Dal Fry (Restaurant Style)
Dal fry is a delicious Indian lentil dish made the simplest way with toor dal, spices and herbs. Make the best at home with my easy recipe!!
- Total time
- 35 min
- Active time
- 5 min
- Yield
- 3, 3 people
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
- Optional
- Optional
- Optional
Ingredient watchpoints12 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Mustard Seeds
½ teaspoon mustard seeds ((optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Dried Red Chilli
1 dried red chilli (broken (optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Green Chilies
1 to 2 green chilies ((slit or chopped) (optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Onion
1 medium onion ((¼ cup chopped finely))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Ginger Garlic Paste
1 teaspoon ginger garlic paste ((or ½ inch ginger & 2 garlic cloves fine chopped))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Tomatoes
1 large tomato ((½ cup chopped or pureed))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Chili Powder
½ teaspoon red chili powder ((adjust to taste))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Garam Masala
½ teaspoon garam masala ((adjust to taste))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Salt
¾ to 1 teaspoon salt ((adjust to taste))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Kasuri Methi
1 teaspoon kasuri methi (crushed (dried fenugreek leaves))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Coriander Leaves
2 tablespoons coriander leaves (finely chopped)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Lemon Juice
1 to 2 tablespoons lemon juice (or as needed (optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Additional ingredient notes
Which dal do you use
There are few different kinds of toor dal available in the market & the flavor profile is different.
Even in India we get different kinds of toor dal. Some impart a slightly sweeter aroma giving a smooth texture while others don’t. So if you do not know whether the toor dal you are using is going to give you the best dal fry or not, simply add a small quantity of moong dal or masoor dal. This not only enhances the aroma & flavour but also improves the texture. Moong dal prevents water getting separated from the cooked toor dal & gives a uniform smooth texture. For the very same reasons, dhabas and restaurants add some amount of masoor dal (red lentils) to dal fry and dal tadka. Using the right amount and combination of spices is essential to make the best dal fry. Avoid using too many spices, especially chilli powder as it totally alters the flavor of dal.
Ingredients & Substitutes
Choice of lentils: The main ingredient used to make dal fry is the toor dal or arhar dal which is known as split pigeon peas in English.
It can be made using any dal of your choice like moong dal, masoor dal, chana dal or even with mixed lentils. My preferred choice is a combination of arhar dal and moong dal. Ghee or oil: Dal is always tempered with ghee as it totally elevates the flavor and taste. If you are a vegan then you can just use oil. If you do not have ghee, use 1 ½ tablespoons unsalted butter with ½ tablespoon of oil. Mustard oil also gives a very good flavour if you want to use oil. Onions impart sweet tones to the dish. If you do not eat them, just skip using them.
Spices
Whole spices: We don’t need a lot of whole spices to make this dal fry.
Mustard and cumin seeds (jeera) are the main spice used in the tempering. You may omit the mustard seeds, but you will miss the pungent flavour. Dal fry is made across India & some regions don’t use mustard seeds at all. Ginger and garlic: Fresh chopped, crushed or grated ginger and garlic can be used. There is no substitute for both these but use at least one of them if not both. Ground spices : Using a lot of spice powders like turmeric, garam masala, red chilli powder and coriander powder will just alter the original flavor of dal. So use only a fair amount of them. Chilies: I have used only green chilies for heat. You can use both dried red chilies and fresh green chilies.
Notes
Cooking dal in pot: Rinse and soak 1 cup lentils in warm water for 30 to 60 minutes.
This helps to cut down the cook time. Drain the water and pour 3 cups fresh water and bring it to a rolling boil. Simmer and cook uncovered until soft and mushy adding more hot water as required. If you see a lot of froth, skim it off. Dal must be soft before adding it to the masala. For a gluten-free option, skip asafoetida in the recipe or use a gluten-free asafoetida. For a vegan dal fry, substitute ghee with any vegetable oil of your choice. Dal fry can be made with any lentils of your choice like moong dal, chana dal or masoor dal.
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails1
Reviewed comparisons and tradeoffs that affect the path before the first active step.
Difference between dal fry & dal tadka
To make dal fry ingredients like onions, spices, ginger, garlic and tomatoes are stir fried in oil or ghee.
