My easy dal fry is made with toor dal and tempered with onion, tomatoes and lot of ginger, garlic and coriander. This simple and flavorful dal is vegan, gluten-free and pairs well with fluffy basmati rice for a comforting meal.
Dal and Rice: Everyday Comfort Food
In our home, dal and rice are on the menu at least a few times a week. I love to serve with a dry sabzi like dry cauliflower curry and kachumber salad.Sometimes its red lentils tarka dal, whole masoor dal, moong dal or even green lentils dal. Dals as such are simple every day Indian recipe, comforting, easy to make, and is healthy. This dal fry recipe is super quick, too. It's the Indian restaurant-style or the dhaba version you’d typically find.
I usually make dal fry with toor dal (split pigeon peas), but if I’ve run out, I’ll substitute it with masoor dal (red lentils), which are easily available in UK supermarkets.
The Dal fry Recipe
It's still incredibly tasty no matter what lentils you use! The process is simple and the same for this popular Indian lentil dish. Cook the dal in a pressure cooker or stove top, make a flavorful tempering with a fresh onion-tomato masala. Then, stir in the cooked dal, bring it all to a gentle boil, and finish it off with kasuri methi, lemon juice and fresh coriander.
That’s it! Serve it with fluffy basmati rice or homemade chapati, a dollop of ghee, sautéed aloo gobi, kachumber salad, and yogurt for a thali meal.
Why You’ll Love This Recipe
- Freezer-friendly: Make a big batch to enjoy now and freeze for later.
- Budget-friendly:Dal recipes are simple and use everyday ingredients from an Indian pantry.
- Diet-friendly: Suitable for vegan, vegetarian, and gluten-free diets.
Ingredients for Dal Fry
- Dal: I usually make dal fry with toor dal (arhar dal/split pigeon peas) or masoor dal (red lentils), both of which are readily available and cook quickly.
- Spices: Basic Indian spices like turmeric, chili powder, cumin, and garam masala add depth to the dish.
- Ginger-Garlic: I love using fresh minced ginger root and garlic cloves in my dal fry, but for a quicker version, store-bought ginger-garlic paste works too.
- Onions & Tomatoes: I use red or pink onions and fresh, ripe tomatoes to give the dal its classic masala base.
- Kasuri Methi: Dried fenugreek leaves are a must—they add that irresistible restaurant-style flavor. Don’t skip it!
- Tempering: I temper my dal with cumin seeds and dried red chilies. Sometimes, I add asafoetida (skip for a gluten-free version) and curry leaves too.
- Oil/Ghee: I use sunflower oil, but if you're not vegan, I suggest using ghee. It is a wonderful option for tempering—it adds a rich, nutty flavor.
- Lemon Juice: A squeeze of lemon juice at the end adds a fresh zing.
- Coriander Leaves/Cilantro: To finish, a sprinkle of fresh coriander elevates the flavor.
Sandhya's Tips for Making the Best Dal Fry
- Rinse your lentils at least 3-4 times until the water runs clear. ( Don't skip this!)
- Don’t Rush the Masala: Take your time cooking the onion-tomato masala. Let it cook until the raw smell disappears and the oil separates. This step is key to achieving a rich, flavorful dal.
- Use Fresh Ingredients: Dal is a simple and comforting dish, but the secret to making it extra special is using fresh ingredients. Fresh ginger, garlic, and ripe tomatoes bring out the best flavors.
- Ghee Tarka: If you're not vegan, adding a tempering (tarka) of ghee gives the dal a rich, buttery taste. It’s completely optional.
How to Make Easy Dal Fry at Home?
Cook the Dal:
Add the washed dal - toor dal or red lentils, salt, and turmeric to a pressure cooker. Cook for 5-6 whistles on stove top pressure cooker (or for 6 minutes on an Instant Pot with natural pressure release). Once done, open the cooker and whisk the dal until smooth.
Make the Tempering (Tarka)
While the dal is cooking, heat oil in a pan and add cumin seeds. Once they sizzle, add dried red chilies and hing(if using). Then fresh ginger, garlic and green chillies (I'd skip when making for kids). Sauté for about a minute before adding onions. Fry until light brown, about 3-4 minutes. Add the tomatoes and spices, and cook until the masala becomes soft and pulpy, releasing oil around the edges.
Combine:
Add the cooked dal and water(to thin the dal out) to the onion-tomato masala, bring it to a boil, and simmer for a few minutes. Finish with a sprinkle of crushed kasuri methi, fresh coriander, and some lemon juice.
Storing Leftover Dal Fry
In the Fridge:Let the dal cool completely before transferring it to an airtight container. It keeps well in the fridge for up to 3 days. To reheat, warm it in the microwave or on the stovetop, garnish with fresh coriander, and enjoy.
