Dal Fry Recipe (Video + Step by Step Photos) (2024)

Dal Fry is a delicious and popular Indian lentil recipe that is made with tuvar dal (pigeon pea lentils), onions, tomatoes and spices. Relish this flavorful, mildly-spiced, creamy lentil dish with roti, naan or your favorite steamed rice. I share 3 ways of making dal fry recipe – stovetop pressure cooker method with stepwise photos, while the pan and Instant pot method with detailed instructions.

What is Dal Fry

In Hindi language, ‘dal’ or ‘dahl’ is the generic term for lentils as well as the recipes made from lentils. Dal or lentils are a staple in Indian cuisine and make for an excellent plant-based source of protein.

Dal Fry is a dish that is made in various ways in many Indian homes with tuvar dal or pigeon pea lentils.

If you are new to Indian cuisine, you may think that the words ‘dal fry’ indicate that some ingredients are being fried or the lentils are fried. Let me assure you that we don’t fry anything in a dal fry.

Here is how we make it. First, the lentils are cooked until soft and mushy. Note that we do not cook al dente lentils.

The soft-cooked lentils or dal is then mixed with a sautéed mixture of spices, onions, tomatoes and herbs. Then simmered for a few minutes.

In the Indian terminology, we often use the word ‘fry’ for ‘sautéed’ and hence the term dal fry. Though technically speaking nothing is deep fried or shallow fried.

About This Restaurant Style Dal Recipe

My dal fry recipe offers you a lot of restaurant-like flavors and you will love it to relish with some phulka or rice or paratha or even with tandoori roti.

It is usually prepared with arhar dal, also known as toor, toovar (yellow lentils) or pigeon pea lentils.

I like to use an equal mix of masoor dal (pink or orange lentils) and tuvar dal (pigeon pea lentils), but this recipe is easily adaptable with any lentils you have in your pantry. But I highly recommend to use lentils which are in their shelf life.

The apt and fitting inclusions of the various ingredients that go into making of this dal fry recipe give it a restaurant style flavor.

To add more, you can smoke the dal fry with charcoal. I have mentioned in detail about this smoking technique in my Dal Tadka Recipe which you can have a look at.

I usually cook the lentils in a stove-top pressure cooker, but you can cook them in a pan or in an Instant Pot if you do not have a pressure cooker on hand. Details are given below.

Ingredients You Need

I use ingredients that are easily available in an Indian kitchen. If you do not have these ingredients, then buy them online or from an Asian or Indian grocery store.

• Veggies: You will need an onion and tomato, both finely chopped for this dal fry recipe.
• Green Chilies: Not as hot as jalapeños but just the right level of spice for the dish.
• Curry Leaves: The subtle flavor of curry leaves are essential in this recipe. But if you don’t have it, then might well as skip it – though some flavor profile will be amiss.
• Asafoetida Powder (hing): If using a strong asafoetida, then just one pinch is enough. I would definitely recommend adding a small amount at a time and seasoning to taste. And if you do not have asafoetida, then simply skip it.
• Coriander leaves (cilantro): This simple herb brings a much needed hint of freshness to the dal fry.
• Kasuri Methi (dry fenugreek leaves): Brings restaurant style flavors to the dal and gives a nutty aroma. Skip if you do not have it.
• Additional Seasonings: You will also need several Indian pantry staples, including ginger, black mustard seeds, cumin seeds, turmeric powder, red chili powder, Garam Masala powder, oil, lemon juice, and salt.

Step-by-Step Guide

How to Make Dal Fry Recipe

Cook Dal

1. Rinse your lentils in water for 3 to 4 times. I would recommend using ½ cup tuvar dal (arhar dal or pigeon pea lentils) or ¼ cup each of tuvar dal and masoor dal (pink or orange lentils).

2. After rinsing, pour the lentils into a 2-liter pressure cooker and toss in a pinch of turmeric powder and 1.5 cups of water.

3. Pressure cook the lentils for 9 to 10 minutes on medium heat, or until they are thoroughly cooked and completely soft. Once lentils are cooked, mash them with a spoon or wired whisk, then set aside.

Tip: You can see the consistency of the cooked lentils in the photo below. It is important to note that there should be no separate grains visible.

