Dal Fry Recipe
If there’s one dish that beautifully represents the comfort of Indian home cooking, it’s Dal Fry. Rich, hearty, and flavored with aromatic spices, Dal Fry is a North Indian lentil preparation that’s beloved across the country. It’s typically made with toor dal (split pigeon peas), but moong dal or masoor dal can be used too.
What is Dal Fry?
Is a simple yet flavorful lentil dish where cooked dal is tempered with a generous tadka (tempering) of spices, onions, tomatoes, garlic, and ghee or oil. The word “fry” refers to the frying of spices that infuse the dish with its signature depth of flavor. Unlike plain dal, which is more subtle, Dal Fry is bold, spiced, and a little indulgent—perfect for weekend meals or when entertaining guests.
Ingredients
For cooking the dal:
- 1 cup toor dal (split pigeon peas)
- 3 cups water
- ½ tsp turmeric powder
- Salt to taste
For the tempering:
- 2 tbsp ghee or oil
- 1 tsp cumin seeds
- 1 small onion, finely chopped
- 1 green chili, slit
- 1-inch piece of ginger, grated
- 4–5 garlic cloves, minced
- 1 large tomato, finely chopped
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- 1 tsp coriander powder
- A pinch of asafoetida (hing)
- Fresh coriander leaves for garnish
- Juice of ½ lemon (optional)
Instructions
1. Cook the Dal
- Wash toor dal thoroughly and pressure cook it with 3 cups of water, turmeric, and a little salt for about 3–4 whistles or until soft and mushy.
- Mash the dal slightly with a ladle and keep it aside.
2. Prepare the Tempering
- Heat ghee or oil in a pan. Add cumin seeds and let them sizzle.
- Add hing, green chili, ginger, and garlic. Sauté until aromatic.
- Add chopped onions and cook until they turn golden brown.
- Stir in the chopped tomatoes and cook until soft and oil starts to separate.
- Add turmeric, red chili powder, and coriander powder. Mix well and cook for a minute.
3. Combine and Simmer
- Pour the cooked dal into the tempering. Add water if needed to adjust the consistency.
- Let it simmer for 5–10 minutes on low heat, allowing the flavors to meld.
4. Garnish and Serve
- Garnish with fresh coriander leaves and a squeeze of lemon juice, if desired.
- Serve hot with steamed basmati rice, jeera rice, or any Indian bread like roti or naan.
Tips for the Perfect Dal Fry
- Use ghee for authentic flavor: While oil works fine, ghee adds a rich and traditional taste.
- Add kasuri methi: For extra flavor, crush some dried fenugreek leaves and stir them in toward the end.
- Consistency matters: Dal Fry should be thick yet pourable—adjust water as needed.
- Smoky twist: Try the dhungar method (smoking with a coal piece and ghee) for a restaurant-style smoky flavor.
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