Daal Fry

Special Daal fried with Mustard Oil / Jeera

Daal Fry

Dal Fry is usually prepared with arhar dal also known as Tur, Toovar or Yellow Lentils or Pigeon Pea Lentils. You can also use masoor dal or moong dal to make this recipe. Both dal fry and dal tadka are two popular dal dishes served in indian restaurants. Dal Fry is not thin and usually has a medium to thick consistency. You can adjust the amount of water you want when you prepare it.
These two dal recipes are also famous in the road side dhabas (roadside eateries) of India. But the dals served in the dhaba have a different taste.We have posted a Dal recipe which is made in the dhaba style. We tried it first time and the results were too good. It almost tasted like the dhaba dal. There are many ways of making dals and we will keep on posting the different ways of making them.

Preperation Steps

Cooking Lentils for making Dal Fry
Take ½ cup tuvar dal (arhar dal or pigeon pea lentils) OR half-half of tuvar dal and masoor dal (pink or orange lentils).
Rinse the lentils in water for a couple of times.
Then add the lentils in a pressure cooker. also add a pinch of turmeric powder (haldi) and 1.5 cups water.
Pressure cook the lentils for 8-9 whistles on a medium flame till they are cooked completely.
Once the dal is cooked, then mash the dal lightly with a wired whisk or with a spoon and keep aside.

Making Dal Fry
In another pan heat oil or ghee or unsalted butter. add the mustard and let them splutter.
When you hear the spluttering sound of the mustard seeds, add the cumin and fry them.
Add the onions and fry till they become transparent or light brown.
Now add the ginger-garlic paste and fry for some seconds till their raw aroma disappears.
Add the green chilies, red chilies, curry leaves and stir.
Add all the spice powders - turmeric powder, red chili powder, asafoetida powder and fry for some seconds.
Add the tomatoes and cook till they soften and you see oil releasing from the sides.
Now add the mashed dal. stir well. add water + salt.
Stir and simmer the dal for 4-5 minutes more or till you get a smooth and slightly thick consistency.
Dal fry is not thin and is usually has a medium to thick consistency. So you can adjust the amount of water you want.
Keep the dal medium consistency if you prefer. making it thin will spoil the taste.
Lastly crush the kasuri methi on the palms of your hands and add them to the dal along with garam masala powder.
Simmer for a minute.
Switch Off the fire and add chopped coriander leaves. add lemon juice if you want, at this stage and stir well.
Now you can garnish the dal fry with some more coriander leaves while serving.
While serving top the dal fry with some ghee or butter if required.
Serve Dal Fry hot with steamed basmati rice, biryani rice, jeera rice or saffron pulao.
Daal Fry also goes well with rotis or naan.


For pressure cooking the Daal
½ Cup Tuvar Daal (Arhar Daal, Pigeon pea lentils) or half-half of tuvar Daal and masoor Daal
1.5 Cups water for pressure cooking the Daal

Other ingredients for Daal Fry
1 Medium finely chopped Onion
1 Medium finaly chopped Tomato
2 Green chilies, slit or chopped
3 Dry Red Chilies Whole deseeded
10 to 12 Curry Leaves (Kadi Patta)
½ inch Ginger (Adrak) Crushed
3 to 4 Garlic (Lahsun) Crushed
½ to ¾ teaspoon Black Mustard Seeds
1 teaspoon Cumin Seeds (Jeera)
1 to 2 pinches Asafoetida Powder (Hing)
½ teaspoon Turmeric Powder (haldi)
½ teaspoon Red Chili Powder (Lal Mirch)
1 teaspoon Kasuri Methi (Fenugreek)
¼ to ½ teaspoon Garam Masala Powder
2 to 3 tbsp Anupam Gold Mustard Oil
½ to 1 teaspoon Lemon Juice, optional
Chopped Coriander Leaves for garnish
1 to 2 cups Water or add as required
Salt as required