Dal Fry Recipe

Dal Fry is a popular Indian lentil dish made with toor dal (yellow split pigeon peas), onion, tomatoes, ginger, garlic, herbs, and spices. It is nutritious, delicious, easy to make, and comfort food! This dal fry recipe pairs perfectly with roti, naan, or jeera rice and is a famous side dish in Indian restaurants as well as a staple in most households.

Dal Fry is a popular Indian lentil dish made with toor dal (yellow split pigeon peas), onion, tomatoes, ginger, garlic, herbs, and spices. It is nutritious, delicious, easy to make, and comfort food! This dal fry recipe pairs perfectly with roti, naan, or jeera rice and is a famous side dish in Indian restaurants as well as a staple in most households.

Today I am sharing an easy and BEST Punjabi Dal Fry recipe using a regular stovetop pot, pressure cooker, and Instant Pot, which gets ready in under 30 minutes and is perfect for busy weekday meals. Serve this dal fry with roti, paratha, or rice or served as a lentil soup.

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What is Dal Fry?

Dal is also called Dhal, Daal, or Dahl basically are dried pulses that can be whole or split. Dal is naturally Vegan and Gluten-free and is an excellent source of plant-based proteins, carbohydrates, fiber, and many essential vitamins and minerals. Dal in Hindi is also a generic term used for a curry made with lentils.

Every region in India has its own delectable dal fry recipe. Some people use a combination of lentils while others stick to only toor dal to make this delicious dal fry. This Dal fry pairs well with Indian Flatbreads, chapati and rice.

Difference between Dal Tadka and Dal Fry?

Both Dal Fry and Dal Tadka are popular Indian dishes made with lentils. They use mostly similar ingredients but the cooking technique differs.

For Dal Tadka, Lentils are cooked with onion, tomato, ginger, and garlic. Then a tadka (tempering) mixture is poured over the cooked lentils to enhance the flavors and aromas.

Dal Fry, on the other hand, Lentils are cooked and then sauteed/fried with onions, tomatoes, ginger, garlic, and a few spices.

Why You’ll Love this Restaurant Style Dal Fry

• Easy to make
• Made with basic pantry essentials
• It tastes like the Restaurant dal.
• Wholesome, healthy, and protein-packed lentil dish.
• Pair well with basmati rice, jeera rice, and roti.
• Vegan, Vegetarian & gluten-free

Dal Fry Recipe Ingredients:

1. Dal: Here I used 4 different types of Daal. I used Toor daal, Moong daal, Masoor dal and Chana dal. You can use only toor dal too.
2. Oil (Or Ghee): I used oil in the recipe. But dal fry tastes best with ghee tadka (tempering). Skip Ghee if you are a vegan. You can also use a combination of oil and ghee for this dal fry recipe.
3. Cumin Seeds: They are a must in any Indian dal tempering, so do not skip them.
4. Mustard Seeds: I added mustard seeds. you can skip too.
5. Curry Leaves: I like to use curry leaves in my dal fry it enhance the taste of Dal.
6. Onion: I used red onions. You can skip onion for no onion recipe variation.
7. Ginger and garlic: I have minced fresh ginger and garlic for this recipe. You can also use store-bought ginger garlic paste. You can skip garlic for no garlic recipe variation.
8. Green chilies: I have used 2 Thai green chilies. However, you can skip reducing the heat.
9. Tomato: I have used fresh ripened Roma tomatoes. You can also use canned diced tomatoes. For a variation, you can skip tomato and use extra lemon juice at the end for tanginess.
10. Spices: I have used turmeric powder, red chili powder, Garam masala, Asafetida, Coriander powder. You can always adjust spices according to your taste and spice level.
11. Kasuri Methi (Dried Fenugreek Leaves): Optional. I recommend adding it to get a restaurant-style dal fry flavor.
12. Water: lentil to water ratio – For 1 cup of dal, 3 cups of water is added.
13. Lime Juice: Use freshly squeezed lime/lemon juice.
14. Coriander leaves: I have used coriander leaves for garnish.

How to Make Indian Dal Fry

Cook the Dal (Lentils)

Rinse the dal 2-3 times until the water runs clear.

