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. It is vegan and gluten-free!
Dal Fry is a popular lentil recipe made from cooked and mashed dal, which is then sautéed in an onion tomato masala and spices in oil (or homemade ghee) and further simmered. Typically, the saute process in India is called fry, and hence the name Dal fry, although no real frying or deep frying is involved.
Dal fry is well-known as the staple food in India. It is a 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 Punjabi Dal fry pairs well with Indian flatbreads like rotis, parathas, and steamed basmati rice.
Next time you have some dal fry, consider making these delicious dal parathas using the leftover dal.
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Difference between Dal Fry and Dal Tadka?
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 Fry, Lentils are cooked and then sauteed/fried with onions, tomatoes, ginger, garlic, and a few spices.
For dal tadka, on the other hand, 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.
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), or use a combination of toor, masoor, and moong dal.
- Oil (or Ghee): I used oil. 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.
- Onion: I used red onions. You can skip onion for a 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. For a no-garlic recipe variation, skip garlic.
- Tomato: I like to use fresh and ripened Roma tomatoes. You can also use canned diced tomatoes.
- Spices: I used cumin seeds, turmeric powder, red chili powder, coriander powder, garam masala, and asafoetida (hing).
- 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 are added.
How to Make Restaurant-Style Dal Fry
Step 1: Cook the Dal (Lentils)
Rinse toor 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.
Step 2: Prepare the Onion Tomato Masala
Heat 2 tablespoons oil (or ghee) in a kadai (or dutch oven), then add 1 teaspoon cumin seeds, and allow them to splutter.
Next, add 1 dried red chili, and 1 pinch asafoetida (hing). Saute for a few seconds.
Next, add 1 large onion (finely chopped), and salt and mix well. Sauté for 3-4 minutes or until the onions turn light brown.
Add 1 tablespoon minced ginger garlic, 1-2 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 ½ teaspoon red chili powder, ½ teaspoon turmeric powder, and 1 teaspoon coriander powder. Mix well. Cook the masala until the oil oozes out from the sides.
Step 3: 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 1 teaspoon kasuri methi between your palms and add to the dal along with ½ teaspoon garam masala. Mix well. Taste and adjust more salt if required.
Finally, add 1 tablespoon lime juice and 2 tablespoons of chopped coriander leaves. Mix well. Turn off the heat.
Serve this Indian Dal fry hot with basmati rice, pickle, papad or roti, naan.
How to Make Dal Fry in Instant Pot?
- 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. Dal fry is ready.
Serving Suggestions
Serve Restaurant-style Dal fry with basmati rice, jeera rice, brown basmati rice, or quinoa, along 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
Storage Suggestions
- Refrigerate: Store the leftovers 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 a 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 minutes, 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 a 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.
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
Yes, it is healthy. Toor dal is rich in plant-based protein, carbohydrates, dietary fiber, and other essential nutrients. Making it great for vegetarians.
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).
If you like this recipe, you might like more Instant Pot Indian Lentil Recipes
Dal Fry Recipe (Stovetop & Instant Pot)
Ingredients
- 1 cup toor dal (split pigeon peas) (or ¾ cup of toor dal and ¼ cup of moong or masoor dal)
- 3 cups water for cooking
- salt optional
For Dal Fry Tempering
- 2 tablespoons oil (or ghee)
- 1 teaspoon cumin seeds
- 1 dried red chili optional
- 1 pinch asafoetida (hing)
- 1 large onion finely chopped, (about 1 cup)
- 1 tablespoon ginger garlic minced
- 1-2 green chili finely chopped
- 2 large tomatoes finely chopped, (about 1 cup)
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder adjust to taste
- 1 teaspoon coriander powder
- salt to taste
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- ½ teaspoon garam masala (adjust to taste)
- ½-1 cup water (to adjust the dal consistency)
- 1 tablespoon lime juice
- 2 tablespoons coriander leaves
Instructions
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 side of the masala.
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 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, or till 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.
- 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 Dal fry hot with basmati rice, pickle, papad or roti, or naan.
Notes
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.
Nutrition
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Alex
I’ve been using this as a base recipe and bumping up the spices, adding curry leaves, tamarind, peanut butter, sweet potato. And then blending it at the end. Fantastic.
Cassandra
Hello, can you add instructions for stove top without a pressure cooker? Thanks!