Dal Fry Recipe, How to make Dal Fry - Restaurant Style

Dal Fry is another popular Indian dal or lentil recipe. Dal fry is usually prepared with arhar dal (tur/tuvar/yellow lentil/pigeon pea lentil). You can also use moong dal to make this recipe. Personally, I prefer arhar dal with little chana dal. This Dal fry recipe tastes more like what is served in restaurants.

Both Dal Fry and Dal Tadka are two popular dal menus served in Indian restaurants. There is a difference in the preparation of both Dal Fry and Dal Tadka. These two dal recipes are also famous in the road side dhabas (roadside eateries) in India, but the dal served in dhaba has a different taste. I have recently posted the Dhaba style dal recipe. I tried it for the first time and it almost tasted like the dhaba dal. There are many ways of making dal and I will keep on posting the different ways of making them.

Serves: 4

Time: 30 min

Ingredients: (measuring cup used, 1 cup = 237 ml)

• ½ cup tuvar dal/arhar dal/pigeon pea lentils
• 2 tablespoon chana dall
• 1 medium sized onion, finely chopped
• 1 medium sized tomato, chopped
• 1-2 dry red chilies, kept whole or 1 or 2 green chilies/hari mirch, slit or chopped
• 5-7 curry leaves/kadi patta
• 1 tsp. ginger/adrak, grated
• 1 tsp. garlic/lahsun, crushed, finely chopped
• ¼ tsp black mustard seeds/rai
• ¼ tsp cumin seeds/jeera
• 1/8 tsp asafoetida powder/hing (if using a strong asafoetida, then just one pinch is enough)
• ¼ tsp turmeric powder/haldi
• ½ tsp red chili powder/lal mirch powder (adjust as required)
• ½ tsp kasuri methi/dry fenugreek leaves
• 2 tbsp oil or ghee or unsalted butter
• ½ tsp lemon juice (optional)
• 1 tbsp. chopped coriander leaves/dhania patta, for garnish
• Salt as required

Direction:

1. Pressure cook the dals with a pinch of turmeric and salt in 1.5 or 2 cup water until done or 4-5 whiles.
   
2. Mash the dal lightly with a wire whisk or with a spoon and keep aside.
   
3. In another pan heat oil or ghee or butter. Add the mustard seeds and cumin and let them splutter.
4. Now add asafoetida powder and onions and fry till they become transparent or light brown. Add the ginger-garlic paste, green chilies, dry red chilies, curry leaves and stir.
   
5. Add turmeric powder and tomatoes and cook till they become soft, for about 2-3 minute.
   
6. Now add red chili powder and mix. Add cooked dal and stir well.
   
   
   
   
7. Add approx. ½ cup hot water and salt if required.
8. Stir and simmer dal for 3-4 minutes more or till you get a smooth and slightly thick consistency.
9. Lastly, crush the kasuri methi on the palms of your hands and add them to the dal. Simmer for a minute. Switch off the fire. Add lemon juice if you want.
   

Tips:
Dal fry is not thin and is usually has a medium to thick consistency. You can adjust the amount of water you want. Making it thin will spoil the taste.

Serving Suggestions:   

Garnish the Dal fry with coriander leaves; while serving top the dal fry with some ghee or butter, if required. Serve Dal Fry hot with steamed basmati rice or Jeera rice. It goes well with Rotis or Naan.