Dal Fry
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
8 people
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Calories
146 kcal
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Course
Side Dish, Main Course
Dal Fry
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Dal fry (dhaba-style mixed lentil curry) is a restaurant-style curry cooked with a base of onions, tomatoes, herbs, and aromatic spices.
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Ingredients
- ½ cup toor dal (split pigeon peas)
- ½ cup masoor dal (red lentils)
- ¼ cup cooking oil
- 1 yellow onion
- 2 roma tomatoes
- 2 teaspoon garlic paste
- 2 teaspoon ginger paste
- 2 Serrano chilies (see notes)
- 12 curry leaves
- 1 ½ teaspoon salt
- ¼ teaspoon Turmeric
- 1½ tsp red chili powder
Tadka
- 4 whole dried red chilies
- 1 teaspoon dried red chili flakes
Garnish
- ¼ cup cilantro
Instructions
- Wash and soak the lentils for a minimum of 30 minutes. (see notes)
- Dice the onion, tomatoes, and serrano chilies and set aside.
- Heat the oil, add the cumin and mustard seeds, and temper until they start popping.
- Add the onions and saute until the turn translucent.
- Toss in the sliced serrano chillies, followed by the ginger and garlic paste and saute for a few minutes.
- Add the tomatoes and saute until they start to release water.
- Follow with the spice powders and fenugreek leaves and saute for a few minutes.
- Add one cup of water, cover, and simmer for 10 minutes to allow everything to cook down.
- Uncover and cook on high to allow all the liquid to evaporate. Roast the masala, stirring constantly until you have a thick paste. (see notes)
- Drain the soaked lentils and add them along with 4 cups of water.
- Bring this mixture to a boil and then cover and simmer for 30 minutes.
- Uncover and stir to mash the lentils until you have a creamy consistency. (see notes)
Tadka
- Heat 4 tablespoons of oil, roast the combination of chilies for 1 minute, and then pour over the cooked dal.
Garnish
- Add the chopped cilantro and serve.
Notes
- Serrano chilies—If you want the dal to be less spicy, deseed the chilies, swap them for less spicy jalapenos, or omit them altogether.
- —If you want the dal to be less spicy, deseed the chilies, swap
- The lentils -
- —It's time to adjust the spices and water once cooked. Add more water, turn up the flame, and reduce excess water according to
- The masala - Once all the ingredients for the curry base are cooked through, roast them for 5-10 minutes to help blend everything to a thick mash.
- Sourcing the lentils - Ensure the lentils haven't been in your pantry for too long. The fresher they are, the quicker they'll cook. I like to soak my lentils for at least 30 minutes to help speed up cooking. Soaking also helps reduce the typical digestive issues associated with eating lentils.
- Cooking the lentils—It's time to adjust the spices and water once cooked. Add more water, turn up the flame, and reduce excess water according to your preferred texture. Stir the dal with a wooden spoon to mash it until you have a blended mixture.
Nutrition Information
Show Details
Serving
1serving
Calories
146kcal
(7%)
Carbohydrates
15g
(5%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.03g
Sodium
457mg
(19%)
Potassium
192mg
(5%)
Fiber
6g
(24%)
Sugar
2g
(4%)
Vitamin A
428IU
(9%)
Vitamin C
36mg
(40%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 146kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Sodium | 457mg | 19% |
| Potassium | 192mg | 4% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 428IU | 9% |
| Vitamin C | 36mg | 40% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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