What is Dal Fry?
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 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 rice. Next time you have some dal fry, consider making these delicious Dal parathas using 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.
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 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. 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. Green chilies: I have used 2 Thai green chilies. However, you can skip reducing the heat. Tomato: I like to use fresh and ripened Roma tomatoes. You can also use canned diced tomatoes. For a variation, skip the tomato and add extra lemon juice at the end for tanginess. Spices: I used cumin seeds, 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 used fresh coriander leaves for garnish.
How to Make Restaurant Style Dal Fry
Step by step recipe to make Dal Fry:
Step 1: 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.
Step 2: Prepare the Onion Tomato Masala
Heat 2 tablespoons oil (or ghee) in a kadai (or dutch oven), then add cumin seeds, and allow them to splutter. Next, add dried red chili, and asafoetida (hing). Saute for a few seconds. Next, add the onions and salt and mix well. Sauté for 3-4 minutes or until the 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.
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 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.
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 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
Aloo Methi Aloo Gobi Cabbage Potatoes Curry Carrot Beans Stir Fry Zucchini Stir Fry
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.
If you like this recipe, you might like more Instant Pot Lentil Recipes
Yellow Moong Dal Tadka Spinach Dal / Palak Dal Whole green Moong Dal Spinach Dal / Palak Dal Raw Mango Dal Methi Dal Butternut Squash Dal
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