Dal Fry Recipe (Stovetop & Instant Pot)
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.
Servings 4
Calories 226kcal
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
- a 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
Calories: 226kcal | Carbohydrates: 31g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 91mg | Potassium: 303mg | Fiber: 9g | Sugar: 5g | Vitamin A: 862IU | Vitamin C: 18mg | Calcium: 54mg | Iron: 2mg