Dairy-Free Dal Fry
Experience the comforting warmth of **Dairy-Free Dal Fry**, a wholesome and flavorful Indian dish that's perfect for any plant-based meal. This recipe features tender **toor dal (split pigeon peas)** simmered to perfection and infused with a vibrant blend of spices like **cumin, mustard seeds, and garam masala**, all brought together in a luscious, creamy texture—completely dairy-free! A fragrant tempering with sautéed onions, tomatoes, and ginger-garlic paste elevates the dish with its rich aroma, while a splash of **lemon juice** adds a zesty brightness. Garnished with fresh **coriander leaves**, this gluten-free, vegan-friendly dal is a versatile companion to **steamed rice** or your favorite flatbread. Ready in under 45 minutes with pantry-friendly ingredients, this recipe is a must-try for anyone seeking a hearty yet nourishing meal packed with authentic Indian flavors.
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Recipe Information
Ingredients
- 1 cup Toor dal (split pigeon peas)
- 3 cups Water
- 2 tablespoons Cooking oil (such as sunflower or canola)
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 1 medium Onion, finely chopped
- 1 Green chili, slit
- 1 teaspoon Ginger-garlic paste
- 1 medium Tomato, finely chopped
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Garam masala
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Rinse the toor dal under cold water until the water runs clear. This helps remove excess starch and impurities.
In a medium-sized pot, add the rinsed dal and 3 cups of water. Bring it to a boil over medium heat.
Once it starts boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes or until the dal is soft and cooked through. You might need to add more water if the dal is too thick or sticking to the pot.
In the meantime, heat oil in a separate pan over medium heat. Add cumin seeds and mustard seeds, and let them splutter.
Add the chopped onions and sauté until they turn translucent and golden brown.
Stir in the slit green chili and ginger-garlic paste. Sauté for another 1-2 minutes until the raw smell of the ginger-garlic paste disappears.
Add the chopped tomatoes and cook until they become soft and the oil starts separating from the mixture.
Mix in turmeric powder, red chili powder, and salt. Cook for another 1-2 minutes to enhance the flavors.
Once the tomato mixture is ready, carefully add it to the cooked dal. Mix well to combine everything.
Bring the dal to a simmer again for 5 minutes. Check for seasoning and adjust salt if needed.
Stir in garam masala and lemon juice, mixing well.
Garnish with fresh coriander leaves before serving.
Serve the dairy-free dal fry hot with steamed rice or your favorite flatbread.
Nutrition Facts
Calories |
1059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2441 mg | 106% | |
| Total Carbohydrate | 151.9 g | 55% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 15.7 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3576 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
