Dal Fry is a popular Indian lentil dish with toor dal (split yellow pigeon peas), onions, tomatoes, and spices. Dal Fry with rice is quintessential comfort food all over India. Learn to make restaurant-style Dal Fry with this tried-and-tested recipe and tips to get the most flavorful dal.
An Indian meal is never complete without dal! This Dal Fry is one of my all-time favorites—flavorful, easy to make, and absolutely comforting with rice.
Dal fry is a staple that’s been passed down through generations. It is made with a combination of creamy lentils, aromatics, tangy tomatoes, and spices, creating a dish that is both hearty and satisfying. It is a perfect choice for anyone looking for a hearty, protein-packed meal or simply craving a comforting Indian dish.
It’s a popular recipe enjoyed in many Indian homes, with each home adding its unique touch. While the essential ingredients remain the same, like lentils, tomatoes, and spices, every house has its version, depending on personal preferences or regional variations.
Some might do add-ins such as spinach dal fry or mango dal, while others prefer a spicier or milder version. No matter how it’s made, Dal Fry always brings warmth to the table.
Interestingly, this dal fry is not just a typical dish to make at home but also a popular dish to order at restaurants and roadside dhabas. You will also find that Dal Tadka is ordered frequently at restaurants, which has an extra tempering to make it even more flavorful.
Table of Contents
What is Dal Fry?
In Hindi, the word ‘dal’ (or ‘dahl’) refers to both lentils and dishes made from them. Lentils are a key part of Indian cuisine and provide a great plant-based source of protein. Dal Fry is a common dish in many Indian homes, typically made with tuvar dal (pigeon pea lentils), but you can also make it with a combination of lentils such as tuvar (also called arhar ki dal) and masoor dal.
If you’re unfamiliar with Indian food, the name “dal fry” might suggest that the lentils or ingredients are deep-fried. However, that’s not the case—nothing is actually fried in this dish.
To prepare Dal Fry, lentils are cooked until they become soft and creamy. Unlike some other dishes, the lentils are not left firm or al dente. Then, a flavorful tempering of spices, onions, and tomatoes is added to enhance the taste.
Why You’ll Love This Dal Fry
- This Punjabi dal fry tastes like your favorite Indian restaurant: It’s warm and comforting and pairs perfectly with roti, rice, or paratha.
- Traditional & Customizable: Typically made with toor dal, but you can use other lentils as well. Make sure to use fresh, good-quality lentils for the best taste and texture.
- Easy Cooking Methods: You can make this dal in a stovetop pressure cooker, an Instant Pot, or a regular pot on the stove—whatever works best for you!
Ingredients
- Lentils (Toor Dal): This is the star! Toor dal is also known as split pigeon peas. It can also be made with moong dal, masoor dal, chana dal, or even with mixed lentils.
- Spices: You’ll need turmeric, cumin seeds, dried red chilies, asafoetida (hing), salt, coriander powder, red chili powder, and garam masala (optional).
- Aromatics: Onions, garlic, ginger, and green chilies are used to build the base for the dal fry. For the best flavor, I highly recommend using freshly grated or crushed ginger and garlic.
- Tomato: Adds a tangy sweetness.
- Ghee or Oil: I always prefer ghee for the fantastic aroma and flavor when making dal. But you can use oil if you want a dairy-free or vegan dal.
- Lemon Juice and Cilantro: For finishing.
How to Make Dal Fry?
Here, I am sharing the traditional and authentic method I learned from my mom to make Dal Fry. We first boil the dal in a pressure cooker or on the stovetop and make a tempering with the aromatics and tomatoes in a pan. Then, we combine the dal with the tempering.
I also have a one-pot version of this dal fry shared with my instant pot dal recipe. If you want an easier one-pot dal and have an instant pot or pressure cooker, check it out.
Let’s see the Dal Fry recipe now!
Wash the Dal
Rinse the dal with cold water 2-3 times until the water runs clear. This helps remove excess starch and dirt.
Cooking the Dal
Pressure Cooker/Instant Pot: Add rinsed dal, turmeric, salt, and water to the pressure cooker or Instant Pot. Cook for 2-3 whistles or 5 minutes in the Instant Pot. Let the pressure release naturally.
Stovetop Method: When cooking on stovetop, it is best to soak dal for an hour so it softens and cooks quickly. Add dal, turmeric, salt, and 3 1/2 cups water in a pot. Bring to a boil, then simmer on medium-low heat for 30 minutes until soft. Stir occasionally and remove scum from the top using a slotted spoon.
Making the Tadka (Tempering)
While the dal cooks, we can make the tempering. Heat ghee or oil in a pan on medium heat. Add cumin seeds to the pan and let them sizzle, releasing their fragrant aroma.
Add dried red chilies and asafoetida. Sauté for a few seconds. Add finely chopped onions to the pan and cook, stirring occasionally until the onions turn golden brown and become soft.
Stir in freshly grated ginger, minced garlic, and chopped green chili. Cook for a couple of minutes, stirring occasionally, until the mixture becomes fragrant and the raw smell of garlic and ginger disappears.
Add tomatoes, coriander powder, and red chili powder.
Cook until tomatoes soften and oil separates.
Add the cooked dal to the pan and stir well to combine it with the spices and onions. If the dal is too thick, adjust the consistency by adding a little water and stirring until you reach your desired texture.
Let the dal simmer for 3-4 minutes, allowing the flavors to meld together. Then, optionally, stir in garam masala, crushed kasoori methi, and a squeeze of fresh lemon juice. Mix well and cook for another minute to let the spices infuse the dal.
And the dal fry is ready. Garnish with cilantro.
