This dal fry (dhaba-style mixed lentil curry) replicates the taste of a traditional Pakistani restaurant-style curry. Packed with flavor, this easy, hearty, and healthy weeknight meal is always a crowd pleaser.
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Some lentil curries, like my kaali masoor ki daal, are known as dal tadka, where the tempering is poured over cooked lentils.
This recipe, prepared with a combination of toor and masoor dal, employs a method known as dal fry, where the lentils are cooked with a sautéed base of onions, tomatoes, and spices.
Dal fry is sold at traditional roadside food stalls, known as dhabas, and this simple and rustic curry needs nothing more than a naan or paratha to make the meal complete.
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Here's what's amazing about this recipe
- One-pot recipe: Many dal fry recipes employ a two-step cooking method, but this recipe combines all the cooking steps into one pot. Easier to cook and easier to clean up!
- Suitable for people with dietary restrictions: This recipe is vegan, gluten-free, and dairy-free, making it an excellent option when catering to a large crowd.
- Hearty meal on a budget: Dal fry is the perfect budget-friendly meal that ticks all the boxes when it comes to feeding the family delicious, easy-to-cook, nutritious food.
- Perfect meal prep option: Batch cook and freeze in portions for an easy, hearty, and nutritious meal throughout the week. Paired with sides like my Kurkuri (crispy okra) recipe, dinner will be ready in no time.
Ingredients for this dal fry recipe
- The lentils: Traditionally, dal fry is cooked with toor dal, also known as split pigeon peas. However, using this alone makes the lentil curry too thick, so I like to add some masoor dal for a slightly thinner consistency.
- Cooking oil: Any neutral high-smoke-point cooking oil will work for this recipe.
- Whole spices: In this recipe, whole spices, like cumin and mustard seeds, are tempered at the beginning of the cooking process. Since tadka is my favorite part of eating lentils, I also like to roast and add dry red chilies and chili flakes just before serving.
- Onions: Finely chopped onions, cooked to a golden brown, form the aromatic base of this curry.
- Ginger-garlic paste: Make a fresh paste by grinding ginger and garlic, or use a store-bought paste for convenience.
- Green chilies: Serrano or jalapeño chilies can be used. Adjust the quantity as needed, based on your tolerance for spice.
- Curry leaves: This is one of South Asia's most aromatic herbs, a favorite for its citrusy scent. Fresh curry leaves are best, but if you have trouble sourcing them, a dried version will also work.
- Tomatoes: Fresh, ripe Roma tomatoes create the tangy base for the dal.
- Kasuri methi: Another fragrant Pakistani dried herb, fenugreek, also known as kasuri methi, has an earthy aroma. Perfect for recipes like my tawa-fried beef keema, aloo palak, and chicken karahi, it adds lots of flavor and depth to this lentil recipe.
- Spice powders: The powdered spice blend used here is a simple mix of salt, turmeric, and red chili powder.
- Cilantro: A final garnish of chopped cilantro adds freshness and brightness to the finished dal.
Please refer to the recipe card at the bottom of this post for the complete list of ingredients, measurements, and detailed recipe instructions.
Swaps & modifications
- Use different lentils: Try this recipe with a blend of chana dal and moong dal instead of the split pigeon peas and masoor dal.
- Add some tang: Squeeze some lemon or add amchur powder at the end for a little extra zest.
- Use a different fat: For those without dietary restrictions, cook the dal with ghee or butter for a richer flavor.
- Change up the spices: Add some garam masala, coriander powder, or white or black pepper powder to the existing blend for a more complex flavor profile. Adjust the quantity of red chili powder and the number of green chilies used if making changes.
Dal Fry Video
Step-by-step instructions
- Step 1: Heat the oil and add the cumin seeds, mustard seeds, and chopped onions to it.
- Step 2: Once the onions turn translucent, add the garlic and ginger paste, sliced green chilies, and curry leaves. Bloom for about 1 minute.
- Step 3: Add the tomatoes, fenugreek, and spice powders, and cook over high heat until the tomatoes begin to soften. Cover and simmer for 10 minutes.
- Step 4: Uncover, dry out all the excess water, and roast the masala until you have a cohesive paste. Drain and add the lentils.
- Step 5: Add 4 cups of water, bring to a boil, and then simmer for 30 minutes.
- Step 6: Uncover, mash the lentils if necessary, until you have the desired consistency, and temper with the dried red chilies.
Helpful tips
- Use fresh lentils: Ensure the lentils haven't been stored in your pantry for too long. The fresher they are, the quicker they will cook.
