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Dal Fry

Name: Dal Fry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1 cup toor dal (rinsed well); 3 cup water; 1 pinch turmeric powder; 0.5 tsp salt; 2 tbsp ghee; 1 tsp cumin seeds; 1 pinch asafoetida; 1 pcs onion (medium, finely chopped); 1 inch ginger (finely chopped); 4 pcs garlic (cloves, finely chopped); 1 pcs green chili (finely chopped); 2 pcs tomato (medium, finely chopped); 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.6/5(165)

TASTE SCORE

9/10

A comforting yellow lentil dish with a soft, creamy texture and a fragrant onion-tomato tempering. It is simple enough for everyday meals yet full of warm spices that make it taste like a proper home-style Indian favorite.

PREP

10m

COOK

25m

SERVES

1 KATORI

266 cal

SERVINGS

METHOD · 7 STEPS

prep
Rinse the dal and measure the ingredients.
Rinse the toor dal in a few changes of water until the water runs clearer. Chop the onion, tomato, ginger, garlic, green chili, and coriander leaves so everything is ready before you start cooking.
pressure cook · ~20 min
Pressure cook the dal until soft.
1.Add toor dal, 3 cups water, turmeric powder, and salt to a pressure cooker.
2.Close the cooker and cook on medium heat for 3 to 4 whistles, until the dal is very soft.
3.Let the pressure release naturally before opening the lid.
4.Mash the cooked dal lightly with a ladle for a smoother texture.
TIPA soft, well-cooked dal gives Dal Fry its creamy body, so do not stop cooking when the lentils are still grainy.
temper · ~7 min
Make the tempering.
1.Heat ghee in a pan over medium heat.
2.Add cumin seeds and let them crackle for 20 to 30 seconds.
3.Add asafoetida and stir briefly.
4.Add onion and cook until light golden, about 5 to 6 minutes.
TIPKeep the heat medium so the cumin blooms in the ghee without burning.
saute · ~7 min
Cook the aromatics and tomatoes.
1.Add ginger, garlic, and green chili to the pan and sauté for 1 minute.
2.Add tomato and cook until soft and pulpy, about 4 to 5 minutes.
3.Add red chili powder, coriander powder, and garam masala.
4.Mix well and cook for 30 seconds so the spices lose their raw smell.
simmer · ~7 min
Add the dal and simmer.
Pour the cooked dal into the pan and mix well with the onion-tomato tempering. Add 1 cup water if needed for a loose but creamy consistency, then simmer for 5 to 7 minutes so the flavors come together.
garnish
Finish with coriander leaves and lemon juice.
serve
Serve the dal hot.
Serve Dal Fry hot with rice, jeera rice, roti, or plain paratha.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the toor dal until it mashes easily between your fingers; even slightly undercooked dal will taste grainy in Dal Fry.
2
Mash only lightly after pressure cooking so the dal stays creamy but still has a little body.
3
Let the cumin crackle fully in hot ghee before adding onion; this perfumes the fat that flavors the whole dish.
4
Cook the onions to light golden, not deep brown, for a sweeter home-style North Indian finish.
5
Sauté the tomatoes until the masala looks pulpy and the ghee starts separating slightly from the sides.
6
Add extra hot water, not cold, when loosening the dal so it keeps simmering smoothly.
7
Stir in lemon juice after turning off the heat to keep its fresh brightness from becoming dull.
8
Dal Fry thickens as it sits, so keep it slightly looser than you want if serving after a few minutes.