dal fry, restaurant style dal fry recipe, how to make dal fry recipe


dal-fry-recipe

dal fry restaurant style recipe with step by step photos – dal fry is another popular indian dal or lentil recipe. 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. this dal fry recipe tastes more like what is served in restaurants.

both dal fry and dal tadka are two popular dal dishes served in indian restaurants. there is a difference in the preparation of both dal fry and dal tadka. you can read the difference on this post – difference between dal tadka & dal fry

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. i had recently posted a dal recipe which is made in the dhaba style. i tried it first time and the results were too good. it almost tasted like the dhaba dal. here is the link: dhaba style dal. there are many ways of making dals and i will keep on posting the different ways of making them.

step by step restaurant style dal fry Recipe: 

1: take ¾ cup tuvar dal (arhar dal/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.

dals for dal fry recipe

2. then add the lentils in a pressure cooker. also add a pinch of turmeric powder/haldi and 2 to 2.5 cups water.

cooking dals for dal fry recipe

3. pressure cook the lentils for 8-9 whistles on a medium flame till they are cooked completely. once the dal is cooked, then you mash the dal and keep aside. you can see the doneness of the dal and consistency in the below pic. the lentils are cooked till completely soft. there should be no separate grains visible.

boiling dal for dal fry recipe

4: in another pan, heat 2-3 tbsp oil or ghee or unsalted butter. add ½ or ¾ tsp black mustard seeds/rai.

butter for dal fry recipe

5. once the mustard seeds start crackling, then add 1 tsp cumin seeds/jeera and saute them for some seconds till they change color and crackle.

cumin for dal fry recipe

6. then add 1 medium sized chopped onion, about ⅓ cup chopped onions.

onions for dal fry recipe

7. saute till the onions become translucent or lightly browned.

sauteing onions for dal fry recipe

8. then add ginger-garlic paste (½ inch ginger + 3-4 garlic, crushed or made into a paste in a mortar & pestle).

ginger for dal fry recipe

9. saute till the raw smell of the ginger-garlic disappears.

sauteing ginger for dal fry recipe

10. add 10-12 curry leaves, 2-3 dry red chilies, 1 or 2 green chilies. i have added curry leaves as they give a very nice flavor to the dal.

chillies for dal fry recipe

11. saute for a minute.

sauteing dal fry masala

12. now add all the spice powders – ½ tsp turmeric powder, ½ tsp red chili powder, 1 to 2 pinches of asafoetida. stir.

spices for dal fry recipe

13. now add 1 medium sized chopped tomatoes (about ⅓ cup finely chopped tomatoes).

tomatoes for restaurant style dal fry

14. stir and saute till the tomatoes become soft and pulpy. the oil should also start to leave the masala mixture. this an indication that the onion-tomatoes base mixture is cooked.

sauteing tomatoes for dal fry recipe

15. add this fried mixture to the dal or add the mashed dal to the fried mixture.

add dal mixture

16. stir the dal well with rest of the masala mixture.

stir dal fry

17. then pour 1 to 1.5 cups water and salt. you can adjust the consistency of the dal by adding more or less water.

water for restaurant style dal fry

18. stir very well to get a  smooth & even consistency.

stir dal fry recipe

19. then season with salt.

salt for dal fry recipe

20. stir and simmer the dal fry for 5 to 6 minutes on a low to medium flame.

simmer restaurant style dal fry

21. lastly add 1 tsp crushed kasoori methi/dry fenugreek leaves. you can also substitute kasoori methi with a pinch of fenugreek seeds powder. if you don’t have either, then just skip.

kasuri methi for dal fry recipe

22. then sprinkle ¼ to ½ tsp garam masala. if using homemade and a strong garam masala, then you can add ¼ tsp.

garam masala for dal fry recipe

23. stir and simmer dal fry for a minute.

stir restaurant style dal fry

24. switch off the flame and lastly add 2 tbsp chopped coriander leaves. you can also add ½ to 1 tsp lemon juice towards the end if you prefer.

coriander for restaurant style dal fry

25. stir one last time.

restaurant style dal fry recipe, dal fry recipe

26. serve dal fry hot with parathas, rotis, jeera rice or plain steamed basmati rice accompanied with onion-tomato raita, papad, lime/lemon slices or mango pickle and onion salad or kachumber. you can also garnish dal fry with some more coriander leaves while serving.

serve dal fry

if you are looking for more dal recipes then do check dal makhani, masoor dal, moong dal tadka, parsi dal, dal bukhara, gujarati dal and mah ki dal recipe.

restaurant style dal fry recipe below:

4.8 from 33 reviews
dal fry - restaurant style dal fry recipe
 
PREP TIME
COOK TIME
TOTAL TIME
 
dal fry - popular indian dal recipe made with pigeon pea lentils.
AUTHOR:
RECIPE TYPE: main
CUISINE: indian
SERVES: 3-4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for pressure cooking:
  • ¾ cup tuvar dal/arhar dal/pigeon pea lentils or half-half of tuvar dal and masoor dal
  • 2 to 2.5 cups of water for pressure cooking the dal
other ingredients:
  • 1 medium sized onion, finely chopped or ⅓ cup finely chopped onions
  • 1 medium sized tomato, chopped or ⅓ cup finely chopped tomatoes
  • 2 green chilies, slit or chopped
  • 2-3 dry red chilies, kept whole or halved and deseeded
  • 10-12 curry leaves/kadi patta
  • ½ inch ginger/adrak + 3-4 garlic/lahsun, crushed or made into a paste in a mortar & pestle or 1.5 tsp ginger-garlic paste
  • ½ or ¾ tsp black mustard seeds/rai
  • 1 tsp cumin seeds/jeera
  • 1 to 2 pinches of asafoetida powder/hing (if using a strong asafoetida, then just one pinch is enough)
  • ½ tsp turmeric powder/haldi
  • ½ tsp red chili powder/lal mirch powder
  • 1 tsp kasuri methi/dry fenugreek leaves
  • 2-3 tbsp oil or ghee or unsalted butter
  • ½ to 1 tsp lemon juice (optional)
  • 1 or 2 tbsp chopped coriander leaves/dhania patta, for garnish
  • 1 to 1.5 cups water or add as required
  • salt as required
INSTRUCTIONS
  1. pressure cook ¾ cup of the arhar dal with a pinch of turmeric in 2 to 2.5 water.
  2. mash the dal lightly with a wired whisk or with a spoon and keep aside.
  3. in another pan heat oil or ghee or unsalted butter. add the mustard and let them splutter.
  4. when you hear the spluttering sound of the mustard seeds, add the cumin and fry them.
  5. add the onions and fry till they become transparent or light brown.
  6. now add the ginger-garlic paste and fry for some seconds till their raw aroma disappears.
  7. add the green chilies, red chilies, curry leaves and stir.
  8. add all the spice powders - turmeric powder, red chili powder, asafoetida powder. and fry for some seconds.
  9. add the tomatoes and cook till they soften and you see oil releasing from the sides.
  10. now add the mashed dal. stir well. add water + salt.
  11. stir and simmer the dal for 4-5 minutes more or till you get a smooth and slightly thick consistency.
  12. dal fry is not thin and is usually has a medium to thick consistency.
  13. you can adjust the amount of water you want.
  14. keep the dal medium consistency if you prefer. making it thin will spoil the taste.
  15. lastly crush the kasuri methi on the palms of your hands and add them to the dal. then add 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.
  16. now you can garnish the dal fry with some more coriander leaves while serving.
  17. while serving top the dal fry with some ghee or butter if required.
  18. serve dal fry hot with steamed basmati rice, biryani rice, jeera rice or saffron pulao. dal fry also goes well with rotis or naan.




{ 88 Responses }

  1. Jedidja says

    Wonderful recipe! For anyone using an electric pressure cooker, 2.5 cups of water to 1 cup of dal for 6 minutes (plus 10-minute release) seems to work well.

  2. Laveena says

    Hi Dassana,I tried this recipe yesterday nd it was very very tasty,nice to eat with simple brown rice nd this dal.God bless you for your hardwork..do you have any nonveg recipes?

  3. Santosh says

    Just awesome! Even I can cook to surprise my wife and beautiful daughter. Thanks a lot!!!!!

  4. riya says

    Hats off to u!!!! u make life easier by posting such wonderful, easy, and delicious recipes. Thnx ma’am!!

  5. Nilesh sail says

    I searched on Google “How to prepare dal fry” and I found this link. Thanks Amit, for sharing this recipe. My friend liked the dal I prepared for the first time. This saved me today.

  6. Jane Crowley says

    Just returned from india and so missing the delicious food. This recipe is really great. I will add tho to my repertoire of excellent dines to make at home. Thank you for sharing this.

  7. Miss Khan says

    dassana amit . Lovely recipe.. i really like your all recipes… AWESOME… I WANT THE RECIPE OF SOYA BEAN TIKKA OR CHAAP..

  8. Non-ABCD says

    Love it. I’m not indian but my lovely wife is from Bombay and she has given it rave reviews. The one thing is, when I use my pressure cooker (brought from India), the dal liquid goes flying everywhere with each whistle. Is there a way to minimize this?

    Thank you again and I hope you post some Sindhi recipes in the future so I can score even more points.

    • says

      it depend on the size of the pressure cooker. also how much water is added to the dal. generally i add about 2.5 to 3 cups of water for 1 cup of dal. if you add oil about 1/4 to 1/2 tsp of oil to the dal, then the liquids don’t come out from the cooker.

  9. Pramod k says

    Awesome… Was looking this. It turned out the way I wanted… Thank u very much. Could you tell how to bring that charcoal smoke flavor to dal tadka just like resturant…

    • says

      thanks. to get the charcoal flavor, you will have to first burn the a small piece of charcoal till its red hot. then place it in a steel bowl. place this steel bowl with the charcoal in the dal. the dal has to be of a slight thick consistency, otherwise the steel bowl will immerse in it. sprinkle 1/2 tsp of ghee or oil on the red hot coal. then cover the dal and the bowl with a lid. let the smoke infuse for a few minutes. the longer you keep, the food gets a heavy smoking flavor, which is not advised. so just keep for 2 to 3 minutes and then remove the lid.

