Dal Fry

Let’s be real — Dal Fry is one of those comfort foods you never get tired of.

Whether it’s a lazy Sunday lunch or a quick weeknight dinner, this simple, is always there for you.

It’s warm, wholesome, and incredibly satisfying.

And the best part? You don’t need fancy ingredients or hours in the kitchen. Just a few everyday staples, and you’re on your way to making magic in a bowl.

So, What Makes This Dal Fry Special?

You’ve probably had dal fry before. But this version brings together three kinds of lentils for a deeper, creamier texture that’s both nutritious and rich in flavor.

Here’s what each dal brings to the table:

Toor Dal – classic, nutty, and filling
Moong Dal – light and easy to digest
Masoor Dal – slightly earthy, breaks down beautifully

Together, they create a base that’s velvety and full of body, without needing cream or butter.

💡 Pro Tip: Want an extra boost of nutrition? Soak the dals overnight — this makes them easier to digest and speeds up cooking.

Not Just Tasty – It’s Healthy Too

Packed with plant-based protein, fiber, and essential minerals, dal fry isn’t just comforting — it’s also good for you. It's gluten-free, light on the stomach, and balances easily with both rice and flatbreads.

🌿 Vegan Swap: Swap ghee for any neutral plant-based oil like avocado or coconut. You’ll still get that beautiful texture and flavor!

Here's How It Comes Together

Start by soaking and pressure cooking the mixed dals with a bit of turmeric — this helps break them down into a soft, mashable consistency.

While that’s happening, heat a mix of ghee and oil in a kadai. Toss in cumin seeds, red chilies, curry leaves, and asafoetida — the usual suspects for that classic Indian tadka.

Then comes your base: sautéed garlic, ginger, and green chilies for the heat, followed by chopped onions until golden. Add in the tomatoes and cook them down till soft and jammy.

Next, it’s time to build that signature dal flavor. Add turmeric powder, Kashmiri red chili powder (for that stunning color!), a pinch of kasuri methi, and then stir in the cooked dal.

Pour in water to get the consistency you love — some like it thick, some like it pourable — then bring it all to a gentle boil.

Finish strong with a sprinkle of garam masala and fresh coriander leaves.

💡 Pro Tip: Toast your kasuri methi lightly before crushing it between your palms — it releases deeper aroma and flavor.

https://www.youtube.com/watch?v=XtvzuziFFBI

Best Ways to Serve Dal Fry

This dal plays well with pretty much everything, but here are some top combos:

Steamed basmati or jeera rice
Ghee-roasted rotis or tandoori naan
With pulao for a one-pot-meal vibe

Add a little achar (pickle) or papad on the side and you’ve got a full-fledged Indian thali on your hands.

Meal Prep + Leftover Game

Dal fry is great fresh, but it’s also super meal-prep friendly:

Stays fresh in the fridge for 2–3 days
Freezes well in small containers — just thaw and reheat with a splash of water
Double the tempering and store it separately for fresh tadka every time

Hosting a party? Make the base dal in advance and temper it hot just before serving. That sizzling sound? It’ll make your guests run to the table.

Prep Time 30 mins

Cook Time 45 mins

Total Time 1 hr 15 mins

Cooking Method: Sauteing, Simmering

Cuisine: Indian

Courses: Lunch, Side Dish

Difficulty: Intermediate

Servings: 5

Calories: 245

Best Season: Suitable throughout the year

Dietary: High-Fiber, High-Protein, Vegetarian

Description

This classic Dal Fry brings together toor, moong, and masoor dal for a velvety, nutrient-rich dish tempered with aromatic spices, curry leaves, and garlic. Perfect with jeera rice, pulao, or roti, it’s an easy and comforting Indian meal you’ll come back to again and again.

Ingredients

1/4 cup toor dal
1/4 cup moong dal
1/2 cup masoor dal
water (as needed)
1/4 tsp turmeric powder (for boiling dal)
2 tsp ghee
1 tsp oil
1 tsp cumin seeds
2 red chili
1/2 tsp asafoetida powder
curry leaves (a few)
1 onion (chopped)
2 green chili (chopped)
1 tsp garlic (finely chopped)
1 tsp ginger (finely chopped)
2 tomato (chopped)
1/4 tsp turmeric powder (for masala)
2 tsp kashmiri red chili powder
2 tsp salt (adjust to taste)
kasuri methi (crushed)
1 1/2 cups water
1/2 tsp garam masala
coriander leaves (for garnish)

Instructions

Prep Work

1
Wash and soak dals
Rinse and soak toor, moong, and masoor dal together in water for about 30 minutes.
2
Chop ingredientsChop onions, tomatoes, green chilies, garlic, and ginger. Set aside.

Method

3
Pressure cook dals
Add turmeric powder and pressure cook soaked dals for 4-5 whistles on medium flame. Let pressure release naturally.
4
Mash cooked dalOpen the cooker and mash the dals well. Keep it aside.
5
Temper spicesHeat oil and ghee in a kadai, add cumin seeds, red chilies, asafoetida, and curry leaves. Let them sizzle.
6
Saute aromaticsAdd ginger, garlic, and green chilies. Saute until aromatic.
7
Cook onionsAdd chopped onions and sauté till golden brown.
8
Cook tomatoesAdd chopped tomatoes and cook until they become soft.
9
Add spicesMix in red chili powder, turmeric,salt and kasuri methi. Stir everything well.
10
Add mashed dalAdd the cooked dal to the masala and stir to combine.
11
Add water and boilPour in water and bring the dal to a boil. Let it simmer for 15 minutes.
12
Finish with garnishSprinkle garam masala and fresh coriander leaves before serving.