Dal fry restaurant style | Dal fry recipe | Dal fry masala

Dal fry restaurant style aka dal fry recipe is an iconic dal recipe which is crazily popular all over India. It is renowned for its creamy texture, amazing flavour and inimitable taste. In this preparation, toor dal aka split pigeon peas and yellow lentils are pressure cooked till soft and then sauteed in butter with onions, ginger-garlic, tomato and some spices. Dal fry masala is mostly relished with rice like steamed rice, jeera rice, pulao etc. or with flat bread like butter naan, garlic naan etc.

Dal aka lentils are the most common staples which is superb source of protein in Indian diet. There are myriad dal recipes prepared every day in each house in India. Whether it’s lunch or dinner, a bowl of comforting dal is always there on the dining table. Dal fry recipe is one of them.

About the recipe
Health Benefits of Toor dal and Moong dal
Tips and Suggestions
How to make Dal fry (step wise photos)
Recipe Card

Dal fry is an Indian dal recipe where the word ‘Dal’ is a Hindi word which refers ‘lentils aka legumes’ and the word ‘fry’ is the terminology used for sautéing in Indian cuisine.

Dal fry recipe can be prepared in myriad ways using different lentils or different combination of lentils. Yes, dal fry masala can be prepared with red lentils aka masoor dal, yellow lentils aka moong dal or with Bengal gram aka chana dal other than toor dal aka split pigeon pea.

In most of the restaurants, either a combination of toor dal and moong dal or a combination of toor dal and masoor dal is used to prepare the recipe of dal fry.

Normally, in dal fry, the dal is sautéed in ghee for a minute and then pressure cooked till soft and not alt dente. Then the dal is simmered with sautéed onion, tomatoes, ginger-garlic and some whole and powdered spices. Hence, the recipe is named as Dal fry.

Though both dal fry and dal tadka are prepared with almost the same ingredients but still the cooking technique of preparing both the dishes are different from each other which makes a difference in the taste, texture and flavour.

For the dal fry, first, the dal is sautéed in ghee and pressure cooked till soft. Then the cooked dal is simmered with sautéed onion, ginger-garlic, tomato and spices.

For dal tadka, first, the dal is cooked with onion, ginger-garlic, tomato and then a separate tadka is prepared with spices, herbs which is then mixed with the dal.

Both the preparations are frequently served in dhabas and restaurants on regular basis.

Recipe for dal fry is one of my favourites and since my childhood, I have ordered it a countless number of times in restaurants. I never tried this classic dal recipe at home before my marriage. My husband is addicted to dal recipes like dal fry, dal tadka, dal makhani etc. and whenever we go to any north Indian restaurant, he always orders a plate of either of these.

His passion towards the dal recipes dragged me towards the kitchen to prepare myriad dahl recipes at home. Honestly, on my first attempt, the taste of the dish was ok but not like the restaurant-served ones. After multiple attempts and experiments, finally, I got the key to preparing a perfect dal fry masala which my husband certified to be better than the restaurant-bought ones.

Dal fry recipe aka restaurant-style dal fry recipe is a simple and easy dal recipe. Surprisingly, this dal recipe requires limited ingredients but tastes outstanding. All the ingredients are easily available in any Indian grocery or Asian section of supermarket.

Toor dal & moong dal: The primary component of the recipe. Any dal can be used for the recipe but toor dal works best. I have used ¾ cup of toor dal and ¼ cup of moong dal for the recipe.

Onion & Ginger-Garlic: These are the most common ingredients used to give texture and to flavour up the dal.

Tomato: The addition of tomatoes adds slight tanginess and enhances the taste of the dish.

Green chillies: It adds a heaty taste and refreshing flavour to the dish.

Ghee aka clarified butter: It is another primary ingredient which is used to cook the dal fry. It can also be prepared with oil but ghee enhances the taste and flavour of the dish.

Whole spices & hing: Add whole spices like dry red chillies, cumin seeds, mustard seeds and hing aka asafoetida into the ghee for tempering. These spices induce a nice aroma into the ghee. So, try not to skip any of these whole spices.