  10. muskaan says

    My friend make the recipe of fry dal and everyone like it. I will also try to make.
    Thank you so much.

  11. Abhishek Tripathi says

    Hey mam,

    thank you so much for this simple and delicious recipe. i tried as your post suggest. I can’t tell you how much i liked it. very tasty ……………

    Thanx from bottom of my heart

    keep doing this

  12. Sagar says

    Thank you!!! I just prepared dal it was just fantastic!! Please keep posting for new leaner’s like me…

  13. usha says

    Just tried ur dal fry….it’s out of the world. ..I’m such an awkward cook…This recipe made my hubby n children wonder if it’s ordered from the restaurant. …yeah…I’m so thrilled. ..Thank u so much…God bless you

  14. Anil says

    Tried the dal today and it turned out to be really good. Thanks for the recipe. Will be trying your bhindi recipe next . By the way do you have a dry Allo Mattar recipe also? Thanks.

  15. Anil says

    Hi!

    Tried this recipe 3 times! Just awesome! Tastes better than dhaba dal! Great work! Thank you!!!

  16. Muskan Ali says

    hey, this is the first time im making something which is this dal fry… but after making it, i noticed in the picture u used a different pan than mine so… does it make any difference, like in the taste or something?
    Loved the recipe though….

    • says

      thanks muskan. are you talking about the kadai. yes, there is a slight difference in the taste depending upon the kind of pan and which material the pan is made of.

  17. Aditi Parihar says

    Thank you…..love you…love you….meri life ki first dish jo mene bnayi aapki recepie dekhkar….nd I got sooooo many compliments…..

  18. says

    Hey Dassana!

    I tried your recipe, and it is superb. Highly recommend everyone to try this. I got nothing but compliments for this dish. And thank you for the no-pressure-cooker tips. Thank you!

    Regards,
    Sheila

  19. sanjivani says

    for preparation ghee is use this is of which brand .because the restaurant the smell is different. so kindly say the brand of restaurants using ghee.

  20. says

    No pressure cooker, but we soaked overnight and cooked till tender in a open pot.

    Mashing and such just does not get the same look as in your pictures. We put it in a blender for a little bit but not to long. (when cool, not when hot)

    It still is a bit chunky, ideas on what we can do to get it right?

    Four stars because of us not you… :)

    • says

      to get the mashable consistency, the lentils have to be cooked more. the recipe is not chunky at all. actually it also depends on the pigeon pea lentils one gets abroad. what i have heard, is that some of them are really tough to cook and take a lot of time. i would suggest to buy a good quality from a reliable brand. organic brands are much better.

      if you still have the blended lentils, gather all of it in a pan. add hot water and simmer on a low to medium flame with frequent stirs in a pot. cooking the soaked lentils in a pot should take approx 45 mins to 1 hour or more depending on the quality of the lentils. i would also suggest to make the same dal fry recipe with mung lentils as they are faster to cook as compared with pigeon pea lentils.

  21. says

    Hi! Excellent recipe, been combing the net for one I really liked and wanted!

    Question, do you know how to cook the dal without a pressure cooker? I’ve developed a lifelong phobia of that device, and I can’t use it. Thank you!

    • says

      just soak the dal for an hour or two. then drain and keep aside. in a pot, add water and turmeric powder. when the water comes to a boil, add the dal and cook in an open pan. the scum which is formed when cooking, can be just removed with a spoon. simmer till the dal is cooked and soft. for about 1 cup of dal, you can use 3-4 cups water. tuvar dal is the toughest to cook in a pot. the other dals cook pretty fast. depending on the quality of the tuvar dal, it should take about 40 minutes to an hour to cook.

  22. Magnus says

    Hello Dassana,

    I am so happy that I found your site. In 1981 I was in Jaipur for a couple of weeks. I lived in a sleeping hall with some ten other men in a cheap lodge near the railway station. Every morning, I had dal fry and chapatis at a very simple street-side restaurant nearby. That dal fry has haunted me ever since, and I have tried to cook it many times without success. I have even tried to find it at restaurants in south India at later visits to your country – to no avail. But now, thanks to your fantastic recipe, I have today had a meal that comes very close to how I remember the dal fry in Jaipur.

    Thank you so much for this recipe. I will browse your other ones as well.

    Best wishes from Stockholm, Sweden,

    Magnus

    • says

      Hello Magnus

      Thanks for this sweet comment.
      I am glad, finally you found the dal fry recipe you were looking for.
      You are can try other indian recipes as well.

      Thanks
      Dassana

      • Magnus says

        Hello again, Dassana,

        Yesterday I made your aloo palak. I couldn’t get any fresh spinach, so I used some fresh mangold instead. What a lovely recipe. Today, I am making dal fry again, plus aloo matar.

        Your blog is a gold-mine of vegetarian recipes for me!

        Best,

        Magnus

  23. jyoti says

    another wonderful recipe dassana! tried it today & it was a big hit in my house! i consider dal as comfort food & ur recipes just do that…give me pleasure in eating! just a request….can u post Bread Upma recipe for me please….