Dal Fry Recipe | Restaurant Style Dal Fry
Learn how to make dal fry at home with this simple step-by-step recipe that tastes just like the restaurant-style dal fry.
Dal Fry is one of the most popular Dal recipes. Dal Fry is a flavorful lentil dishes in Indian cuisine made with toor dal (split pigeon peas), and tempered with aromatic spices, onions, tomatoes, and ghee, this dish has a rich, creamy texture. Dal Fry is commonly served with soft naan, roti or rice in Indian restaurants. Whether you’re looking for a quick vegetarian Indian dinner or a comforting Indian comfort food dish, follow this detailed guide with photos, you can easily prepare the perfect Dal Fry at home. Pair this with Dum Aloo for a healthy lunch combo.
Ingredients List and Substitutes
- Toor Dal (pigeon pea lentils / arhar dal): The main base of dal fry, giving it a creamy texture and nutty flavor. You can also use moong dal or masoor dal as substitutes, but the taste will be slightly different.
- Water: Used to cook the lentils until soft and creamy. Adjust the amount of water depending on the desired consistency.
- Turmeric Powder (haldi): Adds a warm golden color and earthy flavor. A small pinch of saffron or curry powder can be used for a different twist.
- Salt: Essential for balancing flavors. Use rock salt or pink Himalayan salt if preferred.
- Ghee (clarified butter): Enhances the authentic taste of dal fry with a rich aroma. You can replace it with butter for a creamy flavor or use oil for a vegan option.
- Cumin Seeds: Used in the tadka for a nutty, earthy flavor. Caraway seeds or fennel seeds can work as substitutes if cumin is not available.
- Bay Leaf (optional): Infuses a subtle aroma into the tempering. You can skip it or use a small piece of cinnamon stick for a warm flavor.
- Dried Red Chilies: Add smokiness and mild heat to the dal. You can substitute with red chili flakes or Kashmiri chilies for a vibrant color without much heat.
- Onion (finely chopped): Gives sweetness and depth of flavor to the masala. Shallots can also be used for a more delicate taste.
- Green Chili (slit): Provides a fresh and sharp heat. For a milder version, replace it with capsicum or skip entirely.
- Ginger-Garlic Paste: Adds a robust flavor and aroma. Freshly minced ginger and garlic can be used if paste is not available.
- Tomato (finely chopped): Brings tanginess and forms the base of the onion-tomato masala. You can substitute with pureed tomatoes or even canned tomatoes.
- Red Chili Powder: Adds spiciness and color. Kashmiri red chili powder is a good option for bright color with less heat.
- Coriander Powder: Provides a warm, earthy, and citrusy note. Ground cumin or curry powder can be a substitute.
- Garam Masala: Adds a deep, complex flavor to finish the dal. You can replace with curry powder or freshly ground whole spices for a homemade touch.
- Kasuri Methi (dried fenugreek leaves, optional): Gives a restaurant-style aroma and earthy flavor. If not available, fresh fenugreek leaves or a small pinch of celery leaves can be used.
- Salt to taste: Adjust seasoning before serving to balance all flavors.
- Fresh Coriander Leaves (chopped): Used as a garnish for freshness and aroma. Parsley can be used as a substitute but will slightly alter the flavor.
- Lemon Juice: Brightens up the dal and balances richness. Tamarind pulp or amchur powder (dry mango powder) can also be used for tanginess.
- Butter (optional): Added on top before serving for a rich, creamy restaurant-style dal fry. For a vegan version, use cashew cream or coconut cream.
Cooking tips for perfect Dal Fry
- Wash the toor dal 2–3 times until the water runs clear. This step removes excess starch and helps the dal cook evenly, giving you a smooth and creamy texture just like an authentic Indian dal recipe.
- After pressure cooking, let the steam release on its own before opening the lid. Lightly mash the cooked lentils with a whisk or ladle to achieve the restaurant-style dal fry consistency that is rich and velvety.
- Cook tomatoes until soft and mushy . Allowing the tomatoes to break down completely ensures the masala releases deep flavors and creates a flavorful base for the dal fry masala.
- Tempering the dal in ghee instead of oil enhances the aroma and gives the dal fry an authentic, homestyle Indian flavor. This is the secret behind the ghee tadka dal served in dhabas and restaurants.
- Sauté onions slowly and cook the onions until golden brown, stirring occasionally to avoid burning. This step adds a mild sweetness that balances the spicy and tangy flavors of the dal fry recipe.
- Tossing in a handful of chopped spinach makes your dal fry more wholesome and healthy while blending beautifully into the onion-tomato masala.
- Always rub dried fenugreek leaves between your palms before adding. This releases their earthy aroma, giving your dal fry that restaurant-style fragrance.
- If your dal fry is too thick, add warm water in small amounts. Keep stirring occasionally so the dal doesn’t stick to the bottom, and you’ll get a smooth, creamy Indian dal.
- Allow the dal to cook gently on a low flame for a few minutes. Slow simmering helps the spices infuse fully, making the dal taste richer and more flavorful.
- Adding fresh lemon juice at the end brightens the taste and balances the richness of the ghee tadka dal.
