Dal fry is a popular lentil dish made both in homes and in dhabas (roadside cafes or stalls) and restaurants across India. It’s comforting and flavorful and you can have it every day and not tire of it. Dal refers to the lentils or split peas the dish is based on as well as the spiced stew commonly made from them, while “fry” is a reference to the process of making a tadka, an Indian culinary technique that sizzles whole spices in hot ghee or oil for magical flavor. The dish is commonly made with masoor dal (red lentils) or toor dal (split pigeon peas). This version opts for red lentils, but if you prefer you can use split pigeon peas — just keep in mind that you’ll have to soak and cook the peas for longer to ensure they’re tender enough. Tomatoes, onions and garlic round out the flavor of the dish, and garnishing it with fresh cilantro and lime gives it a bright flavor and aroma. Dal fry is traditionally served with rice or roti, but can also be eaten by itself or with any other Indian flatbread.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings (4 cups) |
Ingredients
- 1 cup red lentils (masoor dal), rinsed well and soaked for 15 minutes
- 1/2 teaspoon turmeric powder
- One 1-inch piece fresh ginger, grated or mashed
- 1 Thai green chile, stem intact, pepper partially slit from the bottom
- Kosher salt
- 2 tablespoons ghee, or coconut oil if you want to make it plant-based
- 1 1/2 teaspoons cumin seeds
- 2 bay leaves
- 1/4 teaspoon crushed red pepper
- Pinch asafetida (hing) (see Cook’s Note)
- 4 cloves garlic, chopped or thinly sliced
- 1 small red onion, chopped (about 3/4 cup)
- 3/4 cup canned whole peeled tomatoes, hand crushed
- 1 cup roughly chopped fresh cilantro leaves
- 1 tablespoon melted butter or ghee, optional
- Lime wedges, for serving
Instructions
- Drain the soaked lentils and place them in a medium Dutch oven. Add 4 cups water, the turmeric, ginger, slit green chile and 1 teaspoon salt. Bring to a boil over high heat, lower the temperature slightly so it just boils and cook until the lentils are completely soft, about 20 minutes.
- Remove the whole green chile. Use a whisk or a hand beater to churn the dal so the texture is even (in India we use a wooden dal ghutni for this).
- Meanwhile, make the tadka by heating the ghee in a medium skillet over medium heat. Once hot add the cumin seeds and cook until they darken, about 15 seconds. Stir in the bay leaves, crushed red pepper, and asafetida and give it a quick stir. Add the garlic and cook until it sizzles and infuses the ghee, 30 seconds to 1 minute.
- Add the onion and cook until golden, 4 to 7 minutes. Add the tomatoes and 1/2 teaspoon salt and cook until the mixture thickens, 5 to 7 minutes.
- Once the dal is cooked, add the tadka mixture to the dal. The consistency should be that of a cream soup; add more water if it’s too thick or increase the heat and simmer for a few minutes if it’s too thin. Add salt to taste. Serve garnished with cilantro and drizzle with melted butter or ghee, if using, for a richer dish. Serve with lime wedges on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 291 |
| Total Fat | 11 g |
| Saturated Fat | 8 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 7 g |
| Sugar | 4 g |
| Protein | 13 g |
| Cholesterol | 8 mg |
| Sodium | 394 mg |