- Soak the lentils: I like to wash and soak my lentils for at least 30 minutes. This helps them cook faster and reduces digestive issues.
- Make the masala ahead of time: Cook and store the curry base in the fridge for up to 3 days or in the freezer for 6 weeks. Add it to a cooking pot with the lentils and follow the rest of the recipe as directed.
- Adjust the water as needed: Traditionally, dal fry is thick and dense, but I prefer mine slightly thinner than the average. Feel free to adjust the water or cooking time by a cup to achieve the desired consistency.
Recipe FAQS
Why is my dal so thick?
Lentils continue to absorb liquid as they sit, so dal naturally thickens over time. If it's too thick, simply add hot water and stir until you reach the desired consistency.
How do I store my leftovers?
Store the lentil curry in the refrigerator for up to three days or freeze it for up to six weeks. To reheat, defrost in the refrigerator overnight, add ¼ cup of water, and then reheat in the microwave or on the stovetop.
Other lentil recipes you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
Dal Fry (Dhaba Style Mixed Lentil Curry)
Dal fry (dhaba-style mixed lentil curry) is a restaurant-style curry cooked with a base of onions, tomatoes, herbs, and aromatic spices.
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Ingredients
- ½ cup toor dal (split pigeon peas)
- ½ cup masoor dal (red lentils)
- ¼ cup cooking oil
- cumin seeds
- mustard seeds
- 1 yellow onion
- 2 serrano chilies (see notes)
- 12 curry leaves
- 2 teaspoon garlic paste
- 2 teaspoon ginger paste
- 2 Roma tomatoes
- fenugreek
- 1 ½ teaspoon salt
- ¼ teaspoon turmeric
- 1½ tsp red chili powder
Tadka
- 4 whole dried red chilies
- 1 teaspoon dried red chili flakes
Garnish
- ¼ cup cilantro
Instructions
- Wash and soak the lentils for a minimum of 30 minutes. (see notes)
- Dice the onion, tomatoes, and serrano chilies and set aside.
- Heat the oil, add the cumin and mustard seeds, and temper until they start popping.
- Add the onions and saute until they turn translucent.
- Toss in the sliced serrano chillies, followed by the ginger and garlic paste and curry leaves, and saute for a few minutes.
- Add the tomatoes and fenugreek leaves and saute until they start to release water.
- Follow with the spice powders, saute, add one cup of water, cover, and simmer for 10 minutes to allow everything to cook down.
- Uncover and cook on high to allow all the liquid to evaporate. Roast the masala, stirring constantly until you have a thick paste. (see notes)
- Drain the soaked lentils and add them to this along with 4 cups of water.
- Bring this mixture to a boil and then cover and simmer for 30 minutes.
- Uncover and stir to mash the lentils until you have a creamy consistency. (see notes)
Tadka
- Heat 4 tablespoons of oil, roast the combination of chilies for 30 seconds, and then pour over the cooked dal.
Garnish
- Add the chopped cilantro and serve.
Video
Notes
Serrano chilies: If you want the dal to be less spicy, deseed the chilies, swap them for less spicy jalapenos, or omit them altogether.
The lentils:
- Soaking the lentils: Ensure the lentils haven't been in your pantry for too long. The fresher they are, the quicker they'll cook. I also like to soak my lentils for at least 30 minutes to help them cook more quickly. Soaking also helps reduce the typical digestive issues associated with eating lentils.
- Cooking the lentils: Adjust the spices and water once the lentils are cooked through. Add more water to thin the curry, or turn up the flame and cook to thicken the dal fry. Stir the dal with a wooden spoon to mash it until you have a blended mixture.
Nutrition
Serving: 1servingCalories: 146kcalCarbohydrates: 15gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gSodium: 457mgPotassium: 192mgFiber: 6gSugar: 2gVitamin A: 428IUVitamin C: 36mgCalcium: 28mgIron: 1mg
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Sajid Choudhry
This has quickly become my favorite daal recipe! It’s delicious and so easy to make. I use a tsp each of the mustard and cumin seeds, is that good? I like making the tadka with ghee and also add some thin sliced garlic along with the red chili. Do you have any favorite tadka combination? Ty
Nosheen Babar
Hi sajid,
I'm so glad you like the recipe. It's a favorite at home as well. My go to tadka is garlic, cumin seeds and whole dry red chillies. From there I layer it with mustard seeeds, and at times onions and curry leaves. As for the quantities, it depends on how much dal but in my honest opinion It's the best part of dal and more is always good.