Dal-Fry Recipe: How to Make the Perfect Dal-Fry at Home

The Comfort of Dal-Fry: A Warm Hug in a Bowl – There’s something deeply comforting about a bowl of dal-fry. It’s the kind of dish that feels like a warm hug, especially on those days when everything seems a bit too chaotic.

Dal fry

Lumina Liu

This yummy Indian vegetarian dish, Dal fry, uses toor dal and a bunch of tasty spices. It's usually eaten with Naan.

4.5 from 100 votes

Prep Time 1 Hour

Cook Time 45 Minutes

Total Time 1 Hour 45 Minutes

Course Vegetarian

Cuisine Indian

Servings 4 servings

Calories 250 kcal kcal

Ingredients

 

• 1 cup Toor dal
• 2-1/2 cups Water
• 1 tsp Salt
• 1/4 tsp Turmeric
• 3 tbs Ghee
• 1 cup Chopped tomatoes
• 1/2 tsp Cumin seeds
• 1/2 tsp Mustard Seeds
• 2 Bay Leaf
• 1 tbs chopped Green Chilli
• 2 tsp shredded Ginger
• 2 tbs Cilantro
• 1/2 tsp Red Pepper
• 1/2 tsp Salt
• 1 tsp Sugar
• 1/4 tsp Garam Masala

Instructions

 

1. Wash and soak toor dal in approx. 3 cups of water, for at least one hours. Dal will be double in volume after soaking. Drain the water.
2. Cook dal with 2-1/2 cups water and add salt, turmeric, on medium high heat, until soft in texture (approximately 30 mins) it should be like thick soup.
3. In a frying pan, heat the ghee. Add cumin seeds, and mustard seeds. After the seeds crack, add bay leaves, green chili, ginger and chili powder. Stir for a few seconds.
4. Add tomatoes, salt and sugar stir and cook until tomatoes are tender and mushy.
5. Add cilantro and garam masala cook for about one minute.
6. Pour the seasoning over dal mix it well and cook for another minute.
7. Serve with Naan.

Nutrition

Calories: 250.00 kcalFat: 10.00 gCarbohydrates: 30.00 gProtein: 10.00 g

Keyword Dal fry, Indian, Vegetarian, Curry, Naan

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I remember the first time I made dal-fry for my family; it was a chilly winter evening, and I was feeling particularly overwhelmed with the never-ending list of tasks.

I decided to take a break and cook something soothing. As the dal simmered on the stove, the house filled with the comforting aroma of spices and ghee.

My kids, drawn by the smell, gathered around the kitchen, and for a moment, all the chaos melted away. We sat down to eat, and the simplicity of the dish brought us all a sense of calm.

It’s amazing how food can do that—bring people together and provide a moment of peace amidst the daily hustle.

Since that evening, dal-fry has become a staple in our home, a go-to dish when we need a bit of comfort. It’s funny how something so simple can feel so luxurious.

I’m no expert chef, just a home cook who loves to feed her family, but I’ve learned that the magic of cooking isn’t in the complexity of the dish but in the love and care you put into it.

So, when life feels like it’s spinning out of control, I turn to dal-fry, and somehow, everything feels a little more manageable.

The Origins and Inspiration of Dal-Fry

Dal-fry, a beloved dish from Indian cuisine, is a testament to the country’s rich culinary heritage. Originating in the northern regions of India, this dish is a staple in many households, often enjoyed with rice or flatbreads like naan.

The term ‘dal’ refers to lentils, which are a fundamental part of Indian diet, providing essential protein and nutrients.

‘Fry’ in dal-fry signifies the tempering of spices in ghee or oil, a technique known as ‘tadka’ or ‘chaunk,’ which adds depth and flavor to the dish.

This method of cooking not only enhances the taste but also brings out the vibrant colors and aromas of the spices.

The beauty of dal-fry lies in its versatility; it can be as simple or as elaborate as you want, making it perfect for both everyday meals and special occasions.

Ingredients

• 1 cup toor dal
• 2-1/2 cups water
• 1 tsp salt
• 1/4 tsp turmeric
• 3 tbs ghee
• 1 cup chopped tomatoes
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 2 bay leaves
• 1 tbs chopped green chili
• 2 tsp shredded ginger
• 1/2 tsp red pepper
• 1/2 tsp salt
• 1 tsp sugar
• 2 tbs cilantro
• 1/4 tsp garam masala

Instructions: Dal-Fry Recipe

Alright, here’s how to make Dal-Fry:

Soaking the Dal

Start by washing the toor dal thoroughly under running water. Then, soak it in about 3 cups of water for at least one hour.

