26 April, 2021
Dal Fry is a dish that is made in various ways in many Indian homes. Dal fry is a delicious lentil recipe popular in India that is made with tur dal (pigeon pea lentils), onions, tomatoes and spices. Relish this mouthwatering, mildly-spiced, creamy lentil dish with roti, naan or your favorite steamed rice.
For Pressure Cooking Lentils
- ▢½ cup tuvar dal (tur dal, arhar dal, pigeon pea lentils) or ¼ cup each of tuvar dal and masoor dal
- ▢1.5 cups water for stove-top pressure cooking
- ▢1 pinch turmeric powder (ground turmeric)
- ▢2 to 3 tablespoons oil (neutral tasting) or unsalted butter or ghee (clarified butter)
- ▢½ to ¾ teaspoon mustard seeds (black)
- ▢1 teaspoon cumin seeds
- ▢⅓ cup finely chopped onions or 1 medium-sized
- ▢1 to 1.5 teaspoon ginger garlic paste or 1 inch ginger & 3 to 4 medium garlic cloves crushed in a mortar-pestle
- ▢2 green chilies – slit or chopped
- ▢2 to 3 dry red chilies – kept whole or halved and deseeded
- ▢10 to 12 curry leaves
- ▢1 to 2 pinches asafoetida powder (hing) – for a strong asafoetida, just one pinch is enough
- ▢½ teaspoon turmeric powder (ground turmeric)
- ▢½ teaspoon red chili powder or cayenne pepper or smoked paprika
- ▢⅓ to ½ cup finely chopped tomatoes or 1 medium-sized
- ▢1 to 1.5 cups water or add as required
- ▢salt as required
- ▢1 teaspoon kasuri methi (dry fenugreek leaves)
- ▢¼ to ½ teaspoon garam masala powder
- ▢½ to 1 teaspoon lemon juice – optional
- ▢2 to 3 tablespoon chopped coriander leaves (cilantro leaves) for garnish
- Take tuvar dal (arhar dal or pigeon pea lentils) or half-half of tuvar dal and masoor dal (pink or orange lentils) in a colander or sieve.
- Rinse the lentils in water three to four times. Drain all the water.
- Then add the lentils in a 2- litre pressure cooker. Add a pinch of turmeric powder (haldi) and 1.5 cups water.
- Pressure cook the lentils for 9 to 10 minutes on a medium heat until they are softened thoroughly.
- Once the lentils are cooked, then mash them lightly with a wired whisk or with a spoon and set aside.
Sautéing Onions, Tomatoes, Spices
- In another pan heat oil or ghee or unsalted butter. Add the mustard seeds and let them splutter.
- When you hear the spluttering sound of the mustard seeds, add the cumin and fry them.
- Add the onions and sauté stirring often until they become translucent or light brown.
- Now add the ginger-garlic paste and sauté for some seconds or until their raw aroma disappears.
- Add the green chilies, red chilies, curry leaves and mix well.
- Add all the spice powders – turmeric powder, red chili powder, asafoetida powder. Stir and mix again.
- Add the tomatoes and cook until they soften and you see oil releasing from the sides of the masala.
Making Dal Fry (Stove-Top)
- Now add the cooked and mashed lentils. Mix thoroughly. Add water, salt and mix again.
- Simmer for 4 to 5 minutes more or till you get a smooth and slightly thick consistency, stirring at intervals.
- Dal fry is not thin and is usually has a medium to thick consistency. So you can adjust the amount of water you want.
- Keep the dal to a medium consistency if you prefer. Making it very thin will dilute the flavors.
- Lastly crush the kasuri methi in the palms of your hands and add. Then add garam masala powder. Simmer for a minute. Switch off the heat and add chopped coriander leaves. Add lemon juice if you want, at this stage and stir well.
- You can garnish dal fry with some more coriander leaves while serving.
- While serving top it with some ghee or butter if required.
- Serve dal fry hot with steamed basmati rice, biryani rice, jeera rice or saffron pulao. It also goes well with roti or naan.
Instant Pot Dal Fry
- Press the sauté button of your IP. Let the display show hot. Add ghee or oil in the steel insert.
- Add the mustard seeds to the hot oil or melted ghee and let them crackle first. When you heat them crackling, add the cumin seeds and let them splutter.
- Then add the chopped onions and sauté stirring often until they soften.
- Add ginger-garlic paste and sauté for a few seconds.
- Stir in the curry leaves, dry red chillies and green red chillies. Again sauté for a few seconds.
- Add chopped tomatoes and sauté them until they soften.
- Next add the turmeric powder, red chilli powder and asafoetida and mix well.
- Add the rinsed lentils and 1.5 cups of water. Deglaze removing any ingredient bits stuck to the bottom of the steel insert. Season with salt as needed.
- Secure the lid of your IP and position the steam release handle to sealing. Press the pressure cook/manual button, setting the time to 15 minutes on high pressure. It may take 10 to 15 minutes for the lentils to cook depending on their age and quality. For a dal fry, the lentils have to be softened nicely.
- When you hear the beep after the pressure cooking is done wait for 10 minutes and then do a quick pressure release.
- Lightly mash the cooked lentils. If you find that the dal has become thick, add some hot water to thin and lighten it up. If the dal is thin for your liking, press the sauté button and simmer for a few minutes.
- Lastly add the kasuri methi, garam masala powder and coriander leaves. Mix and switch off your IP. Serve dal fry hot or warm.