dal fry | Punjabi dal fry | dhaba style dal fry | Indian dal curry soup |
by Tarla Dalal
Added to 1304 cookbooks
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dal fry | Punjabi dal fry | dhaba style dal fry | Indian dal curry soup | with amazing 26 images.
dal fry recipe is a popular Punjabi dal fry. A mixture of moong and masoor dal cooked to perfection in dhaba style dal fry and perked up with an aromatic tempering along with fried onions and tomatoes. This dal fry has a very pleasing texture and irresistible flavour too.
From roadside dhabhas to global Indian restaurants, almost all diners serve this all-time favourite dhaba style dal fry.
A thoughtful combination of everyday ingredients come together in the form of a tadka to give this dal frydal fry a thoroughly enjoyable flavour that lingers on the palate for a long time. dal fry with masoor dal is made with the most basic ingredients yet the outcome is beautiful.
Generally, authentic dal fry is made with made with toor dal and chana dal but here we have slightly twisted the recipe by making dal fry with masoor dal and toor dal. This is our version of it.
The aroma tingles your nostrils, while the flavour teases your taste buds – so enticing is this dal frydal fry that it is hard to believe that it is simple, everyday fare made with the commonest ingredients!
The addition of nigella seeds to the tempering is a special touch, which leaves a lingering flavour of dal fry on your taste buds even after you finish your meal.
You can serve the dal fry with rotis, parathas, naans, plain steamed rice or jeera rice. It is simple and easy to cook, but gives irresistible results, so do give it a try!
Learn to make dal fry | Punjabi dal fry | dhaba style dal fry | Indian dal curry soup | with detailed step by step recipe photos and video below.
For dal fry- To make dal fry, combine the dals, 2½ cups of water, turmeric powder, green chillies, ginger, garlic and salt in a pressure cooker, mix well and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid and keep aside.
- Heat the 2 tbsp ghee in a deep non-stick kadhai, add the mustard seeds, nigella seeds and dry kashmiri red chilli and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 2 to 3 minutes or till the onions turn translucent.
- Add the tomatoes and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the cooked dal mixture and 1½ cups of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Heat the remaining 1 tbsp ghee in a small non-stick pan , add the chilli powder, immediately pour over the dal and mix well.
- Serve the dal fry immediately garnished with coriander.
Dal Fry Video by Tarla Dalal
Dal Fry recipe with step by step photos
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If you like dal fry | Punjabi dal fry | dhaba style dal fry | given below is the list to similar recipes :
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For the dal fry recipe, clean and wash yellow moong dal and masoor dal. You can use any dal you cook on regular basis to prepare basic dal fry or a combination of dals like toor dal, moong dal, chana dal, and masoor dal to make dal fry recipe more rich in protein.
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Add enough water and soak both the dals in water for 2 hours. Ensure you cover it with a lid while soaking.
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After 2 hours, drain them completely with the help of a strainer.
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Add the soaked and drained dals in a pressure cooker. You can cook the dals directly on the stovetop in a pan but it will take around 45-60 minutes to cook completely.
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Pour 2½ cups of fresh water.
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Add turmeric powder. dal fry | Punjabi dal fry | dhaba style dal fry | is not heavily spiced or seasoned as it will totally change the flavor. Apart from the regular spices, we won’t be using anything in this recipe.
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Add green chillies and ginger. Adjust the quantity as per the spice level you can handle.
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Add garlic and salt. If you are Jain, skip adding the lehsun.
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Mix well and pressure cook for 2 whistles or until the dals are very well cooked. The key for smooth dal fry is to cook the dals very well. Allow the steam to escape before opening the lid and keep aside.
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Stir the dal once, using a wire whisk or ladle mash the dal further so it’s almost smooth and no lumps remain.
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To temper, dal fry recipe, heat the ghee in a deep non-stick kadhai. Ghee imparts an aroma and rich flavor to dal fry however vegans can use oil.
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Once the ghee melts, add the mustard seeds.
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Add nigella seeds. We are not using cumin seeds but nigella to give a strong aroma and warm, toasted-onion flavor to the dal fry.
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Add dry Kashmiri red chilli.
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Mix well and sauté on a medium flame for a few seconds.
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Add the onions.
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Sauté on a medium flame for 2 to 3 minutes or till the onions turn translucent.
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Add the tomatoes.
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Add ¼ cup of water.
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Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally or until the tomatoes are soft and mushy.
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Add the cooked dal mixture.
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Add 1 1/2 cup of water. The consistency of dal fry is very important. It should not be either thin or thick, just runny enough to mix easily with rice. You can also add a pinch of garam masala powder or coriander-cumin seeds powder to uplift the flavors of dal fry.
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Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally so that the flavors develop. Our restaurant-style dal fry is ready.
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Garnish dal fry with coriander. To make Dhaba style dal fry, add a dhungar at the end. It will give a nice smoky flavor to the dal fry. For adding smoke flavor to the dal fry, heat a piece of coal until red. Keep a bowl in the centre of the dal and keep this hot coal piece in the bowl. Drizzle a tsp of ghee over the coal and immediately close the lid of the pan. Let the smoke soak in the dal for 3-4 minutes. Then remove the bowl and give the dal a gentle mix.
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Serve dal fry immediately with steamed rice, peas pulao or jeera rice. You can even serve dal fry | Punjabi dal fry | dhaba style dal fry | along with sabzi roti and salad to make a complete meal.
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 245 cal |
| Protein | 13.1 g |
| Carbohydrates | 32.6 g |
| Fiber | 5.4 g |
| Fat | 7 g |
| Cholesterol | 0 mg |
| Sodium | 8.8 mg |
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