Dal Fry is a popular Indian dal recipe which is a combination of mixed pulses like arhar, yellow moong and masoor dal. It is a dish that is very easy to make and is often served in Indian homes during lunch or dinner. I usually prepare Dal in this way and it’s taste is actually same what is served in restaurants. It is one of my absolute favorites because it is easy to make and tastes so good to eat with rice.
This dal recipe is made of arhar dal also known as tur, toovar, moong dal, and masoor (pink or orange) dals. You can use anyone of them to make this recipe and then tempered with onion, tomatoes and lot of ginger, garlic and coriander. The use of ghee does give the dal a beautiful flavor and aroma. This Dal recipe goes so well with parathas, rotis, jeera rice or plain steamed basmati rice tandoori roti. I loved to eat with stir fry vegetables, papad, pickle as a side dish with dal fry and rice.
This simple dal fry recipe can be prepare in numerous ways with basic ingredients mostly available in Indian kitchens. Dal fry is not thin. It has usually a medium to a thick consistency. When you prepare it, you can adjust the amount of water.
So, it is made by soft cooked dal in a pressure cooker with a tempering of ginger, garlic, onions, tomatoes and spice powders fried in the ghee and then added to the dal. That’s why it is known as Dal Fry. You can definitely add the ingredients as per your taste.
Follow the detailed recipe to make Dal Fry at home mentioned below.
Hope you guys enjoy this style of Dal I like.
Dal Tadka Fry
Print RecipeIngredients
- ½ cup arhar (tuvardaal)+ ¼ cup moong + ¼ cup masoor dal
- 1 cup onions finely chopped
- 1 cup tomatoes finely chopped
- 2 teaspoons ginger grated
- 2 teaspoons garlic finely chopped
- 2-3 green chillies chopped
- ½ teaspoon turmeric powder
- Salt to taste
- 4 tablespoons ghee/butter
- 1 teaspoons mustard seeds
- 2 dry red chilies
- 1 tablespoon coriander finely chopped for garnishing
Instructions
- Rinse the dal properly (I used mix of arhar, moong and masoor dal). In a large bowl soak for atleast 1.5 hours and then drain all the water.
- In a pressure cooker, add the soaked daal with 4 cups of water, salt according to taste, turmeric powder, green chillies, ginger paste, garlic paste. Cook on high flame for 3 to 4 whistles then lower the heat and let it cook for 3 to 4 minutes. Keep aside.
- Heat ghee in a deep pan on medium flame. Once hot, add the mustard seeds, let them sizzle. Then add dry red chilli, saute quickly for few seconds on a medium flame.
- Add the onions and cook for 2 to 3 minutes until soft and turns golden brown in color.
- Add the tomatoes with a cup of water, so that the masala would not be burn. Mix well and cook on a medium flame for 3 to 4 minutes, stir in between occasionally.
- Now add the cooked dal to the pan. Add one cup of water to the dal, mix well. Let the dal cook for 3 to 4 minutes on a medium flame.
- Garnish with coriander and serve dal fry with plain/tandoori roti or rice!
Tips-
- To give a wonderful flavor and aroma to the dal use ghee instead of using oil.
- I am using mix of toor, moong and masoor dal here. You can use toor dal only or use a combination of toor, moong and masoor dal too.
