Dal Fry recipe (दाल फ्राय)

Dal Fry: A Comforting Indian Classic with a Twist

Dal fry is a beloved dish in Indian cuisine, often found on the menu of every Indian restaurant. A new sister recipe to this classic dish is Dal Tadka, pouring a spicy masala tadka once Dal fry is finihed. Dal fry is a hearty, comforting dish made from lentils, known as “dal,” simmered with aromatic spices and herbs. While traditional dal fry is already a staple, I’ve added my own twist to the recipe, tweaking the spices and cooking process to create a version that’s even more flavorful and satisfying.

Dal fry has deep roots in Indian culture, being a part of daily meals in many households. It’s typically served with rice or roti, making it a versatile dish suitable for both casual dinners and special occasions.

Growing up, dal fry was one dish that brought the family together on Sudays. The aroma of sizzling cumin seeds and mustard seeds in hot oil would fill the house, signaling that lunch is ready. Over the years, I experimented with the traditional recipe and merged it with my Mom’s recipe, adjusting the spices and adding a few extra ingredients to create a version that my family loves even more.

Cooking Tips and Tricks:

• Consistency: Dal fry should be thick yet pourable. If it’s too thick, add a little water. If it’s too thin, simmer it uncovered for a few more minutes.
• Flavor Enhancement: To enhance the flavor, I like to add a pinch of garam masala at the end of cooking. It gives the dal a warm, earthy aroma.
• Serving Suggestions: Dal fry is best served hot with steamed basmati rice, jeera rice, or soft rotis. Add a side of pickles and papad for a complete, satisfying meal.

A Tale of Two Dal Fries

While there’s no specific historical record of this particular incident, but this story is rooted in the rich culinary heritage of India and Mughal era. I thought of sharing this with my readers.

In the Mughal era, a fierce rivalry existed between two renowned chefs, one from the North and the other from the South. Both were celebrated for their culinary skills, but their styles were vastly different. The Northern chef was known for his rich, creamy curries, while the Southern chef preferred lighter, more aromatic dishes.

One day, the Mughal emperor, Akbar, decided to settle the dispute. He challenged the chefs to create the ultimate Dal Fry, a dish that would combine the best of both worlds. The Northern chef, using his expertise in rich flavors, created a Dal Fry with a creamy texture and a deep, complex taste. The Southern chef, focusing on aroma and lightness, prepared a Dal Fry with delicate spices and a refreshing tang.

When the emperor tasted both dishes, he was torn. The Northern Dal Fry was indulgent and satisfying, while the Southern Dal Fry was elegant and refreshing. Unable to choose a clear winner, Akbar declared both chefs equally talented. From that day forward, Dal Fry, in its various forms, became a beloved dish in the Mughal court, a testament to the fusion of culinary traditions from different regions of India.

Other Daal Recipes to inspire you: 

1. Gujarati Daal
2. Restaurant Style Daal Makhani Recipe 
3. Daal Lahori Recipe

Dal Fry recipe (दाल फ्राय)

Dal fry is a delicious Indian Dal recipe which is very popular in Restaurants and this is made with tur dal (pigeon pea lentils), onions, tomatoes and spices.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Daals, Dinner, Lunch, Main Course

Cuisine Indian

Servings 4 servings

Ingredients

  

• 1/4 cup split pigeon pea / arhar dal अरहर दाल / तुवर दाल
• 1/4 cup split yellow mung dal मुंग दाल
• 1/4 cup red masoor dal मसुर दाल
• 1/4 tsp turmeric powder हल्दी पावडर
• 1 tbsp red chilli powder लाल मीर्च पावडर
• 1 tbsp cumin powder जीरा पावडर
• 1/4 tsp garam masala गरम मसाला
• 2 slited green chillies हरी मीर्च
• 1 tbsp ginger garlic paste अदरक लेहसुन की पेस्ट
• 2 tbsp oil तेल
• 1/2 cup chopped onions प्याज
• 1/2 cup chopped tomatoes टमाटर
• 1 whole dry red chilli सुखी लाल मीर्च
• 1/2 tsp mustard seeds राय
• 1/2 tsp cumin seeds जीरा
• 1 tsp coriander powder
• 1 tsp crushed kasoori methi कसुरी मेथी
• salt to taste (नमक)
• fresh coriander for garnishing धनीया

Instructions

 

• Wash the dals together.
  1/4 cup split pigeon pea / arhar dal, 1/4 cup split yellow mung dal, 1/4 cup red masoor dal
• Combine 2 1/2 cups of water, dals and turmeric. Mix well and pressure cook for 2 whistles.
  1/4 tsp turmeric powder
• Allow the steam to escape before opening the lid and keep aside.

How to proceed

• Heat the oil or ghee (clarified butter) if you like in a kadhai, add the mustard seeds, cumin seeds and dry red chilli, saute on a medium flame for a few seconds.
  2 tbsp oil, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1 whole dry red chilli
• Add the onions and saute on a medium flame for 2 to 3 minutes, till the onions turn translucent. Once onions turn translucent add ginger garlic paste, kasuri methi (dry fenugreek leaves) and saute until ginger garlic paste doesn't smell raw.
  1 tbsp ginger garlic paste, 1/2 cup chopped onions, 1 tsp crushed kasoori methi
• Add the tomatoes followed by salt, red chilli powder, cumin powder, coriander power and two green chillies and a little water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  1 tbsp red chilli powder, 1 tbsp cumin powder, 2 slited green chillies, 1/2 cup chopped tomatoes, 1 tsp coriander powder, salt
• Add the prepared cooked dal, 1/4 cup of water, mix well and cook on a medium flame for 5 to 10 minutes, while stirring occasionally. (Dal tastes better if you allow it to cook some more time.) In the last minute, add Garam masala, stir it for a minute and serve.
  1/4 tsp garam masala
• Serve immediately garnished with coriander.
  fresh coriander for garnishing