- For an indulgent touch, to make it restaurant-style, top the hot dal fry with a small dollop of butter before serving in bowl. The butter melts into the lentils, giving them a luxurious, creamy texture similar to restaurant dal fry.
Serving Suggestions for Dal Fry
- With Steamed Rice: Serve hot dal fry with steamed basmati rice with a wedge of lemon and a dollop of ghee on top to enhance flavor.
- With Jeera Rice: Dal fry pairs beautifully with jeera rice (cumin rice), making it a comforting North Indian-style meal. You can use ghee instead of oil for an authentic, restaurant-style taste and adding kasuri methi and a dollop of butter at the end gives the dal a rich, aromatic touch.
- With Roti or Chapati: You can also enjoy this creamy dal fry with whole wheat rotis, tandoori roti for a simple and satisfying dinner dish. You can also eat it with stuffed parathas like aloo or methi paratha.
- With Naan or Garlic Naan: For restaurant-style recipe, serve dal fry with butter naan or garlic naan.
Frequently asked questions
Which dal is best for making Dal Fry?
Toor dal (arhar dal or split pigeon peas) is traditionally used to make dal fry. You can also use moong dal, masoor dal, or a combination of dals for variation.
Is dal fry healthy?
It’s protein-rich, fiber-rich, and low in fat, especially when made with less oil or ghee. Serve dal fry with brown rice or soft roti for a wholesome Indian meal.
How do restaurants make dal fry so flavorful?
Some restaurants use a mix of dals, cook in ghee (clarified butter), and add a flavorful second tempering (tadka) on top just before serving for extra aroma and taste.
Recipe Card
Dal Fry (Restaurant Style)
Dal Fry is a classic Indian lentil dish made with cooked toor dal, tempered spices, ghee, and aromatics. Creamy and full of flavor, Dal Fry is perfect with rice or roti for a tasty vegetarian meal. This restaurant-style recipe is easy to follow.
Equipment
- 1 Pressure Cooker
- 1 Deep Pan or Kadai (for tempering)
- 1 Spatula or Ladle
- 1 Knife and chopping board
- 1 Mixing Bowl (for washing dal)
- 1 Whisk or Potato Masher (to mash dal)
Ingredients
- 1 cup Toor Dal pigeon peas
- 3 cups Water
- ½ tsp Turmeric Powder
- ½ tsp Salt
- 2 tbsp Ghee or butter
- 1 tsp Cumin Seeds
- 1 Bay Leaf optional
- 2 Dried Red Chilies
- 1 Onion finely chopped
- 1 Green Chili slit
- 1 tsp Ginger-Garlic Paste
- 1 Tomato finely chopped
- ½ tsp Red Chili Powder
- ½ tsp Coriander Powder
- ¼ tsp Garam Masala
- ½ tsp Kasuri Methi optional
- Salt to taste
- 2 tbsp Fresh Coriander Leaves chopped
- 1 tsp Lemon Juice
- 1 tbsp Butter optional
Instructions
- Take 1 cup of toor dal and rinse it thoroughly under running water. Wash the dal at least 2–3 times until the water runs clear. This helps remove excess starch and ensures a smooth texture.
- In a pressure cooker, add the washed toor dal along with 3 cups of water, ½ teaspoon turmeric powder, and ½ teaspoon salt.
- Close the lid and cook for about 3–4 whistles on medium heat. If using an instant pot, pressure cook for about 8–10 minutes on high pressure. Once done, allow the pressure to release naturally before opening the lid. Mash the dal slightly using the back of a ladle or whisk for a creamy texture. Set aside.
- Heat 2 tablespoons of ghee or butter in a pan on medium flame. Add 1 teaspoon cumin seeds and let them splutter. You may also add 1 bay leaf and 2 dried red chilies.
- Add 1 finely chopped onion and sauté until it turns golden brown, stirring occasionally to prevent burning.
- Next, add 1 finely chopped tomato, 1–2 slit green chilies, 2 whole cloves, and a handful of finely chopped spinach. Cook on medium heat until the tomatoes turn soft and mushy, and the spinach wilts.
- Sprinkle ½ teaspoon red chili powder, ½ teaspoon coriander powder, ¼ teaspoon garam masala, and ½ teaspoon crushed kasuri methi (optional). Stir well to form a rich masala base.
- Pour the cooked and mashed dal into the masala. Mix well and let it simmer on low heat for 5–7 minutes. If the dal is too thick, add a little water to adjust the consistency.
- In a separate small pan, heat 1 tablespoon ghee. Add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, and a few curry leaves. Let them splutter, then add a pinch of red chili powder. Pour this hot tempering over the dal and cover the pan for 5 minutes to absorb the flavors.
- Turn off the heat and squeeze 1 teaspoon of fresh lemon juice into the dal. Garnish with 2 tablespoons of freshly chopped coriander leaves. For a restaurant-style finish, top with a dollop of butter before serving.
Notes
- Use ghee for authentic Dal Fry flavor.
- Adjust spice level to taste.
- Let dal rest 10 minutes before serving hot for best flavor.
- Try mix dal version with moong or masoor dal.
- For Dhaba-style, cook dal in mustard oil and add more garlic.