Ground spices: Other than whole spices, I have used ground spices turmeric powder, red chilli powder, garam masala powder for the recipe. All the spices help to develop a nice flavour and taste for the dish.

Herbs: Coriander leaves and dried fenugreek leaves aka kasuri methi is used at the final stage of cooking the dal fry. Both the herbs are very important to flavour up the dal.

Salt: The most important ingredient which adds saltiness to the dish.

Water: Water is used to cook the dal and to adjust the consistency of the dish.

• It is super delectable and easy to make
• Healthy & nutritious
• High source of protein and fibre
• Gluten-free
• A versatile dish which can be paired up with rice or flat bread.

Dal fry restaurant-style with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks to prepare the perfect restaurant-style dal fry. I have tried my level best to keep the recipe as simple as possible so that you can opt-in making the recipe effortlessly. But before directly jumping into the recipe, let me share a few interesting facts about the recipe and toor dal.

Toor dal or Tur dal is known by many different names. In a few places, it is famous as Arhar dal and in few other places, it is also referred to as Tuvar dal. In English, it is referred to as split pigeon peas. Many classic Indian dishes are prepared with this dal. There are hundreds of dal recipes that are prepared with this Arhar dal.

Toor dal is a versatile legume and many other recipes are prepared with it other than dal recipes like vegetable curry, stuffing, pakoda etc.

• Toor dal (Split pigeon peas) is one of the healthiest dals. It contains folic acid, which is very important for women body, especially if she is planning to conceive.
• It contains folic acid which prevents many birth defects in children.
• It is a great source of fibre, protein and carbohydrates.
• It is very healthy for growing children. Regular consumption of Toor dal can reduce many health risks.

• Moong dal (Yellow lentils) is full of vitamins and protein.
• They are an excellent source of antioxidants which is very good for our heart and for diabetic patients. The antioxidants help to get rid of many chronic diseases.
• They are low in calories and high in fibre which is good for weight loss.
• The minerals like potassium, and magnesium present in the dal help to control the blood pressure level of the body.
• They are a good source of iron and folate which are very helpful for pregnant women.
• Cooked moong dal is preferred for toddlers and pregnant women for its very easily digestible quality.

• Soak the split pigeon peas and yellow lentils in enough water for at least 1 hour.
• The addition of yellow lentils give a nice texture to the dal. Don’t skip it.
• Saute the dal in ghee for a minute before pressure cooking. It enhances the flavour of the dish.
• Pressure cook the dal till soft and not al dente for better flavour.
• Try to cook the dal in ghee. The addition of ghee induces a better flavour to the dal.
• Addition of too much spice can spoil the real taste of the recipe. I have used very limited spices for the recipe.
• Don’t skip Kasuri methi (dried fenugreek leaves) and coriander leaves from the recipe. It complements the flavour of dal fry recipe.
• The consistency of the dal is neither too thick nor too runny. But you can adjust the consistency according to your own choice.
• You can adjust the green chillies, red chilli powder and dry red chilli according to your own preferred taste.
• If you want to induce smokey flavour into the dal fry then go for the dhungar process or you can add smoked paprika too instead of red chilli powder.

To prepare dal fry restaurant style, it is very important to take a correct proportion of lentils and to soak the dal properly.

I have used ¾ cup of toor dal and ¼ cup of moong dal and washed them properly. Soak the dal for at least 1 hour. Then, drain the excess water and add fresh water to the lentil. Wash the dal again and drain the excess water.

Put a pressure cooker on flame and allow it to become dry. Add 1 teaspoon of ghee into it and allow it to melt. Add the rinsed dal into the cooker and fry it for 2 minutes over medium flame. Add salt, water and give a nice stir. Close the lid and put the cooker on medium flame and cook it till 3 whistles. Allow the cooker to release its pressure and then mash the dal slightly if required.

On the other hand, finely chop the onion, ginger, garlic, tomatoes, coriander leaves and keep them aside for the dal fry masala.

