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Dal Fry Recipe | Restaurant Style Dal Fry

Dal Fry Recipe Step By Step Instructions
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Dal Fry is made by adding boiled and softened Dal to a seasoning of onion, tomato and spices which have been fried in ghee or oil.

Dal Fry is a simple Indian dish generally made using Arhar Dal also known as Toor Dal (split & skinned pigeon peas). You can also add other Lentils in this dish like Masoor Dal (red split lentil) or Moong Dal (split yellow lentil).

Dal is basically a lentil stew, which is a traditional and most common dish made almost daily in Indian households. Dal Fry is one of the most popular Dals prepared in India and can be found in the menu of most restaurants. Another equally popular preparation is Dal Tadka, where a tempering of Ghee, Cumin Seeds and Garlic are added on top of the cooked Dal.

It is usually served hot and goes well with any of the Indian breads like Naan, Phulka, Tandoori Roti etc. Dal fry is equally enjoyable with Steamed Rice or Jeera Rice along with a papad.

Dal Fry is a warm and filling dish full of proteins, nutrients and fibre. A spoon of Desi Ghee (Clarified Butter) or Butter makes Dal fry even more aromatic and delicious.

Dal fry is a healthy, comforting and easy to make dish. It is an ideal dish for a novice to start experimenting with Indian style cooking and recipes.

To make Dal Tadka at home follow the detailed step by step recipe with photos posted below.

Also see more Dal recipes like Dal TadkaDal Makhani, Dal Palak, Lobia Masala and Rajma Masala.

Servings: 4

CategoryMain Course

Cuisine: Indian

Total Time:

Prep Time:

Cook Time:

Nutrition (per serving)



Carbohydrates: 22g

Protein: 6g

Ingredients For Dal Fry Recipe

  • 1 Cup Toor Dal (Arhar Dal / Split Pigeon Peas)
  • 1 Medium Sized Onion
  • 2 Tomatoes
  • 4-5 Cloves of Garlic
  • 1-2 Green Chillies
  • ~1 inch piece of Ginger
  • 1 Teaspoon Cumin Seeds (Jeera)
  • 1 Teaspoon Black Mustard Seeds (Rai)
  • 2 Dried Red Chillies
  • 8-10 Curry Leaves (Kari Patta)
  • 1/8 Teaspoon Asafoetida (Heeng)
  • 1/2 Teaspoon Turmeric Powder (Haldi)
  • 1 Teaspoon Red Chilli Powder
  • 1/2 Teaspoon Salt, or to taste
  • 1/2 Teaspoon Garam Masala
  • 1 Teaspoon Dried Fenugreek Leaves
  • 2 Tablespoon Ghee or Oil

Step By Step Instructions for Dal Fry Recipe

  • Wash the Toor Dal 3-4 times and add it to a pressure cooker.

  • Add around 3 cups of Water and pressure cook the Dal till you get 1 whistle. Let the steam come out before opening the cooker.

  • When the Dal is cooked and soft, mash it with a masher of the back of a big spoon.

  • Heat some ghee or oil in a pan or kadai. Add Rai (Mustard Seeds) and let them splutter.

  • Add Jeera (Cumin Seeds) to the pan and fry till it starts to crackle. Also add a pinch of Heeng (Asafoetida).

  • Add finely chopped onions and fry them till they become light brown.

  • Add finely chopped Ginger, Garlic and Green Chilli Paste and fry till it is roasted.

  • Also add 2-3 Whole Dried Red Chillies along with some Curry Leaves and fry for a minute.

  • Add finely chopped tomatoes to the gravy and saute till the tomatoes are completely cooked.

  • Add Salt, Red Chilli Powder, Haldi (Turmeric Powder) and Garam Masala. Mix and cook till the gravy starts to leave oil on the sides.

  • Now add the cooked and mashed Dal to the prepared onion tomato masala, and mix well.

  • Sprinkle some Dried Fenugreek Leaves on the top and mix them with the Dal. Let the Dal simmer for 5 minutes.

  • Dal Tadka is ready. Add a few drops of Lemon Juice before serving. Garnish with some chopped Coriander Leaves and serve along with Onion slices and Lemon wedges. Enjoy this Dal along with any Rice or Indian Bread preparation.

    Also see more Dal recipes like Dal TadkaDal Makhani, Dal Palak, Lobia Masala and Rajma Masala.

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  1. Thank you for explaining how to cook South Indian dal. My husband, who is Indian, had been wanting me to cook South Indian dal for so many years. I just stuck with cutting up the ingredients while he did all the other stuff. I even tried to learn from his aunties, nervously taking notes in the kitchen. You taking pictures of each step and really laying out all the instructions (which now seem so simple, but at the time felt complicated) helped me finally be able to become good at this dish. Even my husband’s father said it was really good and was impressed. My own grandmother, who loved to cook, watched me as I prepared this meal and said that she could never do anything like this. Thank you very much for explaining how to make this dish, which was so foreign to me some years ago and is now a familiar favorite. I have been making it nearly 3-4 times every week for the past couple of years because it is a staple in our diet.

  2. Water quantity was less. My daal didn’t cook. I’m sleeping hungry tonight all because of you.

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