Dal Fry Recipe Dhaba Style | Dal Fry Ki Recipe

Dal Fry Recipe Dhaba Style | Dal Fry Ki Recipe with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel.  This dal fry is a popular Indian lentil recipe made with toor dal, onion, tomato, and some spices. Usually, it is prepared with toor dal or pigeon peas also known as tur, toovar or yellow lentils. But you can experiment with a combination of dals like toor or moong or masoor dal or a mixture of each dal, it tastes good in any way. I have already shared Dal Tadka Recipe, where I have used Dungar Method to get the smoky flavour both the recipes are similar with slight variations only. In dal fry recipe, the tadka or tempering is done at the beginning, then to the same tadka, onion and tomato are also added, sautéed, finally, cooked toor dal is added on top of it. Whereas in Dal Tadka Recipe, tempering is done as the final step after cooking and adding all the spices to the dal. This Dal Fry is an excellent pair with Jeera Rice, Ghee Rice, Veg Pulao, Phulka, Chapati etc.

Check my other Gravy Recipes for Chapati / Roti like
1. Green Peas Gravy
2. Easy Chole Masala
3. Palak Paneer
4. Phool Makhana Gravy
5. Rajma Masala
6. Dal Makhani

Dal Fry Ki Recipe

Dal Fry Recipe Dhaba Style | Dal Fry Ki Recipe

Priya Santhamohan

Dal Fry Recipe Dhaba Style | Dal Fry Ki Recipe is a popular Indian lentil recipe made with toor dal, onion, tomato, and some spices. This Dal Fry is an excellent pair with Jeera Rice, Ghee Rice, Veg Pulao, Phulka, Chapati etc.

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Gravy, Sidedish for Rice, Sidedish for Roti

Cuisine North Indian

Servings 4 People

Calories 245 kcal

Equipment

• Stovetop
• Kadai / Pan

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• ¼ Cup Toor Dal
• ¼ Cup Moong Dal
• 2 Cups Water
• 1 Small Onion
• 1 Small Tomato
• 2 Pinch Turmeric Powder (Optional)
• ½ tsp Chilli Powder
• ¼ tsp Garam Masala Powder Link for Homemade Garam masala
• Salt As Required
• 2 tbsp Coriander Leaves
• ¼ tsp Kasuri Methi Leaves
• 1 tbsp Lemon Juice (Optional)

To Temper

• 1½ tbsp Ghee Link for Homemade Ghee
• ½ tsp Cumin Seeds / Jeera
• ½ tsp Garlic (Chopped)
• ½ tsp Ginger
• 2 Green Chilli
• 1 Red Chilli

Instructions

 

• Rinse both the dal well and soak it in water for 30 minutes, as soaking helps in fast cooking. Then pour 2 cups of water and pressure cook it for 5 to 6 whistles. Once the pressure subsides by itself, open the lid and mash the dal well. There should not be separate dal grains, it should be properly mashed to get a creamy texture.
• Chop the onion, tomato, garlic, ginger and green chilli finely. Keep the cumin seeds and red chilli also ready 'To Temper'.
• Then, chop the coriander leaves finely, also crush the kasuri methi leaves and keep it in a plate. Measure and keep all the spice powders too.
• Heat ghee in a pan, then add the cumin seeds and red chilli. Give a stir in a low flame, till nice aroma wafts.
• Then, add the finely chopped ginger, garlic and green chilli. Saute for few seconds until a good flavour and ensure not to burn it.
• Now, add the onion and saute till translucent. Then, add the tomato, saute till it turns mushy and pulpy.
• Add the turmeric powder, chilli powder, garam masala and give a quick stir. Don't add the spice powders more than the mentioned quantity, else it will alter the flavour of the dal.
• Now pour the mashed dal.
• Mix everything well and pour little water (about 1/2 cup, as it gets thickened with time too).
• Now, add the required salt.
• Cook covered for 5 to 6 minutes in low flame. The consistency of the dal fry should be medium, not watery or too thick.
• Sprinkle the coriander leaves and kasuri methi leaves. Give one boil and switch off the heat.
• Mix everything well. Give a standing time of 30 minutes and then serve, so the flavour gets infused in the dal.

  Serve this Dal Fry Ki Recipe with hot phulkas.

Video

Notes

Tips for Dal Fry Recipe Dhaba Style

1. Dal combination can be altered as per preference – toor dal, moong dal, or masoor dal can be used or it can be made with any one type also. I used toor dal and moong dal. But, this Dal Fry Ki Recipe is generally prepared only with toor dal or pigeon pea lentil. 

2. Soaking the dal before pressure cooking helps in the fast cooking of dal.

3.  Tempering in ghee adds a wonderful taste. But for a vegan version or if you are calorie conscious, use oil.

4. Adjust the green and red chilli as per spice level required for this Dal Fry Recipe Dhaba Style.

5. The main flavoring spice used here is cumin seeds, ensure not to burn it otherwise the whole dish smells bad.

6. Ginger can be replaced with garlic or with ginger garlic paste for variation.

7. Also, don't add the spice powders more than mentioned, else it will alter the flavor of the Dal Fry Ki Recipe.

8.The consistency of this dal fry should not be either thin or thick. It should be able to easily mixed with rice or jeera rice.

9. Don't skip kasuri methi leaves or coriander leaves which adds a wonderful aroma.

10. If preferred, 1 tbsp of lemon juice can be squeezed at last for a nice tangy taste.

Keyword Dal Fry Ki Recipe, Dal Fry Recipe, Dal Fry Recipe Dhaba Style

Dhaba Style Dal Fry

Method for Dal Fry Ki Recipe

1. Rinse both the dal well and soak it in water for 30 minutes, as soaking helps in fast cooking. Then pour 2 cups of water and pressure cook it for 5 to 6 whistles. Once the pressure subsides by itself, open the lid and mash the dal well. There should not be separate dal grains, it should be properly mashed to get a creamy texture.

2. Chop the onion, tomato, garlic, ginger and green chilli finely. Keep the cumin seeds and red chilli also ready ‘To Temper‘.

3. Then, chop the coriander leaves finely, also crush the kasuri methi leaves and keep it in a plate. Measure and keep all the spice powders too.

4. Heat ghee in a pan, then add the cumin seeds and red chilli. Give a stir in a low flame, till nice aroma wafts.

5. Then, add the finely chopped ginger, garlic and green chilli. Saute for few seconds until a good flavour and ensure not to burn it.

6. Now, add the onion and saute till translucent. Then, add the tomato, saute till it turns mushy and pulpy.

7. Add the turmeric powder, chilli powder, garam masala and give a quick stir. Don’t add the spice powders more than the mentioned quantity, else it will alter the flavour of the dal.

8. Now pour the mashed dal.

9. Mix everything well and pour little water (about 1/2 cup, as it gets thickened with time too).

10. Now, add the required salt.

11. Cook covered for 5 to 6 minutes in low flame. The consistency of the dal fry should be medium, not watery or too thick.

12. Sprinkle the coriander leaves and kasuri methi leaves. Give one boil and switch off the heat.

13. Mix everything well. Give a standing time of 30 minutes and then serve, so the flavour gets infused in the dal.

Serve this Dal Fry Ki Recipe with hot phulkas.

Restaurant Style Dal Fry