Get the taste of dhaba-style dal fry at home with this quick and easy recipe. This delicious and satisfying dish can be made with just a few simple ingredients and is perfect for busy weeknights. Serve with basmati rice or chapati and make it a new family favorite tonight.
About this homemade dal fry recipe
As a busy mom, I love making quick and easy recipes that are nutritious and packed with flavor. That’s why I love this dal fry recipe, a classic Indian dish, with dried lentils like split pigeon peas, spices, onion and tomatoes. – it’s ready to go on the table in just 30 minutes and is super simple to make.
It’s vegan, healthy, and incredibly comforting, that’s sure to impress with its bold flavors and thick consistency. Plus, it’s a great way to use up any leftover lentils from the packet you might have in the pantry. I like to use my Instant pot pressure cooker or traditional stove-top pressure cooker for cooking the dal.
If you’re not familiar with dal, let me tell you, it’s also known as dhal, yellow dal, or Indian Lentil Soup. It’s a versatile and comforting dish that’s often taken for granted, but it can be transformed into something truly delicious with this recipe.
How to make this easy Dhaba-style dal fry recipe at home?
To make dal fry, we follow 3 steps. The first step is cooking the dal, the second is tempering, and the third is adding the dal to the tempering.
To begin making this dal fry recipe, start by pressure cooking the dal with tomatoes, turmeric, and salt in either a traditional pressure cooker or an Instant Pot. Once the dal is cooked, whisk it until it becomes smooth and set it aside.
Next, prepare the tempering. Heat some ghee and oil in a pan and add in the garlic. Once the garlic becomes fragrant, add mustard seeds, cumin seeds, curry leaves, and green chilies. Let the seeds splutter, then add in 1/2 a teaspoon of red chili powder and stir.
Quickly add the cooked dal and a little water to the pan. Stir everything together and bring it to a boil, then reduce the heat and simmer for about 7-8 minutes.
Finally, turn off the heat and add some fresh coriander and lemon juice to the pan. This will add a bright, fresh flavor to the dal fry. Now, your dish is ready to be served.
Serving Suggestions for easy dal fry
Here are a few ideas for serving dal fry:
- Serve it with rice, such as basmati rice, jeera rice, yellow rice, or vegetable pilau rice for a complete meal.
- Pair it with some warm, soft rotis or naan bread for dipping.
- Top it with some yogurt or cucumber raita for added creaminess.
- Serve the dal fry alongside some pappadums, and Indian snacks like onion bhaji, roasted vegetables or paneer curry. for an elaborate meal.
Storing leftover dal fry
To store leftover dal fry, transfer the cooled dal to an airtight container and refrigerate for up to 3 days or freeze for up to 2 months. To reheat, thaw in the refrigerator if frozen and then heat in a pan over medium heat or microwave in a microwave-safe dish, until hot throughout.
Frequently asked questions
What is the difference between dal fry and dal tarka?
During the cooking process, one key difference between dal fry and dal tadka is when the tempering is added. For dal fry, we add the cooked dal to the tempering and simmer it for a short time. In contrast, for dal tadka, we add the tempering to the cooked dal and there is no further cooking after this step. Both dishes are popular in Indian cuisine and are known for their delicious flavors.
What dal is used to make dal fry?
The type of dal (lentils) used for making dal fry can vary, but a common choice is arhar or toor dal, also known as pigeon peas. Additionally, this type of dhal has a mild taste and cooks quickly. Other types of dal, such as moong dal, chana dal, and masoor dal, can also be used for making dal fry. These types of dal will break down to a mushy consistency that is well suited for the dish. Ultimately, the choice of dal will depend on personal preference and what is readily available in your pantry.
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Homemade dhaba style easy dal fry recipe below
- 1 cup toor dal Arhar dal or split pigeon peas
- ½ tsp turmeric powder
- 2½ cup water
- 1 tbsp oil
- 1 tsp cumin Seeds
- 3 cloves garlic
- 1 Green Chilli slit
- 2 Dried Red Chillies broken
- 1 Onion finely chopped
- 2 Tomatoes finely chopped
- ½ tsp turmeric powder
- ½ Tsp chilli Powder
- Salt to taste
- ½ cup Water
- 3 tbsp fresh coriander leaves ,finely chopped
- ½ lemon juice
- To begin, wash the dal in tap water 3-4 times until the water becomes clear. Add the dal, turmeric powder, and water to a traditional pressure cooker or Instant Pot, and pressure cook for 4-5 whistles or 6 minutes, respectively. Once the dal is cooked to your desired tenderness, use a whisk to mash it to a nearly smooth consistency. Set the dal aside until you are ready to use it in your recipe.
- In a large pan, heat oil and add cumin seeds.Once the seeds begin to crackle, add finely chopped onions,garlic, slit green chillies, and broken red chillies and saute until the onions turn light brown.
- Add chopped tomatoes to the onion mixture and saute until the tomatoes begin to soften and become nearly blended.
- Add the spice powders and mix well. Now add the mashed dal along with 1/2 cup of water to the onion tomato mixture.
- Boil the mixture and then return to a simmer for about 5 minutes. Turn off the flame and stir in lemon juice and finely chopped coriander leaves.
- Serve hot dal dry with Rice, Roti's, sliced onions and raita.