Dal fry

Name: Dal fry
Cuisine: India
Ingredients: 1 cup Toor dal; 2-1/2 cups Water; 1 tsp Salt; 1/4 tsp Turmeric; 3 tbs Ghee; 1 cup Chopped tomatoes; 1/2 tsp Cumin seeds; 1/2 tsp Mustard Seeds; 2 Bay Leaf; 1 tbs chopped Green Chilli; 2 tsp shredded Ginger; 2 tbs Cilantro; 1/2 tsp Red Pepper; 1/2 tsp Salt; 1 tsp Sugar; 1/4 tsp Garam Masala

Vegetarian India Vegetarian

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Few vegetarian recipes are as satisfying as a well-made Dal fry. The star here is toor dal, supported by a short list of everyday ingredients. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.

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Dal fry — Vegetarian recipe, India cuisine — Dal fry · India

Level Hard

Ingredients

1 cup Toor dal
2 1/2 cups Water
1 tsp Salt
¼ tsp Ground Turmeric
3 Tbs Ghee
1 cup Tomatoes
½ tsp Cumin Seeds
½ tsp Mustard Seeds
2 Bay Leaf
1 Tbs chopped Green Chilli
2 tsp Shredded Ginger
2 Tbs Cilantro
½ tsp Red Pepper
½ tsp Salt
1 tsp Sugar
¼ tsp Garam Masala

Method

Wash and soak toor dal in approx. 3 cups of water, for at least one hours. Dal will be double in volume after soaking. Drain the water.
Cook dal with 2-1/2 cups water and add salt, turmeric, on medium high heat, until soft in texture (approximately 30 mins) it should be like thick soup.
In a frying pan, heat the ghee. Add cumin seeds, and mustard seeds. After the seeds crack, add bay leaves, green chili, ginger and chili powder. Stir for a few seconds.
Add tomatoes, salt and sugar stir and cook until tomatoes are tender and mushy.
Add cilantro and garam masala cook for about one minute.
Pour the seasoning over dal mix it well and cook for another minute.
Serve with Naan.

Tips for the best Dal fry

Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
For a milder version, remove the chilli seeds; for more heat, add them at the start so the oil picks it up.
Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.

Variations

Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Fusion twist: keep the method but swap the spices for your own favourites — the India base takes well to it.

Serving ideas

Dust with icing sugar just before serving and pair with coffee or tea.

Storage

Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.

Frequently asked questions

Is this Dal fry recipe hard to make?

It is rated hard: 16 ingredients and 7 steps. Follow the order and the tips above and it is very forgiving.

Is Dal fry vegetarian?

Yes — this version is vegetarian as written. Always check packaged ingredients if you have strict requirements.

What can I substitute for toor dal?

Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.

Can I make Dal fry ahead of time?

You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.

Recipe data via TheMealDB — source