Now, put a pan on flame and add generous amount of ghee and allow them to melt. Add mustard seeds and allow them to crackle. Then add cumin seeds, dry red chilli, hing aka asafoetida and give a nice stir. Cook it for a few seconds.

Add chopped onion into the pan and cook it for another 5-6 minutes over medium flame till translucent. Stir in regular intervals. Add chopped ginger-garlic and cook it over medium flame for couple of minutes until the raw smell goes away.

Add chopped tomatoes, green chillies and give a nice mix. Add salt and mix it well. Cover the pan and cook it on low flame for 5-6 minutes until the tomatoes get mushy.

Add turmeric powder, red chilli powder, garam masala powder and mix it well. Cover the pan and cook it on low flame for 1-2 minutes. Stir it in between.

Add the cooked dal into the pan and mix it well. Add 1½ cup water into the pan and give a nice stir. Put the flame on high and allow the dal to boil. Cook the dal until you get the desired consistency and then turn the flame low. Crush the Kasuri methi in your palm and add to the pan. Add chopped coriander leaves into the dal and mix it well. Switch off the flame and put the pan down.

I have already shared many dal recipe Indian in my previous posts. I hope you may like a few of those recipes like

Dal makhani
Moong dal tadka
Kali dal
Dhuli urad dal no onion no garlic

..And Many more…

• ¾ cup Toor dal (Split pigeon peas)
• ¼ cup Moong dal (Yellow lentils)
• 2½ cup Water
• 1 teaspoon Salt
• 1 teaspoon Ghee (Clarified butter)

• 1 Onion, finely chopped
• 1-inch Ginger, finely chopped
• 2 large cloves of Garlic, finely chopped
• 2 Tomatoes, finely chopped
• 2-3 green Chillies
• 3 tablespoons Coriander leaves, finely chopped
• ½ teaspoon Mustard seeds (Sarso)
• ½ teaspoon Cumin seeds (Jeera)
• 1 Dry red chilli (sukhi lal mirch)
• ¼ teaspoon Hing (Asafoetida)
• 1 teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• 1 teaspoon Garam Masala powder
• 1 teaspoon Kasuri methi (Dried fenugreek leaves)
• Salt to taste
• 2 tablespoons Ghee (Clarified butter)
• 1 ½ cup Water, adjust according to desire consistency

1. Take ¾ cup of toor dal and ¼ cup of moong dal into a pot and wash it properly. Soak the dal in enough water for at least 1 hour. Then, drain the excess water and add fresh water to the lentils. Wash the dal again and drain the excess water.
2. Put a pressure cooker on flame and allow it to become dry. Add 1 teaspoon of ghee into it and allow it to melt.
3. Add the rinsed dal into the cooker and fry it for 2 minutes over medium flame.
4. Add 1 teaspoon salt, 2½ cup water and give a nice stir. Close the lid and put the cooker on medium flame and cook it till 3 whistles. Allow the cooker to release its pressure and then mash the dal slightly if required.
5. On the other hand, finely chop the onion, ginger, garlic, tomatoes, coriander leaves and keep them aside for the dal fry masala.
6. Now put a pan on flame and allow it to become dry. Add 2 tablespoons of ghee and allow them to melt.
7. Add ½ teaspoon mustard seeds and allow them to crackle.
8. Add ½ teaspoon cumin seeds, 1 dry red chilli, ¼ teaspoon hing aka asafoetida and give a nice stir. Cook it for 10-15 seconds.
9. Add chopped onion into the pan and cook it for another 5-6 minutes over medium flame till translucent. Stir it in regular intervals.
10. Add chopped ginger & garlic and cook it over medium flame for a couple of minutes until the raw smell goes away.
11. Add the chopped tomatoes, 2-3 green chillies and give a nice mix.
12. Add salt and mix it well. Cover the pan and cook it on low flame for 5-6 minutes until the tomatoes get mushy.
13. Add 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon garam masala powder and mix it well. Cover the pan and cook it on low flame for 1-2 minutes. Stir it in between.
14. Add the cooked dal (Step 4) into the pan and mix it well.
15. Add 1½ cups water into the pan and give a nice stir. Put the flame on high and allow the dal to boil. Cook the dal until you get the desired consistency and then turn the flame low.
16. Crush 1 teaspoon Kasuri methi in your palm and add it to the dal.
17. Add 3 tablespoons of chopped coriander leaves into the dal and mix it well.
18. Check the salt of the dal and add if required. Switch off the flame and put the pan down.

