Name: Dal Fry
Prep time: 5 min
Cook time: 40 min
Total time: 110 min
Ingredients: 1½ cups Pigeon Peas ((Arhar Dal)); 1 large Onion ((Pyaz)); 2 medium Tomatoes ((Tamatar)); 2 Green Chilies ((Hari Mirch)); handful Coriander leaves ((Dhania Patta)); 1 teaspoon Asafoetida ((Hing)); 1½ teaspoon Black Mustard seeds ((Kale Sarson)); 1 teaspoon Cumin seeds ((Jeera)); 1½ teaspoon Red Chili powder ((Lal Mirch powder)); ½ teaspoon Coriander powder ((Dhania powder)); 2 teaspoon Turmeric powder ((Haldi powder)); 1 teaspoon Raw Mango powder ((Aamchur)); 1 teaspoon Garam Masala powder ((Indian mixed spices)); 2 Dried Red Chilies ((Sukhi Mirch)); 1 ½ Tablespoon Clarified Butter ((Ghee)); Refined Oil ((Tel)); 4 cups Water ((Paani)); Salt – as per taste ((Namak))

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Dal fry / Dal tadka is an Arhar Dal (Pigeon Pea) recipe made with Indian spices and is very popular in North India. Mostly consumed with Roti bread or Rice – it is a delicacy available at most North Indian restaurant menus. Check out our written recipe below & alternatively you can watch our video recipe on YouTube.

Dal fry / Dal tadka Recipe

Dal Fry

grubvineweb

Dal Fry or Dal Tadka is an Arhar Dal (Pigeon Pea) preparation made with Indian spices and is very popular in North India. Mostly consumed with Roti bread or Rice – it is a delicacy available at most North Indian restaurant menu.

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Prep Time 5 mins

Cook Time 40 mins

Soaking 1 hr

Total Time 1 hr 50 mins

Course Main Course

Cuisine Indian, North Indian, Punjabi

Servings 2 people

Calories 455 kcal

Ingredients

1½ cups Pigeon Peas (Arhar Dal)
1 large Onion (Pyaz)
2 medium Tomatoes (Tamatar)
2 Green Chilies (Hari Mirch)
handful Coriander leaves (Dhania Patta)
1 teaspoon Asafoetida (Hing)
1½ teaspoon Black Mustard seeds (Kale Sarson)
1 teaspoon Cumin seeds (Jeera)
1½ teaspoon Red Chili powder (Lal Mirch powder)
½ teaspoon Coriander powder (Dhania powder)
2 teaspoon Turmeric powder (Haldi powder)
1 teaspoon Raw Mango powder (Aamchur)
1 teaspoon Garam Masala powder (Indian mixed spices)
2 Dried Red Chilies (Sukhi Mirch)
1 ½ Tablespoon Clarified Butter (Ghee)
Refined Oil (Tel)
4 cups Water (Paani)
Salt – as per taste (Namak)

Instructions

Precook

In a bowl add 1½ cup of washed Arhar Dal (Pigeon pea). Add water and let it soak for ½ an hour
Chop 1 Large Onion, 2 medium sized Tomatoes, 2 Green Chilies and handful of Coriander leaves

Finale

Place a pressure cooker & turn on the gas. Add the soaked Arhar Dal, 1½ teaspoon Turmeric powder, Salt as per taste and 4 cups of water. Give a little stir. Close the lid and let it cook till you see 4-5 whistles. After the pressure settles open the lid, Dal is now cooked, switch off the burner and keep it aside for later
Place a wok (Kadai) and turn on the gas. Add refined oil & let it heat up. Once the oil heats up, add 1 teaspoon Asafoetida, 1½ teaspoon Black Mustard seeds, 1 teaspoon Cumin seeds and chopped Onion. Mix it well
After 5 minutes add chopped green chilies. Cook until the Onions turn light brown. Add chopped Tomatoes, salt as per taste & mix well. Cover with the lid and let it cook for 5 minutes over medium flame
After 5 minutes take the lid off and add 1 teaspoon Red Chili powder, ½ teaspoon Coriander powder, ½ teaspoon Turmeric powder, 1 teaspoon raw Mango powder & 1 teaspoon Garam Masala powder. Mix all the spices & cook for 5 minutes
After 5 minutes add chopped Coriander leaves and give a little stir. The mixture (Masala) is now ready. Transfer it into cooked Dal and mix together.
Put Dal in a serving bowl and keep it aside to prepare Tadka (Spice mix).
For Tadka take a spice pan and place it over the burner & keep the flame low. Add 1½ tablespoon Ghee (Clarified Butter), 2 Dried Red Chilies and ½ teaspoon Red Chili powder. Stir it in a jiffy & put it over the prepared Dal.
Dal fry should now be ready.

Video

Notes

Our Dal fry recipe is a homegrown recipe and we do not associate with any individual or entity subscribing to its authenticity, as we strongly believe that authenticity of a dish is limited to a small nucleus limited to a family and their extensions.

Keyword Dal, Dal fry, Dal Tadka, Lentils, Pulses, Yellow dal