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Dal fry

Indian · Dinner · Easy

Dal fry

Total
2 hr
Prep
1 hr 10 min
Serves
4
Calories
240
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Soft yellow lentils take on toasted cumin, ginger and a tomato-ghee tempering. Spoon the thick, fragrant dal alongside rice or flatbread.

The lentils and seasoning cook separately in Dal Fry, giving you control over both texture and spice. Toor dal softens into a thick base, then a hot mixture of ghee, whole seeds, ginger and tomatoes is stirred through for a rounded, savory finish.

Soak the dal first and simmer until the grains crush easily. Older lentils may need longer, so keep some hot water nearby and use tenderness as the final guide rather than stopping at the clock.

SavorySpicyHeartyBudgetComfort FoodVegetarianGluten-freeNut-freeEgg-free

Method

  1. Soak the toor dal in plenty of water for , then drain. Put it in a saucepan with the measured 3 1/2 cups water, salt and turmeric and bring to a boil.

  2. Reduce to a gentle simmer, partly cover and cook for until the dal crushes easily. Stir occasionally, then mash lightly with a spoon to thicken the liquid.

  3. During the last , heat the ghee in a small skillet over medium heat. Add the cumin seeds and mustard seeds and cook for until they sizzle and begin to pop.

  4. Add the bay leaf, green chili and ginger, then immediately stir in the tomatoes, cayenne and sugar. Cook for until the tomatoes break down and the ghee glistens around them.

  5. Stir in the garam masala and cilantro, then scrape the seasoning into the cooked dal. Simmer together for until creamy, adding a little hot water if needed. Remove the bay leaf before serving.

Forkue tips

  • For a plant-based version, replace the ghee with vegetable oil; the toasted seeds still give the dal plenty of aroma.

Storing and reheating

Refrigerate for up to 4 days or freeze for up to 3 months. Reheat in a saucepan with water to loosen the thickened lentils, stirring so they do not catch.

Kitchen gear

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Nutrition per serving, estimated

240Calories
11gProtein
34gCarbs
8gFat

Dal fry: FAQ

Can I use red lentils?

Yes, but they soften much faster and need no long soak. Simmer them separately until soft before adding the same tempering.

Why is my dal still firm?

Older lentils take longer to soften. Keep simmering with enough water to cover them loosely before adding the acidic tomato mixture.

How do I store and reheat Dal fry?

Refrigerate for up to 4 days or freeze for up to 3 months. Reheat in a saucepan with water to loosen the thickened lentils, stirring so they do not catch.

How long does Dal fry take?

About 2 hr in total: 1 hr 10 min prep and 50 min cooking.

What do I need to make Dal fry?

The key ingredients are toor dal, turmeric, ghee, tomatoes, cumin seeds and mustard seeds, plus pantry basics.

Any tips for Dal fry?

For a plant-based version, replace the ghee with vegetable oil; the toasted seeds still give the dal plenty of aroma.

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More toor dalMore gheeMore tomatoesMore cumin