Later the cooked dal is simply simmered in this masala & finished with coriander leaves. No additional tadka is made here. Usually cumin, mustard, curry leaves, ginger garlic, red chili powder & kasuri methi are used. To make dal tadka, any cooked dal whether spiced or not, is incorporated with a super aromatic tempering known as tadka. Whole and ground spices along with herbs are bloomed in a small amount of ghee to bring out the flavors. A dal transforms to dal tadka when this tempering is incorporated into it. Common ingredients are cumin, garlic, hing, red chilies and chili powder (variations exist). But the tadka is all that makes a huge difference there. Related Recipes Dal Tadka Recipe Moong Dal Recipe Dal Makhani Recip...
Method Overview
Structured method notes that are separate from the step timeline.
Simmer Dal Fry
Adjust the consistency to your preference.
For a slightly flowy dal you may add ¼ to ½ cup hot water. When it cools down it will thicken a bit. We prefer dal fry to be thicker in consistency but usually it is made slightly runny. When it begins to bubble well, take 1 teaspoon kasuri methi in your palms and crush them well. Stir in and taste test to adjust salt.
How to cook Dal in a pot without cooker
If you see a lot of froth while cooking the dal, you can skim it off.
Pressure cook
You can also cook rice together if you prefer.
Place a long legged trivet and place the bowl of basmati rice (or jasmine rice) on the trivet. Cover the instant pot with the lid and position the steam release valve to sealing. Next pressure cook on high pressure and set the timer to 8 minutes. If you are using normal rice, then you can also cook for 10 minutes. When the IP is done, wait for natural pressure release. Or at least for 10 minutes and release the rest manually. Mash the dal to your liking and add 1 teaspoon crushed kasuri methi. Dal fry will be thick at this stage, pour ¼ to ½ cup hot water if you want a little loose consistency.
Faqs
Is arhar dal and toor dal same?
Yes arhar dal and toor dal are same. How do I know the quality of toor dal? Good quality toor dal is unpolished & won’t have a shiny oil coating over it. For extra shelf life normal toor dal is coated with oil which looks really good even after staying in the shelf for very long. The best way is to buy organic dal from a trusted brand and store. Is arhar dal good for health? Yes arhar dal is good for health as it is rich in protein, carbohydrates, fiber and many essential nutrients. It is good for the over-all well being.
Source video
Source video
Method Timeline
Prep
ActivePrep
5 min
Prep time from the source recipe card.
Cook
ActiveCook
30 min
Cook time from the source recipe card.
Total
PassiveTotal
35 min
Total time from the source recipe card.
Step 1
Add 1 cup dal to a pressure cooker or a pot. Wash them thrice, rubbing well with your fingers. Pour 2½ cups water. I have used only toor dal this time, but I usually use ¾ cup toor dal and ¼ cup moong dal for flavor and texture.
Image detailsRinsing dal and adding to cooker to make dal fry recipeSwasthis Recipes · Dal Fry Recipe (Restaurant Style)Dev reference Inputs and tools3
Uses
- 1 cup toor dal ((split pigeon peas) (or ¾ cup toor dal + ¼ cup moong dal or masoor dal))
- 2½ cups water ((3 cups for Instant pot, more for regular pot))
- ½ cup water ((to use for consistency))
Step 2
Pressure cook for 2 whistles on a medium heat or in the instant pot for 10 mins (PIP). When the pressure drops, open the lid & mash the dal well. To cook in a regular pot, bring the water to a rolling boil and reduce the heat to medium. Cook until the dal turns tender, mushy and smooth, adding more hot water if required. If you want you may skim off the froth as you cook.
medium heat
Image detailsPressure cooking dal until softSwasthis Recipes · Dal Fry Recipe (Restaurant Style)Dev reference Visual cue
until the dal turns tender, mushy and smooth, adding more hot water if required.
Checks2
TextureInfoTextureuntil the dal turns tender, mushy and smooth, adding more hot water if required.
Expected state: until the dal turns tender, mushy and smooth, adding more hot water if required.
TimingInfoTimingfor 10 mins
Target: 10 minute
Expected state: Pressure cook for 2 whistles on a medium heat or in the instant pot for 10 mins (PIP).
Why and source
This step has reviewed source-backed guidance.
Step 3
Heat 1½ tablespoons ghee or oil in a pan. When it becomes hot, add the following: ½ teaspoon mustard seeds (optional) ½ to ¾ teaspoon cumin seeds 1 broken dried red chili (optional) When the spices begin to splutter, add ⅛ teaspoon hing (optional) 1 sprig curry leaves (optional)
Step 4
Add ¼ cup finely chopped onions (1 medium) and 1 to 2 chopped green chilies. Saute until onions turn golden.