Transfer the dal fry masala into a serving bowl. Serve the dal hot or warm to enjoy the best taste. Pair up the delectable dal with rice items like steamed rice, jeera rice, pulao or with flatbread like roti, paratha etc. and enjoy your luscious comforting meal.

Dal fry restaurant style | Dal fry recipe | Dal fry masala

Serves: 4 Prep Time: 10 Minutes (excluding the soaking time of the dal) Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: NA calories NA fat

Rating: 4.5/5

( 2 voted )

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Ingredients

To pressure cook the dal

• ¾ cup Toor dal (Split pigeon peas)
• ¼ cup Moong dal (Yellow lentils)
• 2½ cup Water
• 1 teaspoon Salt
• 1 teaspoon Ghee (Clarified butter)

Other ingredients

• 1 Onion, finely chopped
• 1-inch Ginger, finely chopped
• 2 large cloves of Garlic, finely chopped
• 2 Tomatoes, finely chopped
• 2-3 green Chillies
• 3 tablespoons Coriander leaves, finely chopped
• ½ teaspoon Mustard seeds (Sarso)
• ½ teaspoon Cumin seeds (Jeera)
• 1 Dry red chilli (sukhi lal mirch)
• ¼ teaspoon Hing (Asafoetida)
• 1 teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• 1 teaspoon Garam Masala powder
• 1 teaspoon Kasuri methi (Dried fenugreek leaves)
• Salt to taste
• 2 tablespoons Ghee (Clarified butter)
• 1 ½ cup Water, adjust according to desire consistency

Instructions

1. Take ¾ cup of toor dal and ¼ cup of moong dal into a pot and wash it properly. Soak the dal in enough water for at least 1 hour. Then, drain the excess water and add fresh water to the lentils. Wash the dal again and drain the excess water.
2. Put a pressure cooker on flame and allow it to become dry. Add 1 teaspoon of ghee into it and allow it to melt.
3. Add the rinsed dal into the cooker and fry it for 2 minutes over medium flame.
4. Add 1 teaspoon salt, 2½ cup water and give a nice stir. Close the lid and put the cooker on medium flame and cook it till 3 whistles. Allow the cooker to release its pressure and then mash the dal slightly if required.
5. On the other hand, finely chop the onion, ginger, garlic, tomatoes, coriander leaves and keep them aside for the dal fry masala.
6. Now put a pan on flame and allow it to become dry. Add 2 tablespoons of ghee and allow them to melt.
7. Add ½ teaspoon mustard seeds and allow them to crackle.
8. Add ½ teaspoon cumin seeds, 1 dry red chilli, ¼ teaspoon hing aka asafoetida and give a nice stir. Cook it for 10-15 seconds.
9. Add chopped onion into the pan and cook it for another 5-6 minutes over medium flame till translucent. Stir it in regular intervals.
10. Add chopped ginger & garlic and cook it over medium flame for a couple of minutes until the raw smell goes away.
11. Add the chopped tomatoes, 2-3 green chillies and give a nice mix.
12. Add salt and mix it well. Cover the pan and cook it on low flame for 5-6 minutes until the tomatoes get mushy.
13. Add 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon garam masala powder and mix it well. Cover the pan and cook it on low flame for 1-2 minutes. Stir it in between.
14. Add the cooked dal (Step 4) into the pan and mix it well.
15. Add 1½ cups water into the pan and give a nice stir. Put the flame on high and allow the dal to boil. Cook the dal until you get the desired consistency and then turn the flame low.
16. Crush 1 teaspoon Kasuri methi in your palm and add it to the dal.
17. Add 3 tablespoons of chopped coriander leaves into the dal and mix it well.
18. Check the salt of the dal and add if required. Switch off the flame and put the pan down.