Dal Fry Recipe
Dal fry is a popular dish all over India and is usually served with steamed rice, rotis or phulkas. Dal fry can be made with any lentil of your choice.Try this delicious dal fry recipe made of chana dal and serve for lunch or dinner.
Dal Fry is a delicious and lip smacking bowl of health that is a daily dish in most of the Indian homes. This dal fry recipe is made of chana dal or split bengal grams and is usually thicker than the daily dal. The tempering or tadka takes it to another level altogether. You can use other dals like tur dal or masoor dal as well if you like.
You can also make this simple yet delicious dal for house parties or everyday meals or pack it into your office lunch boxes.
If you like this recipe, you can also try other Dal recipes such as
The contest is in association with Preethi Kitchen Appliances.
- 1 cup Chana dal (Bengal Gram Dal)
- Water , as required
- 1 Onion , finely chopped
- 2 Tomatoes , finely chopped
- 2 Green Chillies , finely chopped
- 2 inch Ginger
- 5 cloves Garlic
- 2 tablespoons Kasuri Methi (Dried Fenugreek Leaves)
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , as per taste
- Lemon wedges , as required, for garnishing
- Coriander (Dhania) Leaves , chopped for garnishing For tempering
- 1 teaspoon Kashmiri red chilli powder
- 1/2 teaspoon Asafoetida (hing)
- 1 tablespoon Mustard seeds
- 1 tablespoon Fennel seeds (Saunf)
- 1 tablespoon Cumin seeds (Jeera)
- 2 Dry red chillies
- Ghee , as required
How to make Dal Fry Recipe
To begin making the Dal Fry Recipe, wash the dal and soak it in the water for about 20 to 30 minutes.
Pressure cook the dal for 5-6 whistles with water, salt and turmeric powder. Wait for the pressure to release naturally. Once done, open the lid and set it aside. Drain and reserve the water.
Heat oil and ghee in a kadhai. Once hot, add the grated ginger, garlic and green chillies to it.
Saute for a few seconds and add the chopped onion. Saute for another 3-4 minutes till onions are soft and golden brown in colour.
Once done add the tomatoes to it and let it cook for 2 minutes till the tomatoes are soft and mushy.
After the tomatoes are soft add the cooked lentils to the masala and give it a good mix.
Add 1 cup of the reserved lentil water to it, adjust salt accordingly.
Let the dal come to a boil, then simmer for 10 mins till it reaches the desired consistency. Add water as and when needed to reach the consistency you prefer. I prefer it a little thicker.
The next step is to temper the dal. Heat ghee/clarified butter in a small tadka pan. Once hot, add the cumin seeds, fennel seeds and mustard seeds and dry red chillies, followed by the hing and red chilli powder. Fry for 15 secs till everything has popped and is fragrant. Make sure that you do not burn them.
Pour the tadka on the dal. Rest the dal fry for 10 mins before giving it a stir and serve. Serve hot, garnished with coriander leaves and a squeeze of lemon juice.
Swayam is a banker by profession who must work to pay for a dirty little eating habit. "I love my books, am yet to meet a piece of chocolate I didn't like and I love rainbows". Swayam cooks from her memory and her heart. She loves to experiment a lot with various cuisines of the world. Recently she had one of her recipes featured on the menu of a restaurant, The Egg Factory in Bangalore. She is self-confessed coffee friend, a quintessential night owl and kicks off her mornings with Yoga. She is also an Odissi dancer that she uses to unwind after a long day.