Dal Fry Recipe (Restaurant Style Dal)

Dal Fry is a simple, comforting, Indian lentil recipe made with toor dal (yellow split pigeon peas), onion, tomatoes, ginger, garlic, and a few spices. It is a popular side dish in Indian Restaurants and a staple in most households. Vegan, Gluten-free!

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.

Jump to:

• What is Dal Fry?
• Difference between Dal Tadka and Dal Fry?
• Why You'll Love this Restaurant Style Dal Fry
• Indian Dal Fry Recipe Ingredients
• How to Make Indian Dal Fry
• Instant Pot Dal Fry
• Serving Suggestions
• Storage Suggestions
• Tips to Make the Best Dal Fry
• Variations
• Frequently Asked Questions
• More Instant Pot Lentil Recipes
• Dal Fry Recipe (Stovetop & Instant Pot)

What is Dal Fry?

Dal 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.

Dal Fry is a popular lentil recipe made from cooked and mashed dal (lentils), which is then sautéed in an onion tomato masala and spices in oil (or ghee) and further simmered. Typically the saute process in India is called fry and hence the name Dal fry although there is no real frying or deep frying involved

Dal is well-known as the staple food of India and is total comfort and nutritious food. It is one of the most popular dal recipes served in Indian Restaurants and Dhabas.

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 like rotis, parathas, and rice.

Today I have used only toor dal for this dal fry recipe. You can follow the same recipe with Red lentils (also known as Masoor Dal) as well. Next time, try these yummy Dal parathas from the leftover dal.

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

Indian Dal Fry Recipe Ingredients

• Dal: I used toor dal (yellow split pigeon peas). You can also substitute toor dal, with yellow lentils (moong dal) or red lentils (masoor dal). You can also use a combination of toor, masoor, and moong dal.
• 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.
• Cumin seeds (jeera): They are a must in any Indian dal tempering, so do not skip them.
• Onion: I used red onions. You can skip onion for no onion recipe variation.
• 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.
• Green chilies: I have used 2 Thai green chilies. However, you can skip reducing the heat.
• 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.
• Spices: I have used turmeric powder, red chili powder, coriander powder, garam masala, and asafoetida (hing). You can increase or decrease the spices according to your choice.
• Kasuri Methi (Dried Fenugreek Leaves): Optional. I recommend adding it to get a restaurant-style dal fry flavor.
• Water: lentil to water ratio - For 1 cup of dal, 3 cups of water is added.
• Lime Juice: Use freshly squeezed lime/lemon juice.
• 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 toor dal with 3 cups of water 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, 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.

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 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.

Serving Suggestions

Serve Restaurant-style Dal fry with basmati rice, jeera rice, brown rice, or quinoa with kachumber salad or Indian onion salad and pickle on the side.

You can also pair it with Indian flat bread like roti, naan, or paratha, along with some vegetable side dishes like

• Aloo Methi
• Bombay Potatoes
• Aloo Gobi
• Cabbage Potatoes Curry
• Carrot Beans Stir Fry 
• Zucchini Stir Fry

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.

Tips to Make the Best Dal Fry

• Type of Dal (Lentils): Dal fry is typically made from toor dal/arhar dal (split pigeon peas). You can replace toor dal, with moong dal (yellow lentils) or masoor dal (red lentils) or use a combination of toor, moong, and masoor dal.
• Soaking Lentils: You don't need to soak the dal for this recipe. To speed up the process, you can soak the toor dal in water for 30 mins, and Pressure Cook on High just for 6 minutes.
• Dal Consistency: The preferred consistency of Dal fry should be medium thick. If it's too thick, add little water to adjust the consistency. If your dal is watery, you can turn on the saute mode and boil for another 2-3 minutes in the end.
• Spices: Increase or decrease the spices according to your preference.

Variations

• No Onion, No Garlic: For a variation, you can also make this dal by skipping onion, and garlic.
• Using Bhuna Masala: You can use ½-3/4 cup of Bhuna Masala (Onion Tomato Masala) in place of the onion, tomato, ginger, and garlic, in this recipe. Heat the oil, and add cumin, dry red chili, and asafoetida. Let cumin seeds splutter. Then add the Bhuna Masala and saute for about a minute. Then add the ground spices and follow the same recipe.
• Vegan: Skip ghee and use any cooking oil of your choice.
• Gluten-free: skip asafoetida (hing) or use gluten-free asafoetida to make gluten-free dal fry.

Frequently Asked Questions

More Instant Pot Lentil Recipes

• Toor Dal Tadka - Dal prepared with toor dal (split pigeon lentils), and assorted spices.
• Yellow Moong Dal Tadka - Dal prepared with split yellow moong lentils, and assorted spices.
• Chana Dal Fry - Dal prepared with split chickpeas lentils, and assorted spices.
• Masoor Dal - Dal prepared red lentils.
• Spinach Dal / Palak Dal – Dhal cooked with spinach leaves.
• Whole green Moong Dal – Dal cooked with whole mung beans
• Panchmel Dal – Dal prepared with five varieties of lentils
• Spinach Dal / Palak Dal – Dhal cooked with spinach leaves
• Raw Mango Dal - Dal cooked with Raw Mango

If you’ve tried this easy Indian Restaurant style dal fry recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!