs Curry leaves
- 1-2 pcs Dry red chili
- 1 tsp Green chilies (chopped)
- ½ cup Onions (chopped)
- ¼ cup Tomatoes (chopped)
- 1 tsp Ginger garlic paste
- ½ tsp Turmeric powder
- 2 tsp Red chili powder
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 2 tsp Salt
- 1 tsp Garam masala
- 1 tsp Lemon juice
- For garnish Coriander leaves (chopped)
Instructions
- Soak yellow split pigeon pea lentils in enough water for 15-20 minutes.½ cup Toor Dal, As reqd Water
- Once soaked, pressure cook the lentils until they are completely cooked and turn soft.
- While the dal is getting cooked, heat oil in a pan. Add the cumin seeds, mustard seeds, curry leaves, and dry red chilies and saute.1 tsp Oil, ½ tsp Mustard seeds, ½ tsp Cumin seeds, 3-4 Pcs Curry leaves, 1-2 pcs Dry red chili
- Next, add the chopped green chilies, onions, and tomatoes. Saute for 1-2 minutes.1 tsp Green chilies, ½ cup Onions, ¼ cup Tomatoes
- Add the ginger garlic paste next and saute.1 tsp Ginger garlic paste
- Add the powdered spices and mix. Let it cook for a minute.½ tsp Turmeric powder, 2 tsp Red chili powder, 2 tsp Coriander powder, 1 tsp Cumin powder, 2 tsp Salt
- Next, add the cooked lentils and mix well.
- Sprinkle garam masala powder on the lentil mixture and mix.1 tsp Garam masala
- Add a few drops of lemon juice to the lentil mixture and mix well.1 tsp Lemon juice
- Serve hot with steamed rice and sabzi of your choice after garnishing with freshly chopped coriander leaves.For garnish Coriander leaves
Notes
- You can adjust the consistency of the lentil mixture as per your preference by adding water.
- As for the lemon juice, you can add more if you like your lentils a bit on the acidic side.
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