In the Freezer: I like to portion the dal into individual containers, label them, and freeze for up to 3 months. This makes for a convenient meal on busy nights. To reheat, thaw in the fridge overnight and warm it on the stovetop or microwave until hot.
Serving Suggestions
I love serving dal fry with white or brown basmati rice, a dollop of ghee, and some yogurt for a cozy, comforting meal. On Curry Nights, I pair it with pappadums, onion bhaji, roasted vegetables or paneer curry. for a complete Indian feast.
You can also serve it with:
- Rice: jeera rice, yellow rice, or vegetable pilau rice all work beautifully.
- Flatbread: Soft rotis, plain parathas or plain naan bread are perfect for scooping up the dal.
- Yogurt: A cooling cucumber raita or onion raita helps mellow out the spice.
Recipe FAQs
I typically use toor dal (pigeon peas) because it has a mild flavor and cooks quickly. You can also use masoor dal (red lentils), moong dal, or chana dal—any variety you have on hand will work great.
Absolutely! If you're out of tomatoes or prefer to skip them, you can still make a delicious dal fry. Follow the recipe, leaving out the tomatoes. Just adjust the spices a bit, and you'll still have a flavorful dish.
Love this dal recipe, you will also love
Homemade dal fry for Indian thali meals recipe below
Ingredients
For cooking the dal
- 1 cup toor dal 200g or use masoor dal (red lentils)
- ½ teaspoon turmeric powder
- 4 cup water
For dal fry
- 1 tablespoon sunflower oil or ghee
- 1 teaspoon cumin seeds
- 2 Dried Red Chillies broken
- 1 pinch asafoetida hing (optional)
- 1 inch ginger root minced
- 6 cloves garlic minced or sliced
- 1 Green Chilli slit
- 1 medium Red Onion finely chopped
- 2 Tomatoes finely chopped
- ½ - 1 teaspoon Kashmiri chilli Powder
- ½ teaspoon garam masala
- salt to taste
- 1 teaspoon kasuri methi crushed
- ½ lemon juice
- 3 tablespoon fresh coriander leaves ,finely chopped
Instructions
- Rinse 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, 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 medium pan, heat oil and add cumin seeds.Once the seeds begin to sizzle, add dried red chilli and hing( if you are using). Saute briefly.
- Add the ginger, garlic and green chilli and saute for 30 seconds. Add finely chopped onion and saute until light brown - about 3-4 minutes.
- Add chopped tomatoes, chilli powder and garam masala and cook for 5-6 minutes untl the tomatoes are soft and pulpy, leaving oil from the side of the pan. if you think the masala is sticking to the bottom of the pan, add 2-3 tablespoon of water and cook.
- Now add the mashed dal along with 1 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, add kasuri methi rubbed between your palm, stir in lemon juice and finely chopped coriander leaves.
- Serve hot dal dry with Rice, Roti's, sliced onions and raita.
Anita Patel says
Looks delicious and want to make the recipe. Looking over the ingredient list and I'm wondering if the amount of dal needed is off. You have only used around 9 TableSpoon of dals? When I make Dal Fry, I usually have a mix of dal totaling to around 1 - 1.5 cups so I can have a thick consistency of Dal Fry.
Sandhya Hariharan says
Hi Anita , THank you for your comment. Yes With Dhaba Style Dal, the consistency is fairy thin and a combination of lentils/ dal.
Usually when we make the regular moong dal tadka, we do use 1 cup atleast.
Anita Patel says
Thanks, Sandhya for clarifying that. I've never really eaten at a Dhaba so I don't know anything about it's consistency. You read my mind about the moong dal tadka, which is what I was comparing it too. Had no idea of the difference between the two. Thanks again! 🙂
Anita Patel says
Thanks, Sandhya for clarifying that. I've never really eaten at a Dhaba so I don't know anything about it's consistency. You read my mind about the Moong Dal Tadka, which is what I was comparing it too. Had no idea of the difference between the two. Can't wait to try your recipe. Thanks again! 🙂
Sandhya Hariharan says
You are most welcome Anita. With a mixture of grains, dal tastes extremely warm and full of flavors.
Sundari says
Thats one bucket full of goodness! All time comforting meal!! Fabulous pics 🙂
jacquee | i sugar coat it! says
Mmmmm...those flavours! I adore everything about this meal and your photos are gorgeous!!
Platter Talk says
I love dal. I first discovered it a year ago, on NYDay! Thanks for the Rx. I certainly am going to try!
shelby says
This looks yummy and sounds like pure comfort food to me!
Swayam says
This is so gorgeous Sandhya!! I could have a good dal tadka and rice any day. Such comfort food. And your pics get better with ever shot! Happy New year!!
Meg @ With Salt and Wit says
This sounds very interesting! I am going to have to try it!