Step 5
Add 1 teaspoon ginger garlic paste (or ½ inch ginger and 2 garlic cloves fine chopped). Saute until the raw smell of ginger and garlic disappears, for a minute.
Image detailsfrying onions till golden to make dalSwasthis Recipes · Dal Fry Recipe (Restaurant Style)Dev reference Visual cue
until the raw smell of ginger and garlic disappears, for a minute.
Checks1
Visual cueInfoVisualuntil the raw smell of ginger and garlic disappears, for a minute.
Expected state: until the raw smell of ginger and garlic disappears, for a minute.
Inputs and tools1
Uses
- 1 teaspoon ginger garlic paste ((or ½ inch ginger & 2 garlic cloves fine chopped))
Why and source
This step has reviewed source-backed guidance.
Step 6
Add ½ cup chopped tomatoes (1 large, I use deseeded) and ¾ teaspoon salt. Saute until the tomatoes turn mushy and soft.
Image detailsfrying ginger garlic to make dal frySwasthis Recipes · Dal Fry Recipe (Restaurant Style)Dev reference Visual cue
until the tomatoes turn mushy and soft.
Checks1
TextureInfoTextureuntil the tomatoes turn mushy and soft.
Expected state: until the tomatoes turn mushy and soft.
Inputs and tools1
Uses
- ¾ to 1 teaspoon salt ((adjust to taste))
Why and source
This step has reviewed source-backed guidance.
Step 7
Then add the following spice powders: ¼ teaspoon turmeric ½ teaspoon Kashmiri red chili powder (or any spicy chili powder, adjust to taste) ½ teaspoon garam masala (adjust to taste)
Image detailsadding tomatoes with saltSwasthis Recipes · Dal Fry Recipe (Restaurant Style)Dev reference Inputs and tools3
Uses
- ¼ teaspoon turmeric
- ½ teaspoon red chili powder ((adjust to taste))
- ½ teaspoon garam masala ((adjust to taste))
Step 8
Saute for 1 to 2 mins, until the masala smells good.
Image detailsadding chilli turmeric to make dal frySwasthis Recipes · Dal Fry Recipe (Restaurant Style)Dev reference 
Image detailssauteing masalaSwasthis Recipes · Dal Fry Recipe (Restaurant Style)Dev reference Visual cue
until the masala smells good.
Checks2
Visual cueInfoVisualuntil the masala smells good.
Expected state: until the masala smells good.
TimingInfoTimingfor 1 to 2 mins
Target: 1-2 minute
Expected state: Saute for 1 to 2 mins, until the masala smells good.
Why and source
This step has reviewed source-backed guidance.
Step 9
Add the mashed dal & mix well.
Image detailspouring dal to pan to make dal frySwasthis Recipes · Dal Fry Recipe (Restaurant Style)Dev reference 
Image detailsVideoSwasthis Recipes · Dal Fry Recipe (Restaurant Style)Dev reference Step 10
Adjust the consistency to your preference. For a slightly flowy dal you may add ¼ to ½ cup hot water. When it cools down it will thicken a bit. We prefer dal fry to be thicker in consistency but usually it is made slightly runny.
Image detailssimmering dalSwasthis Recipes · Dal Fry Recipe (Restaurant Style)Dev reference 
Image detailsadd more salt & kasuri methiSwasthis Recipes · Dal Fry Recipe (Restaurant Style)Dev reference Step 11
When it begins to bubble well, take 1 teaspoon kasuri methi in your palms and crush them well. Stir in and taste test to adjust salt.
Image detailsadding coriander leaves to make dal frySwasthis Recipes · Dal Fry Recipe (Restaurant Style)Dev reference Inputs and tools1
Uses
- 1 teaspoon kasuri methi (crushed (dried fenugreek leaves))
Step 12
Add 1 tbsps chopped coriander leaves and switch off.
Step 13
Lastly, add lemon juice as prefered before serving. Serve dal fry with rice, papad, pickle or roti. Photo Guide
Step 14
Press the SAUTE button instant pot and pour ghee to the steel insert.
Step 15
When the ghee melts, add the cumin, red chilli & mustard (optional).
Step 16
As soon as the spices pop, add hing, green chilli & onions.
Step 17
Saute for 2 mins and then fry ginger garlic for 30 seconds.
