Dal Fry
Soft chana dal in an onion and tomato masala, with a sizzling ghee tadka poured over just before you serve.
Ingredients
Tap an ingredient to check it off as you prep.
Cooking steps
Wash the chana dal and soak it in water for 20 to 30 minutes, then drain.
Finely chop the onion, tomatoes, green chillies and coriander leaves. Grate the ginger and crush or mince the garlic. Cut the lemon into wedges.
Place the soaked dal in a pressure cooker with water to cover, salt and turmeric powder. Pressure cook for 5 to 6 whistles, then let the pressure release naturally. Open the lid, set the dal aside and drain and reserve the cooking water.
Heat oil and ghee together in a kadhai over medium heat. Once hot, add the grated ginger, garlic and green chillies and sauté for a few seconds.
Add the chopped onion and sauté for 3 to 4 minutes until soft and golden brown.
Once the onions are golden, add the chopped tomatoes and cook for about 2 minutes until they are soft and mushy.
When the tomatoes are soft, add the cooked dal to the masala and mix well. Pour in 1 cup of the reserved dal water, adjusting the salt as needed.
Bring the dal to a boil, then simmer for 10 minutes until it reaches the desired consistency, adding more water as needed.
For the tadka, heat ghee in a small pan over medium heat. Once hot, add the cumin seeds, fennel seeds and mustard seeds along with the dry red chillies, then add the hing and Kashmiri red chilli powder. Fry for about 15 seconds until everything has popped and is fragrant, taking care not to let them burn.
Pour the tadka over the dal. Rest for 10 minutes, then stir and garnish with chopped coriander leaves and a squeeze of lemon juice before serving.
Dal Fry
- Keep the dal cooking water and put a cup of it back in. It carries starch and flavour that plain water does not.
- The tadka goes on at the very end and the dal rests 10 minutes before you stir it through. That rest is what carries the spices into the whole pot instead of leaving them on top.
- Fry the tadka for about 15 seconds and no longer. Hing and Kashmiri chilli catch fast, and a burnt tadka turns the entire pot bitter.
- Toor dal for chana dal: no soak, softer result, and three to four whistles instead of five or six.
- Oil in the base, ghee only in the tadka: most of the aroma comes from that final spoon anyway.
- Kasuri methi is on the ingredient list but no step uses it. Crush a teaspoon over the dal along with the tadka if you want it.
- Keeps 3 days refrigerated and thickens a lot. Loosen it with hot water rather than cold when reheating.
- Freezes for 2 months without the tadka. Make a fresh one on reheating; it takes two minutes and it is the difference.
Frequently Asked Questions
Can I use another type of dal instead of chana dal?
Yes, you can use toor dal instead of chana dal. Toor dal cooks faster, does not need soaking, and usually takes three to four whistles in a pressure cooker. It also gives the dal fry a softer, creamier consistency than chana dal.
Does this dal fry taste like dhaba-style or restaurant-style dal?
This recipe builds a rich, savoury flavour with onion-tomato masala, ginger, garlic, green chillies, and a final ghee tadka. Simmering the cooked dal with the masala and letting it rest for 10 minutes helps the flavours come together. You can adjust the spice levels and tadka to suit your taste.
How do I cook chana dal without a pressure cooker?
You can cook chana dal in a regular pot. Soak the dal for 20 to 30 minutes, then simmer it in water in a covered pot for about 40 to 50 minutes, adding more hot water as needed. Check that the dal is soft before adding it to the onion-tomato masala. Cooking time may vary depending on the age of the dal.
How do I know when the dal is properly cooked?
The dal should be soft enough to mash easily between your fingers or with the back of a spoon, without a hard centre. Chana dal can retain its shape while becoming tender, so it does not need to turn completely mushy. If it is still firm, cook it for a little longer with some water.
What should I serve with dal fry?
Dal fry pairs well with steamed basmati rice, jeera rice, or Indian breads like roti, chapati, and naan. For a complete meal, serve it with a side of papad, sliced onions, cucumber salad, or a spoonful of pickle. The combination of creamy dal and rice or soft roti makes for a comforting everyday meal.
