Dal Fry is a comforting, protein-rich Indian dish made with toor dal cooked to perfection and tempered with ghee, cumin seeds, bay leaf, and spices like garam masala, red chili, and turmeric. The masala, made with onions, tomatoes, and ginger-garlic paste, adds a rich flavor. Kasuri methi and lemon juice give it a restaurant-style touch. The cooked dal is simmered to a medium-thick consistency for a creamy texture. Garnished with fresh coriander and a dollop of ghee, Dal Fry pairs beautifully with steamed rice, jeera rice, or roti. It’s an easy, flavorful dish perfect for any meal.
Ingredients:
For the Dal:
- 1 cup toor dal (split pigeon peas) or a mix of moong dal and toor dal
- 3 cups water
- 1/4 teaspoon turmeric powder
- Salt to taste
For the Tempering:
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds (jeera)
- 1 bay leaf
- 1-inch cinnamon stick
- 1-2 dried red chilies
- 1/4 teaspoon asafoetida (hing)
Vegetables and Aromatics:
- 1 large onion, finely chopped
- 1 large tomato, finely chopped
- 1-2 green chilies, slit lengthwise
- 1 tablespoon ginger-garlic paste
- A handful of fresh coriander leaves, finely chopped
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 1 teaspoon lemon juice
Optional Garnish:
- Extra ghee for serving
- Fresh coriander leaves
Step By Step Recipe:
Step 1: Cook the Dal
- Rinse 1 cup of toor dal under water until the water runs clear. Soak the dal for 15-20 minutes for faster cooking.
- In a pressure cooker or a pot, add the soaked dal, 3 cups of water, 1/4 teaspoon turmeric powder, and a pinch of salt.
- Cook for 3-4 whistles in a pressure cooker on medium heat. If cooking in a pot, cover and simmer until the dal is soft and mushy, stirring occasionally.
- Once done, mash the dal lightly with the back of a spoon or whisk for a creamy texture. Keep it aside.
Step 2: Prepare the Tempering
- Heat 2 tablespoons ghee in a heavy-bottomed pan or kadhai over medium heat. Ghee adds a rich flavor, but you can use oil for a vegan version.
- Add 1 teaspoon cumin seeds and let them splutter.
- Add 1 bay leaf, 1 cinnamon stick, and 1-2 dried red chilies. Sauté for a few seconds.
- Sprinkle 1/4 teaspoon asafoetida (hing) for an earthy flavor.
Step 3: Saute the Aromatics and Vegetables
- Add 1 large finely chopped onion and sauté until it turns golden brown. Stir occasionally for even cooking.
- Add 1 tablespoon ginger-garlic paste and sauté until the raw smell disappears. This takes about 1-2 minutes.
- Now add 1 large chopped tomato and 1-2 slit green chilies. Cook until the tomatoes turn soft and mushy.
- Sprinkle 1 teaspoon red chili powder, 1 teaspoon coriander powder, and a pinch of salt to balance the flavors. Mix well and cook until the oil starts to separate from the masala.
Step 4: Combine Cooked Dal with the Masala
- Pour the cooked dal into the pan with the prepared masala. Mix thoroughly to combine the flavors.
- Adjust the consistency of the dal by adding water as needed. Dal Fry typically has a medium-thick consistency, not too watery or dry.
- Simmer the dal on low-medium heat for 5-7 minutes, stirring occasionally to avoid burning.
Step 5: Add Final Touches
- Crush 1 teaspoon of kasuri methi between your palms and add it to the dal for an extra layer of aroma.
- Sprinkle 1/2 teaspoon garam masala and stir well. Simmer for another minute.
- Turn off the heat and finish with 1 teaspoon of lemon juice to brighten the flavors.
Step 6: Garnish and Serve
- Garnish the dal fry with fresh chopped coriander leaves and a dollop of ghee on top for extra richness.
- Serve hot with steamed basmati rice, jeera rice, naan, or phulka for a wholesome meal.
Pro Tips for Perfect Dal Fry:
- Lentil Choice: Toor dal is commonly used, but you can mix moong dal or masoor dal for a unique taste.
- Consistency: Adjust the water as needed. Keep it thick for chapati or roti, or slightly runnier for rice.
- Tempering: Always use fresh ghee or oil for tempering to enhance the flavors.
- Garnishing: Kasuri methi and ghee add the final restaurant-style touch to your dal fry.
- Spice Control: Adjust green chilies and red chili powder based on your spice preference.
