Dal Fry (Restaurant Style)

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27 stepsTiming varies by step

Ingredient prep checklist

Mustard Seeds: ½ teaspoon mustard seeds ((optional))
Dried Red Chilli: 1 dried red chilli (broken (optional))
Green Chilies: 1 to 2 green chilies ((slit or chopped) (optional))
Onion: 1 medium onion ((¼ cup chopped finely))
Ginger Garlic Paste: 1 teaspoon ginger garlic paste ((or ½ inch ginger & 2 garlic cloves fine chopped))
Tomatoes: 1 large tomato ((½ cup chopped or pureed))
Chili Powder: ½ teaspoon red chili powder ((adjust to taste))
Garam Masala: ½ teaspoon garam masala ((adjust to taste))
Salt: ¾ to 1 teaspoon salt ((adjust to taste))
Kasuri Methi: 1 teaspoon kasuri methi (crushed (dried fenugreek leaves))
Coriander Leaves: 2 tablespoons coriander leaves (finely chopped)
Lemon Juice: 1 to 2 tablespoons lemon juice (or as needed (optional))

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

This step 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))

Full ingredient reference

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))
2 tablespoons ghee ((or oil or butter))
½ to ¾ teaspoon cumin seeds
½ teaspoon mustard seeds ((optional))
⅛ teaspoon hing ((asafoetida))
1 dried red chilli (broken (optional))
1 to 2 green chilies ((slit or chopped) (optional))
1 medium onion ((¼ cup chopped finely))
1 teaspoon ginger garlic paste ((or ½ inch ginger & 2 garlic cloves fine chopped))
1 large tomato ((½ cup chopped or pureed))
¼ teaspoon turmeric
½ teaspoon red chili powder ((adjust to taste))
½ teaspoon garam masala ((adjust to taste))
¾ to 1 teaspoon salt ((adjust to taste))
½ cup water ((to use for consistency))
1 teaspoon kasuri methi (crushed (dried fenugreek leaves))
2 tablespoons coriander leaves (finely chopped)
1 to 2 tablespoons lemon juice (or as needed (optional))

References

This step 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))

Full ingredient reference

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))
2 tablespoons ghee ((or oil or butter))
½ to ¾ teaspoon cumin seeds
½ teaspoon mustard seeds ((optional))
⅛ teaspoon hing ((asafoetida))
1 dried red chilli (broken (optional))
1 to 2 green chilies ((slit or chopped) (optional))
1 medium onion ((¼ cup chopped finely))
1 teaspoon ginger garlic paste ((or ½ inch ginger & 2 garlic cloves fine chopped))
1 large tomato ((½ cup chopped or pureed))
¼ teaspoon turmeric
½ teaspoon red chili powder ((adjust to taste))
½ teaspoon garam masala ((adjust to taste))
¾ to 1 teaspoon salt ((adjust to taste))
½ cup water ((to use for consistency))
1 teaspoon kasuri methi (crushed (dried fenugreek leaves))
2 tablespoons coriander leaves (finely chopped)
1 to 2 tablespoons lemon juice (or as needed (optional))