Dal Fry is a spicy Punjabi dish made from mixed dals like toor, chana, moong, masoor dal or just with chana and toor dal. This dal fry is prepared with arhar dal also known as tur, toovar or yellow lentils or pigeon pea lentils. Try this dal fry recipe with jeera rice or just plain rice.



Watch our Dal Fry Video Recipe

Servings : 3-4
Preparation time : 15 min
Cooking time : 10-15 minIngredients :

    For Boiling

  • 1 cup arhar dal / pigeon pea lentils
  • 2.5 or 3 cups of water
  • Salt according to taste ( 1 tsp )
  • 1 tsp turmeric powder

   Other Ingredients

  • 1 medium sized onion ( fine chopped )
  • 2 medium sized tomato ( fine chopped )
  • 1 or 2 green chilies ( slit or chopped )
  • 1-2 dry red chilies
  • 8-10 curry leaves
  • ½ tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp cumin seeds (jeera)
  • ¼ tsp asafoetida powder (if using a strong asafoetida, then just one pinch is enough)
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • 1 tsp kasuri methi/dry fenugreek leaves
  • 1 tbsp oil
  • ½ tsp lemon juice (optional)
  • 1 cup water or as required
  • Salt as required
  • 1 or 2 tbsp chopped coriander leaves for garnish

Method :

  • Pressure cook  all boiling ingredients for 3-4 whistle on high flame.
  • Mash the dal lightly with a wire whisk or with a spoon and keep aside.
  • In another pan heat oil or ghee or unsalted butter.
  • Add the cumin and fry them. Add hing.
  • Add the green chilies, red chilies, curry leaves and stir.
  • Add the onions and fry till they become transparent or light brown.
  • Add the ginger-garlic paste and fry for some seconds till their raw aroma disappears.
  • Add fine chopped tomatoes.
  • Add all the spice powders red chili powder and coriander powder.
  • Cook till tomatoes become soften, for about 2-3 mins.
  • Add the mashed dal. stir well. Add water + salt.
  • Stir and simmer the dal for 3-4 minutes more or till you get a smooth and slightly thick consistency.
  • Dal fry is not thin and is usually has a medium to thick consistency.
  • You can adjust the amount of water you want.
  • Keep the dal medium consistency if you prefer. Making it thin will spoil the taste.
  • 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, at this stage and stir well.
  • Garnish the dal fry with coriander leaves while serving or just add them to the dal and mix well.
  • While serving top the dal fry with some ghee or butter if required.
  • Serve dal fry hot with steamed basmati rice, biryani rice, jeera rice or mutter pulao.