Restaurant Style Dal Fry: Authentic Indian Lentil Curry Recipe
45 minutes
1013 reads
About Restaurant Style Dal Fry: Authentic Indian Lentil Curry Recipe
Craving the rich, flavorful Dal Fry you get at your favorite Indian restaurant? This recipe lets you recreate that magic at home! It's surprisingly easy and quick, and I promise, everyone who tries it will be hooked. My own restaurant-style Dal Fry has become a family favorite, and I'm excited to share the secret.This detailed recipe, complete with step-by-step instructions, will guide you to Dal Fry perfection. Get ready to impress your family and friends with this authentic Indian lentil curry.Don't forget to leave a comment and let me know how yours turns out! Your feedback is invaluable.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Dal
- 1/2 cup Pigeon Pea also known as pigeon pea lentils. use red lentils for a smoother texture.
- 2 cup Water
Aromatics & Spices
- 1 Onion finely chopped, medium
- 2 Tomato finely chopped, small
- 4 Garlic minced
- 1 inch Ginger finely minced
- 1 tsp Turmeric
- 1 tsp Cumin
- 1 tsp Coriander
- 1/2 tsp Garam Masala
- 1/2 tsp Chili Powder adjust to your spice preference; kashmiri chili powder for milder flavor, red
- 1 tsp Salt to taste
- Small bunch Coriander for garnish
- 1/2 tsp Cumin seeds
- 1/4 tsp Mustard Seeds
- 1 pinch Asafoetida hing
- 4 tbsp Oil vegetable or ghee (clarified butter)
- 1-2 Chili green, optional for extra heat, slit lengthwise
- Few Curry Leaves
Instructions
Prepare the Dal
- Rinse 1/2 cup toor dal under cold water until the water runs clear. Combine the dal with 2 cups of water, 1 teaspoon of turmeric powder, and 1 tablespoon of oil in a pressure cooker. Pressure cook for 3 whistles, or until the dal is soft and easily mashed.
Sauté Aromatics
- Finely chop the onion, tomatoes, garlic, and ginger. Heat 3 tablespoons of oil in a pan over medium heat. Add the minced ginger and garlic, sauté for 2 minutes until fragrant. Add the chopped onions and sauté for another minute until softened.
Add Tomatoes and Spices
- Add the chopped tomatoes, salt, and cook until the tomatoes soften and release their juices. Stir in the turmeric powder, cumin powder, coriander powder, garam masala, and red chili powder. Cook for 1 minute, stirring constantly.
Combine Dal and Simmer
- Add the cooked dal to the tomato mixture. Stir well to combine. Simmer for 3-5 minutes to allow the flavors to meld.
Make the Tadka (Tempering)
- Heat 1 tablespoon of oil in a small pan. Add mustard seeds and cumin seeds. Once they splutter, add asafoetida (hing), green chilies (optional), and curry leaves. Lower the heat, and add red chilies (optional) if you desire extra heat. Remove from heat immediately.
Finish and Garnish
- Pour the tadka over the dal. Garnish with fresh coriander leaves. Serve hot with rice, roti, or naan.
Recipe Notes
Expert Tips for the Best Dal Fry:
- For an extra creamy dal, use red lentils instead of toor dal.
- Adjust the amount of red chili powder to your preferred spice level. Kashmiri chili powder offers vibrant color with less heat.
- Don't skip the tadka! It adds a wonderful aroma and flavor to the dal.
- If you don't have a pressure cooker, you can simmer the dal in a pot until it's tender, which may take about 30-40 minutes.
Recipe Video
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Recipe Nutrition
Calories: 136kcalCarbohydrates: 27gProtein: 7gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 45mgPotassium: 523mgFiber: 7gSugar: 8gVitamin A: 1396IUVitamin C: 55mgCalcium: 65mgIron: 2mg
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This is so tempting! Thank you.
This looks so inviting! Thank you.
Yum! This recipe is a must-try.
Absolutely fantastic! Thanks for the recipe.