Image detailstomatoes and salt to make dal fry in instant potSwasthis Recipes · Dal Fry Recipe (Restaurant Style)Dev reference 
Image detailsmushy fried masalaSwasthis Recipes · Dal Fry Recipe (Restaurant Style)Dev reference Checks1
TimingInfoTimingfor 2 mins
Target: 2 minute
Expected state: Saute for 2 mins and then fry ginger garlic for 30 seconds.
Why and source
This step has reviewed source-backed guidance.
Step 18
Add in tomatoes and salt. Saute until the tomatoes turn soft and mushy.
Image detailsadd dal to the IP and pour waterSwasthis Recipes · Dal Fry Recipe (Restaurant Style)Dev reference Visual cue
until the tomatoes turn soft and mushy.
Checks1
TextureInfoTextureuntil the tomatoes turn soft and mushy.
Expected state: until the tomatoes turn soft and mushy.
Why and source
This step has reviewed source-backed guidance.
Step 19
Stir in red chilli powder, turmeric and garam masala. Add rinsed dal and pour 3 cups water.
Step 20
Press CANCEL button. Mix well and scrape the bottom with the spatula to release any bits of food stuck.
Step 21
Optional - You can also place a long legged trivet and then place your rice bowl and cover.
Step 22
Secure the Instant pot with the lid. Set the steam vent to sealing position.
Step 23
Press the PRESSURE COOK button, high pressure and set the timer to 8 minutes.
Step 24
When the IP beeps wait for the natural release for 10 mins.
Step 25
Mash the dal to suit your liking. Then add kasuri methi and coriander leaves. Taste test and add more salt if needed.
Step 26
If you like thinner consistency you can add little hot water and mix.
Step 27
Sprinkle some lemon juice over the dal fry & serve with rice.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Testing notes
Useful tests and side-by-side notes after the method is clear.
Expert Tips
Soaking lentils cuts down the cooking time.
Aged or old lentils take longer time to cook and need more water. So use lentils that are fresher in stock.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
3, 3 people
Paste
Source step 5 creates or uses paste.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Cooking dal in pot: Rinse and soak 1 cup lentils in warm water for 30 to 60 minutes.
Cooking dal in pot: Rinse and soak 1 cup lentils in warm water for 30 to 60 minutes. This helps to cut down the cook time. Drain the water and pour 3 cups fresh water and bring it to a rolling boil. Simmer and cook uncovered until soft and mushy adding more hot water as required. If you see a lot of froth, skim it off. Dal must be soft before adding it to the masala.
For a gluten-free option, skip asafoetida in the recipe or use a gluten-free asafoetida.
For a gluten-free option, skip asafoetida in the recipe or use a gluten-free asafoetida.
For a vegan dal fry, substitute ghee with any vegetable oil of your choice.
For a vegan dal fry, substitute ghee with any vegetable oil of your choice.
Dal fry can be made with any lentils of your choice like moong dal, chana dal or masoor dal.
Dal fry can be made with any lentils of your choice like moong dal, chana dal or masoor dal. You can use toor dal alone. Use a mix of toor and moong dal for the best texture, aroma and flavour.
Soaking lentils cuts down the cooking time.
Soaking lentils cuts down the cooking time. Aged or old lentils take longer time to cook and need more water. So use lentils that are fresher in stock.
Avoid using too much of ground spices like garam masala, red chilli powder or turmeric as this alters the original flavour of lentils.
Avoid using too much of ground spices like garam masala, red chilli powder or turmeric as this alters the original flavour of lentils. If you prefer spicy dal fry, use hot green chilies instead.
To make it a complete balanced dish, you can also add veggies like carrots, bell peppers and spinach.
To make it a complete balanced dish, you can also add veggies like carrots, bell peppers and spinach. You can add them along with the tomatoes or after the tomatoes are softened. Ensure the bell peppers and spinach isn’t over cooked.
Mention @SwasthisRecipes or tag #swasthisrecipes!
Mention @SwasthisRecipes or tag #swasthisrecipes!
Recipe Utilities
Account actions, source details, export, and reporting stay available without interrupting the cooking flow.
Source and Origin
Origin declaration
Adapted from source
Imported from the swasthis-recipes page for dev review.
Copy risk: Unchecked
Dal Fry Recipe (Restaurant Style)
Article
View source
My Kitchen Actions
Login is required.
My Kitchen keeps saved recipes, private notes, adaptations, cooking logs, imports, and exports tied to your account.
Export
Public recipe exports include only approved public content. Personal backup exports require login.
Export history
No exports yet.