Sauté Onions, Tomatoes, Spices

4. Heat 2 to 3 tablespoons of oil, ghee or unsalted butter in a pan or skillet. Once hot, add ½ or ¾ teaspoon of black mustard seeds.

5. When you hear the mustard seeds start crackling, add 1 teaspoon of cumin seeds and fry them with the mustard seeds for several seconds or until they change color. You should hear the same crackle for the cumin seeds!

6. With the mustard and cumin seeds still in the pan, add ⅓cup of chopped onions.

7. Sauté the seeds and onion mixture until the onions become translucent or lightly browned.

8. When the onions have lightly browned, add in 1 to 1.5 teaspoons ginger-garlic paste and stir to combine. Sauté the mixture for a few seconds or until the raw aroma of the ginger-garlic goes away on a low heat.

Tip: Make your own paste by combining 1 inch ginger with 3 to 4 medium-sized garlic cloves, crushed to a paste in a mortar-pestle.

9. Finally, add in 10 to 12 curry leaves, 2 to 3 dry red chilies, and 1 to 2 green chilies. Stir to combine with the ginger-garlic paste mixture.

TIP: You can skip the curry leaves if you don’t have them! I always like to add curry leaves, as they add such a nice flavor to the dish.

10.Mix well on a low heat, stirring to combine the flavors.

11. Add all the spice powders and mix again!

• ½ teaspoon turmeric powder (ground turmeric)
• ½ teaspoon red chili powder or cayenne or smoked paprika (For a light smoky flavor)
• 1 to 2 pinches of asafoetida, or hing (Skip if you do not have it.)

12. After mixing thoroughly, add about ⅓ to ½ cup of finely chopped tomatoes.

13. Stir together one more time and continue to sauté until the tomatoes become soft and pulpy.

The oil should also start to leave the masala mixture, which is an indication that the onion-tomato base mixture is fully cooked.

Make Dal Fry

14. Add your mashed lentils to sautéed onion-tomato masala mixture in the pan or skillet.

15. Combine and mix everything evenly with the rest of the masala mixture.

16. Pour 1 to 1.5 cups of water. You can adjust the consistency of dal fry by adding more or less water as per your taste preferences.

17. Mix and stir thoroughly to get a smooth and even consistency.

18. Season with salt as per taste. Stir and mix again.

Simmer Dal Further

19. Simmer for 5 to 6 minutes on low to medium heat. Stir occasionally, so that the lentils do not stick to the bottom of the pan.

20. Add 1 teaspoon of crushed kasoori methi (dried fenugreek leaves) and sprinkle ¼ to ½ teaspoon of garam masala powder.

Tip 1: You can substitute kasoori methi with a pinch of fenugreek seeds powder. If you don’t have either, then just skip this step.

Tip 2: If you are using homemade or a strong garam masala, then add ¼ teaspoon.

21. Stir and simmer for 1 minute.

22. Switch off the heat and add 2 tablespoons of chopped coriander leaves. You can also add ½ to 1 teaspoon lemon juice at this step for a little added freshness and tang.

23. Stir just one last time.

Serve dal fry hot or warm with paratha, roti, jeera rice or plain steamed basmati rice accompanied with onion-tomato raita, papad, lime/lemon slices or mango pickle or onion salad or kachumber.

You can also garnish with some more coriander leaves before serving.

For the best taste and flavor consume it as soon as it is prepared. On reheating you will need to add a bit of water.

What to Serve with Dal Fry

• Roti is a round flatbread popular in India, and a staple bread that is served with lentils or curries. Soft roti tastes great with piping hot dal.
• Naan, a leavened flatbread made in some countries in Asia, is not as much of an Indian household staple as roti, but it is still a deliciously soft and slightly chewy side option.
• Steamed rice always goes great with dal fry recipes, and you can make it in the pressure cooker to save cook time.
• Jeera Rice, which is a simple yet delish cumin flavored rice is a fabulous option to serve with dal fry.

Method 2 – Instant Pot Dal Fry

In the Instant Pot, you simply need to cook everything together. Though the taste of dal fry made in the Instant Pot is different from the one made on the stove-top. Follow the steps below to make instant pot dal fry.