Cooking Dal Without Pressure Cooker
You can still make dal on the stovetop if you don’t have a pressure cooker. Start by soaking the dal for about an hour to soften it and reduce cooking time.
After soaking, drain the water and add fresh water to the dal in a pot. Bring the mixture to a boil, then reduce the heat and simmer. Cover the pot and let the dal cook for about 25-30 minutes, stirring occasionally.
If the dal becomes too thick, add more water as needed. Once the lentils are soft and fully cooked, you can add the tempering (tadka) and spices to complete the dish. While this method may take longer, it still delivers a flavorful, comforting dal.
Recipe Tips
Ghee vs. Oil: Ghee gives an authentic flavor, but you can use oil for a vegan version.
Lentil Variations: You can mix different lentils like moong dal or masoor dal for a unique taste. See my panchmel dal recipe.
Gluten-Free Dal Fry: Skip the hing or use a gluten-free version.
Consistency: If the dal is too thick after cooking, add a little water to adjust. If it’s too thin, let it simmer longer to thicken.
Smoky Flavor: I did not do the dhungar method in this dal fry recipe, but you can do it similar to my tadka dal recipe.
South Indian Version: I have shared the north Indian Punjabi version of dal fry here. In the south indian version, you will see mustard seeds and curry leaves added along with the cumin seeds for the tempering. Usually, Kasuri Methi is not added to this version.
How to Store Leftover Dal?
You can store leftover dal fry in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave with a splash of water to adjust the consistency.
You can also freeze the dal in small portions in a freezer-safe container for up to 2 months. Let it cool completely before freezing, then thaw it overnight in the refrigerator before reheating.
What to Serve with Dal Fry?
Dal Fry pairs best with steamed rice, jeera rice, roti, or naan. For extra flavor, pair it with coconut rice or peas pulao.
A side of pickle and papad adds crunch, while cucumber raita or boondi raita helps balance the spices. For a complete meal, you can also enjoy it with a simple onion tomato salad or a vegetable stir-fry like jeera aloo, aloo gobi or bhindi masala.
More Dal Recipes to Try
Lentils & Beans
Panchmel Dal (Rajasthani Panchratna Dal)
Lentils & Beans
Whole Masoor Dal | Brown Lentils – Instant Pot/Stovetop
Lentils & Beans
Moong Dal Fry / Yellow Lentil Soup – Instant Pot
Vegetarian
Horsegram Dal (Kulthi Dal)
Dal Fry (Easy Punjabi Recipe)
Ingredients
- 1 cup Toor Dal (Split pigeon peas)
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Salt
- 3 1/2 cups Water , for pressure cooker or 4 cups for stovetop pot method
- 2 tablespoon Ghee or Oil, use plant-based oil for vegan
- 1/2 teaspoon Cumin seeds (Jeera)
- 1-2 Dried Red Chili Peppers, break into 2 pieces, optional
- 1/4 teaspoon Asafoetida (Hing)
- 1/2 cup Yellow onion, finely chopped
- 6 cloves Garlic , crushed using mortar & pestle
- 1 inch Ginger, crushed using mortar & pestle
- 1 Green Chili Pepper, sliced or dice for more heat, optional
- 1 cup Tomato, chopped
- 1/2 teaspoon Coriander powder (Dhaniya powder)
- 1/4-1/2 teaspoon Red Chili powder (Mirchi powder), adjust to taste
- 1/8 teaspoon Garam Masala, optional
- 1 teaspoon Dried Fenugreek leaves (Kasoori Methi), crushed, optional
- 1 teaspoon Lemon juice, optional
- Cilantro leaves, chopped for garnish
Instructions
- Wash the dal: Add dal and regular tap water to a bowl and swirl with your hands. Then drain the water. Repeat 2-3 times until the water is clear.
Pressure Cooker/ Instant Pot Method:
- Transfer the rinsed dal to an instant pot or stovetop pressure cooker. Add 1/2 teaspoon turmeric, 1 teaspoon salt, and 3 1/2 cups of water. Give it a stir. Pressure cook for 2-3 whistles or for 5 minutes in the instant pot. Let the pressure release naturally.
Stovetop Method:
- It is best to soak dal for an hour if using this method. In a medium pot, add the dal with 1/2 teaspoon turmeric, 1 teaspoon salt, and 4 cups of water. Bring to a boil on medium-high heat. Now, reduce the heat to medium-low and let the dal simmer for about 30 minutes until it is soft and can be mashed easily. While the dal is cooking, you will see yellow/white scum on the top; this can be removed with a slotted spoon. Stir at regular intervals. Once the dal is cooked, remove it from heat.
Making tadka:
- Heat ghee or oil in a large pan on medium heat. Add the cumin seeds and let them sizzle. Then add dried red chili peppers and hing. Saute for a few seconds.
- Add the diced onions and cook for 3-4 minutes until they are soft and light golden in color.
- Add the crushed ginger, garlic and green chili. Saute for another minute until the raw smell is gone.
- Add the chopped tomatoes, coriander powder, and red chili powder. Give it a stir. Cook for 5-6 minutes until the tomatoes soften. You can cover with a lid for 2-3 minutes which helps to soften the tomatoes quickly. You want to cook this onion tomato masala until oil oozes out from the sides.
- Add the boiled dal to the pan and mix. You can add 1/2-1 cup of water to adjust the consistency of the dal as you prefer.
- Let the dal simmer for 3-4 minutes on medium-low heat. If using, add the garam masala and kasuri methi (crush between the palms of your hand before adding). Add the lemon juice and give it a stir
- The dal fry is ready to be served. Garnish with chopped cilantro leaves. Serve with some warm rice or roti for a comforting meal.