Pressure cook 1 cup of rinsed Mix dal with 3 cups of water with adding some turmeric and minced garlic in the Instant Pot or traditional stovetop pressure cooker.

Stovetop Pressure Cooker: Pressure cook on high heat for 2-3 whistles and wait for natural pressure release.

Instant Pot: Pressure cook on Manual (High Pressure) for 8 minutes with natural pressure release.

When the pressure comes down, open the lid. Using a wire whisk (or immersion blender), mash the dal until you get a smooth texture. Keep it aside.

Prepare the Onion Tomato Masala

Heat 2 tablespoons oil (or ghee) in a kadai (or dutch oven), add cumin seeds, mustard seeds and let them splutter.

Next, add dried red chili, and asafoetida (hing). Saute for a few seconds.

Then stir in the onions, and salt and mix well. Saute for 3-4 minutes or until onions turn light brown.

Add minced ginger garlic, green chilies and saute till the raw smell of the ginger-garlic goes away

hen add 1 cup of finely chopped (or pureed) tomatoes. Cook for 2-3 minutes until the tomatoes are soft and mushy.

Add spices like red chili powder, turmeric powder, and coriander powder. Mix well. Cook the masala until the oil oozes out from the sides.

Make the Dal Fry

Then add the cooked and mashed toor dal and mix until well combined.

Add ½ to 1 cup of water to adjust the consistency of the dal as per your preference.

Simmer the dal for 2-3 minutes on medium-low flame.

Crush some kasuri methi between your palms and add to the dal along with garam masala. Mix well. Taste and adjust more salt if required.

Finally, add lime/lemon juice and chopped coriander leaves. Mix well. Turn off the heat.

Serve this Indian Dal fry hot with basmati rice, pickle, papad or roti, naan.

Instant Pot Dal Fry

• Rinse the dal 2-3 times until the water runs clear.
• Press SAUTE mode on Instant Pot. Heat 2 tablespoons oil (or ghee) add cumin seeds, and let them splutter.
• Next, add dried red chili, and asafoetida (hing). Saute for a few seconds.
• Then stir in the onions, and salt and mix well. Saute for 3-4 minutes or until onions turn light brown.
• Add minced ginger garlic, and green chilies. Saute till the raw smell of the ginger-garlic goes away.
• Then add 1 cup of finely chopped (or pureed) tomatoes. Cook for 2-3 minutes until the tomatoes are soft and mushy.
• Add spices like red chili powder, turmeric powder, and coriander powder. Mix well. Cook the masala until the oil oozes out from the side of the masala.
• Then add 1 cup of rinsed dal, and 3 cups of water and give a stir. No need to soak the dal for this recipe.
• Close the lid securely, and turn the vent to “SEALING“. Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 8 minutes.
• When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
• You can adjust the consistency of the dal at this point. If it’s too thick, turn on SAUTE mode, add ½ to 1 cup of water and simmer for 2 minutes.
• Then crush some Kasuri methi between your palms and add to the dal along with garam masala. Mix well. Taste and adjust more salt if required.
• Finally, add lime/lemon juice and chopped coriander leaves. Mix well. Turn off the heat.
• Serve Instant pot Dal fry hot with basmati rice, pickle, papad or roti, or naan.

Storage Suggestions

• Refrigerate: Store the leftover dal fry in an airtight container in the fridge for up to 2-3 days.
• Freeze: You can store the dal fry in a freezer-safe airtight container for up to three months in the freezer.
• Reheat: Reheat the toor dal fry on the stovetop or in the microwave oven. The dal will thicken on standing, so thin it out with little water and reheat. If frozen, Defrost for a few hours on the kitchen top before reheating

Frequently Asked Questions

Is Dal Fry healthy? 

Yes, the dal fry is healthy. Toor dal is rich in plant-based protein, carbohydrates, and dietary fiber, and other essential nutrients. Making it great for vegetarians.

Which Dal is Dal Fry made of?

Toor dal (yellow split pigeon peas) is used to make this popular dal fry recipe. You can use any one type of lentil or a combination of lentils. Commonly used lentils to make dal fry are moong dal (yellow moong), chana dal, and masoor dal (red lentils)

Can I make dal dry without onion and garlic?

Yes, just skip onions and garlic and follow the same recipe to make jain friendly dal fry. The taste will slightly change