Sautéing in the IP

1. Frying spices: Press the sauté button of your IP. Let the display show hot. Add ghee or oil in the steel insert. Add the mustard seeds to the hot oil or melted ghee and let them crackle first. Then add the cumin seeds and let them splutter.
2. Sautéing aromatics: Next add in the chopped onions and sauté until they soften. Add ginger-garlic paste and sauté for a few seconds. Stir in the curry leaves, dry red chillies and green red chillies. Again sauté for a few seconds.
3. Cooking tomatoes and spices: Add chopped tomatoes and sauté them until they soften. Mix in the turmeric powder, red chilli powder and asafoetida.

Pressure Cooking in IP

1. Adding lentils: Add the rinsed lentils and 1.5 cups of water. Deglaze removing any ingredient bits stuck to the bottom of the steel insert. Season with salt as needed.
2. Pressure cooking: Secure the lid of your IP and position the steam release handle to sealing. Press the pressure cook button setting the time to 15 minutes on high pressure. It may take 10 to 15 minutes for the lentils to cook depending on their age and quality. For a dal fry, the lentils have to be softened nicely.
3. Waiting: When you hear the beep after the pressure cooking is done wait for 10 minutes and then do a quick pressure release.

Simmering Further

1. Dal consistency: Lightly mash the cooked dal. If you find that the dal has become thick, add some hot water to thin and lighten it up. If the dal is thin for your liking, press the sauté button and simmer for a few minutes.
2. Final touches: Lastly add the kasuri methi, garam masala powder and coriander leaves. Mix and switch off your IP. Serve hot or warm.

Method 3 – Cooking Lentils in a Pan

1. First, rinse and soak the lentils for thirty minutes to an hour. Soaking helps the lentils to cook faster. Later drain all the water with a sieve or colander.
2. In a pan take the soaked lentils and 2 to 2.5 cups water. Add 1 teaspoon of oil. Cover and cook the lentils on medium-low to medium heat. If the water froths too much, then remove the lid and cook. It may take 30 to 45 minutes for the lentils to soften and become mushy. Keep a check and if needed, add some more water.
3. Then follow the recipe instructions as detailed in the step-by-step guide above to make dal fry with your cooked lentils.

Dal Tadka vs Dal Fry

A popular lentil dish often served in Indian restaurants, Dal Fry should not be confused with the classic dal tadka.

Both these lentil recipes are made with different cooking techniques. While the ingredients are more or less the same, the unique cooking methods implied, makes a difference to the final flavors and taste.

1. In a dal tadka, the tuvar dal is cooked with aromatics like onions, garlic or ginger, turmeric and tomatoes. After being lightly mashed, a tadka or tempering mixture (fried in ghee or oil) of spices, herbs and seasonings are added to the dal – then mixed and served.
2. For a dal fry, the tuvar dal is simply cooked plain or with the addition of turmeric or asafoetida – which is then mixed with a sautéed onion-tomato base and further simmered.

Both of these recipes are famous in the Dhabas (highways and roadside eateries)in India, though the Dhaba Dal served in the Dhabas has a different taste than this recipe.

Expert Tips for Best Dal Fry

• Consistency: You can alter the consistency of dal by adding less or more water. If you prefer a thinner consistency, then increase the amount of water a bit and not too much. If dal becomes thin or runny, the flavors will get diluted and it won’t taste good. Keep checking and if needed, add more water.

  While serving with rice we keep the consistency to medium. When serving with roti or phulka we keep the consistency slightly thick. On cooling the dal will thicken a bit.

• Fats: Dal fry always taste better with ghee. But you can make it with oil or butter. Use sunflower oil, safflower oil, peanut oil, mustard oil or coconut oil. Note that mustard oil and coconut oil will give their taste and flavor in the lentils – so add according to your preferences.
• Smoky flavors: For more restaurant style flavors, you can smoke the dal using the dhungar method, I have described in my Dal Makhani recipe. Alternatively, use smoked paprika in place of red chilli powder or cayenne to get a faint smoky flavor.

FAQs

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This Dal Fry recipe from the blog archives was first published in August 2009. It has been updated and republished on June 2022.