Hyderabadi Dal Fry

Name: Hyderabadi Dal Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 1 cup toor dal (washed and soaked); 3 cup water (for cooking the dal); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (slit); 1 tsp ginger-garlic paste; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 0.5 tsp cumin seeds; 0.5 tsp mustard seeds; 8 pcs curry leaves; 1 pinch asafoetida; 2 tbsp oil; 1 tbsp ghee; 0.5 tsp salt; 2 tbsp cilantro (chopped); 1 tbsp lemon juice

RATING

4.6/5(115)

TASTE SCORE

8/10

A comforting Hyderabadi-style dal with toor dal cooked until soft, then finished with a fragrant onion, tomato, garlic, and spice tempering. It is homely, satisfying, and pairs especially well with rice or roti.

PREP

15m

COOK

30m

SERVES

1 KATORI

306 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Prepare the dal and vegetables.
1.Wash the toor dal well until the water runs clearer.
2.Soak the dal in fresh water for 30 minutes, then drain.
3.Finely chop the onion and tomato.
4.Slit the green chilies and chop the cilantro.
pressure cook · ~20 min
Pressure cook the dal.
1.Add the soaked toor dal to a pressure cooker with 3 cups water, turmeric powder, and salt.
2.Cook on medium heat for 4 to 5 whistles until the dal turns soft.
3.Let the pressure release naturally.
4.Open and mash the dal lightly for a smoother texture.
TIPA light mash gives the dal body while still keeping a little texture.
temper · ~2 min
Make the tempering.
1.Heat oil and ghee in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds, curry leaves, and asafoetida.
4.Cook for a few seconds until fragrant.
TIPKeep the heat medium so the spices bloom without burning.
saute · ~12 min
Cook the masala base.
1.Add the chopped onion and sauté until light golden, 5 to 7 minutes.
2.Add green chilies and ginger-garlic paste, then cook 1 minute until the raw smell fades.
3.Add tomato, red chili powder, and coriander powder.
4.Cook until the tomato softens and the masala looks glossy, 4 to 5 minutes.
simmer · ~10 min
Combine the dal and simmer.
Add the cooked dal to the pan and mix well with the masala. Pour in 1 cup water if needed to loosen the consistency, then simmer gently for 8 to 10 minutes so the flavors come together.
garnish
Finish with cilantro and lemon juice.
Stir in the chopped cilantro and lemon juice just before taking the dal off the heat.
serve
Serve hot.

PRO TIPS

What to keep in mind.

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

1
Soaking the toor dal for 30 minutes helps it cook evenly and turn creamy after mashing.
2
Mash the cooked dal lightly, not fully smooth, so the Hyderabadi dal keeps some body.
3
Let the mustard seeds fully splutter before adding cumin, or the tempering will taste flat.
4
Cook the onions to light golden only; very dark onions can make the dal taste slightly bitter.
5
Simmer the dal for the full 8 to 10 minutes after mixing in the masala so the tempering flavors soak in.
6
Add lemon juice only at the end and off the heat to keep its brightness fresh.
7
If reheating later, loosen with a splash of hot water since toor dal thickens as it sits.