You’ll notice the dal will double in volume after soaking. Drain the water before moving to the next step.

Cooking the Dal

Transfer the soaked dal to a pot and add 2-1/2 cups of fresh water. Stir in 1 tsp of salt and 1/4 tsp of turmeric. Bring the mixture to a boil on medium-high heat, then reduce to a simmer.

Cook until the dal is soft and has a thick soup-like consistency, which should take about 30 minutes. Stir occasionally to prevent sticking.

Preparing the Tadka

In a frying pan, heat 3 tbs of ghee over medium heat. Once hot, add 1/2 tsp of cumin seeds and 1/2 tsp of mustard seeds. Wait for the seeds to crackle, which is a sign they’re releasing their flavors.

Quickly add 2 bay leaves, 1 tbs of chopped green chili, and 2 tsp of shredded ginger. Stir for a few seconds to let the spices bloom.

Adding the Tomatoes

Now, add 1 cup of chopped tomatoes to the pan, along with 1/2 tsp of salt and 1 tsp of sugar. Stir well and cook until the tomatoes are tender and mushy, which should take about 5-7 minutes.

The sugar helps balance the acidity of the tomatoes, while the salt enhances their flavor.

Finishing the Dal-Fry

Once the tomatoes are cooked, stir in 2 tbs of cilantro and 1/4 tsp of garam masala. Cook for about one minute to let the flavors meld together.

Pour this aromatic mixture over the cooked dal and mix well. Let it simmer for another minute to combine all the flavors.

Serving

Serve your dal-fry hot, accompanied by naan or rice. The warmth of the dish and the richness of the spices make it a perfect comfort food.

Helpful Tips for Perfect Dal-Fry

Wanna Make Amazing Dal-Fry? Here’s How!

Soaking the Dal

Soaking the dal is crucial for achieving the right texture. It helps the dal cook faster and become softer, which is essential for that creamy consistency. If you’re short on time, you can soak it in hot water for 30 minutes instead of an hour.

The Importance of Tadka

The tadka, or tempering of spices, is what gives dal-fry its distinctive flavor. The key is to let the seeds crackle before adding other ingredients. This step releases the essential oils in the spices, enhancing the overall taste of the dish.

Balancing Flavors

The addition of sugar might seem unusual, but it’s a game-changer. It balances the acidity of the tomatoes and adds a subtle sweetness that complements the spices. Don’t skip it!

Adjusting Consistency

If your dal-fry turns out too thick, you can thin it out with a bit of water. Conversely, if it’s too thin, let it simmer uncovered for a few extra minutes to reduce and thicken.

Storing and Reheating

Dal-fry keeps well in the refrigerator for up to 3 days. Reheat it gently on the stove, adding a splash of water if needed to restore the right consistency. It often tastes even better the next day as the flavors have more time to meld.

Variations on Dal-Fry

Different Ways to Make Dal-Fry:

Spicy Dal-Fry

If you like a bit more heat, increase the amount of green chili and red pepper. You can also add a pinch of cayenne pepper for an extra kick.

Creamy Dal-Fry

For a richer, creamier version, stir in a few tablespoons of heavy cream or coconut milk at the end of cooking. This adds a luxurious texture and a subtle sweetness.

Vegan Dal-Fry

To make this dish vegan, simply replace the ghee with a neutral oil like vegetable or canola oil. The flavor will be slightly different, but it’s still delicious.

Herb-Infused Dal-Fry

Experiment with different herbs like mint or parsley instead of cilantro for a fresh twist. You can also add a handful of spinach or kale for added nutrition and color.

Reflections on Dal-Fry Recipe

Making dal-fry is a reminder that sometimes, the simplest dishes can bring the most joy. It’s not about perfection; it’s about the process and the comfort it brings.

Every time I cook this dish, I’m reminded of that chilly winter evening when it first brought my family together. The beauty of dal-fry is in its flexibility—you can adjust it to your taste, and it will still be delicious.

Don’t worry if your dal isn’t as creamy as you’d like or if the tadka isn’t perfectly timed. It’s all part of the journey.

So, give it a try, embrace the imperfections, and enjoy the warmth and comfort that dal-fry brings to your table.