Dal fry is a popular Indian lentil recipe which is popularly made using pigeon pea lentils, onions, tomatoes and spices.

The dal fry has a onion-tomato base making it delicious, creamy yellow lentils and is mildly spiced and slightly tangy to taste.

Dal fry recipe tastes more like lentil recipe served in restaurants.

Dal fry is typically prepared with arhar dal also known as tur, toovar or yellow lentils or pigeon pea lentils. You may also use masoor dal , the pink or orange lentils or moong dal, the mung lentils to make this recipe.

Both Dal fry and Dal tadka are two popular dal dishes served in almost every Indian restaurants.

Dal fry is not thin but usually has a medium to a thick consistency. You can adjust the amount of water you wish to have when you prepare it.

These two dal recipes are also famous in the road side Dhabas which are common on the highways as roadside eateries of India. The dals served in the Dhaba have a different taste.

  • Prep Time15 min
  • Cook Time25 min
  • Total Time40 min
  • Yield4 Plates
  • Serving Size200 g
  • Energy263 cal
  • Cuisine
    • Indian
  • Course
    • Main Course
  • Cooking Method
    • Cutting
    • Boiling
    • Sauteing

Ingredients

    • 1/4 c Yellow moong dal
    • 2 Stalks curry leaves
    • 1 Onion ; finely chopped
    • 1/4 c Toor dal
    • 3 Green chillies ; (3 to 4)
    • 1/2 ts Cumin & mustard seeds
    • 3 tb Ghee
    • 1/2 ts Garlic ; grated
    • 1/2 ts Red chilli powder
    • 1/2 tb Lemon juice
    • 1/8 c Masoor dal
    • 1/2 ts Turmeric powder
    • 1/8 c Channa dal
    • 1 tb coriander ; Chopped
    • Salt to taste
    • 1/2 ts Ginger ; grated
    • 1/4 ts Rajwadi garam masala

Method

1
  • Mix all the dals.
  • Wash thoroughly and soak for 10 minutes.

  • Pressure cook till done. (approx. 3 whistles).
  • Cool cooker, remove dal, beat with hand beater.
  • Make thin paste of the dry masala powders.

  • Heat 2 tablespoon ghee in saucepan add the chopped onoin and fry for till onions are pink.
  • Add the dry masala paste, fry for a minute more.
  • Add the dal and bring to boil.
  • Simmer for 5-7 minutes.
  • Take dal in serving dish.

  • Just before serving give the tadka (seasoning)
  • Heat remaining ghee in a small saucepan, add seeds (cummin and mustard).
  • Allow to splutter.
  • Add green chilli, curry leaves, garlic, ginger and fry for 3-4 seconds.
  • Take off fire.

  • After 2-3 seconds, add lemon juice and chopped coriander.
  • Pour onto hot dal and cover for 2-3 minutes.

  • Stir and serve hot with plain or jeera rice or buttered rice.
  • 4 servings per container
  • Serving Size200 g
  • Amount per serving
  • Calories263
  • % Daily Value*
  • Total Fat2 g2.56%
  • Saturated Fat1 g5%
  • Trans Fat0 g
  • Polyunsaturated Fat0 g
  • Monounsaturated Fat0 g
  • Cholesterol0 mg0%
  • Sodium500 mg21.74%
  • Total Carbohydrate10 g3.64%
  • Dietary Fiber12 g42.86%
  • Total Sugars2 g
  • Protein16 g32%
  • Calcium0.9 mg0.07%
  • Iron0.6 mg3.33%
  • Vitamin A10 mcg1.11%
  • Vitamin C (Ascorbic Acid)12 mg13.33%
  • Magnesium0.6 mg0.14%
  • Zinc0.4 mg3.64%

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