Dal Fry
Elevate your everyday dinner menu with this authentic and flavorful Dal Fry recipe, a beloved classic from Indian cuisine. Made with protein-packed toor dal (split pigeon peas), this dish combines aromatic spices like cumin, garam masala, and dried fenugreek leaves (kasuri methi) with the richness of ghee to create a creamy, comforting lentil curry. A sautéed base of onions, tomatoes, green chilies, and ginger-garlic paste infuses the dish with bold, vibrant flavors, while a final garnish of fresh cilantro and a splash of lemon juice add a zesty finish. Quick to prepare and perfect when paired with steamed rice or buttery naan, this one-pot vegetarian marvel is a crowd-pleaser that’s as nourishing as it is delicious. Perfect for weeknight meals, this Dal Fry brings the perfect balance of spice and warmth to your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Toor dal (split pigeon peas)
- 3 cups Water
- 2 tablespoons Oil
- 1 tablespoon Ghee
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 0.5 teaspoon Turmeric powder
- 1 medium Onion, finely chopped
- 1 tablespoon Ginger-garlic paste
- 2 small Green chilies, chopped
- 2 medium Tomatoes, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 2 tablespoons Fresh cilantro (coriander) leaves, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the toor dal under running water until the water runs clear. Soak the dal in water for about 15-20 minutes as you prep other ingredients.
Drain the soaked dal and transfer it to a pressure cooker. Add 3 cups of water and turmeric powder. Cook under pressure for 3-4 whistles until the dal is soft and mushy. If using an Instant Pot, set it to pressure cook for 8 minutes.
Heat oil and ghee in a pan over medium heat. Once hot, add cumin seeds and let them crackle. Add asafoetida.
Add the chopped onions and sauté until they are golden brown.
Stir in the ginger-garlic paste and green chilies. Sauté for another minute until the raw smell disappears.
Add the chopped tomatoes and cook until they turn soft and the oil starts to separate from the mixture.
Mix in red chili powder, garam masala, and salt. Stir well and cook for another minute.
Add the cooked dal along with its water. Stir the mixture, adjusting consistency by adding more water if needed.
Let it simmer for about 5-7 minutes for the flavors to meld together. Check for salt and adjust if necessary.
Crush kasuri methi between your palms and add it to the dal. Stir in the lemon juice.
Garnish with fresh cilantro and serve hot with steamed rice or naan.
Nutrition Facts
Calories |
1220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 2450 mg | 106% | |
| Total Carbohydrate | 159.3 g | 58% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 18.1 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3848 mg | 82% | |
*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.
