Dal fry (dhaba-style mixed lentil curry) is a delicious restaurant-style curry. This curry is packed with flavor and makes for an easy, hearty, and healthy weeknight meal.
This traditional lentil recipe involves preparing a masala or curry base with onions, tomatoes, and assorted spices. Next, washed and soaked lentils are added and cooked to a creamy consistency.
The term 'fry' refers to tempering whole spices in hot oil, adding the fresh ingredients, and sauteeing them to a thick, cohesive mixture. The lentils are delicious and pair well with naan, paratha, or basmati rice. Add a side of kachumber or cucumber raita for the ultimate comfort food experience.
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Why you'll love this dal fry recipe
- One-pot recipe - Most dal fry recipes use a two-step method, but this method uses only one pot from start to finish.
- Suitable for people with dietary restrictions - This recipe is vegan, gluten-free, and dairy-free.
- Hearty meal on a budget - Dal fry is the perfect budget-friendly meal to feed a crowd.
- Quick and easy dinner option -This lentil curry is the perfect quick and easy dinner idea.
Ingredients for a dal fry recipe
- The lentils—Traditionally, dal fry is cooked with toor dal or 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.
- 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 like to roast and add red chilies and chili flakes just before serving.
- Curry leaves—This is one of South Asia's most aromatic herbs and a favorite for its citrusy smell. Fresh curry leaves are best, but if you have trouble sourcing them, a dried version will also work.
- Kasuri methi is another fragrant dried herb with an earthy aroma. I like to have it on hand for this recipe, as well as for my tawa-fried beef keema, aloo palak, and chicken karahi recipes.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
- Use different lentils - Try this recipe with chana dal instead of the split pigeon peas, or substitute the masoor dal with moong dal.
- Add some tang - Squeeze some lemon or add amchur powder at the end. It adds a nice zest to the lentils.
- Use a different fat - For those without dietary restrictions, cook the dal with ghee or butter.
- Change up the spices - Add some garam masala, coriander powder, or a mix of white and black pepper instead of the red chili powder, or add it to it for a more complex flavor profile. Adjust the red and green chilies accordingly if you're adding more spice to the recipe with these powders.
How to make dal fry
- First step - Heat the cooking oil and saute the cumin and mustard seeds until they pop and the aroma indicates they are properly roasted. Add the chopped onion and saute until it becomes translucent and changes color slightly.
- Second step - Next, add the chopped green chili and curry leaves and continue to cook for a few minutes.
- Third step - Follow with the ginger and garlic paste and saute for a few minutes.
- Fourth step - The tomatoes go in next. Reduce the heat to medium and let the tomatoes release their water to make the masala. In the above picture, I've used homemade frozen tomato puree.
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- Fifth step—Since I use homemade frozen tomato puree, I add ¼ cup of water at this point, along with the kasuri methi. You won't need to do this if you're using fresh tomatoes.
- Sixth step - After the methi has cooked for 2-3 minutes, add all the spice powders and roast the masala.
- Seventh step - Add 1 cup of water to the prepared mixture, cover, and cook for 10 minutes to soften all the ingredients. After this, uncover and turn the heat to high to evaporate all the liquid. Saute the ingredients until you have a blended mixture. This is the final masala for your dal fry.
- Eighth step - Drain the soaked lentils and add them to the masala, stirring to mix.
- Ninth step - Add 4 cups of water and bring the lentil curry to a low simmer on high heat. Once it's boiling, cover and simmer on low heat for 15-20 minutes.
- Tenth step - After the
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Expert Tips
- Use fresh lentils - Make sure the lentils haven't been sitting 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 masala in the fridge for up to 3 days. Add it back to a 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 like mine slightly thinner than the average. Feel free to adjust the water by a cup to achieve your desired consistency.
Recipe FAQS
What is the difference between dal fry and dal tadka?
Dal fry is prepared by making an onion and tomato-based masala, and all whole spices are tempered before the lentils are added. In dal tadka, the lentils are boiled with a combination of spice powders and tempered at the end.
How do I store my leftovers?
Store The lentil curry in the fridge for three days or freeze it for up to six weeks. To reheat, defrost in the fridge overnight, add ¼ cup water, and reheat in the microwave or stove.
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
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
- 1 yellow onion
- 2 Roma tomatoes
- 2 tsp garlic paste
- 2 tsp ginger paste
- 2 serrano chilies (see notes)
- 12 curry leaves
- 1 ½ tsp salt
- ¼ tsp turmeric
- 1½ tsp red chili powder
Tadka
- 4 whole dried red chilies
- 1 tsp 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 the turn translucent.
- Toss in the sliced serrano chillies, followed by the ginger and garlic paste and saute for a few minutes.
- Add the tomatoes and saute until they start to release water.
- Follow with the spice powders and fenugreek leaves and saute for a few minutes.
- 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 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 1 minute, and then pour over the cooked dal.
Garnish
- Add the chopped cilantro and serve.
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 -
- Sourcing the lentils - Ensure the lentils haven't been in your pantry for too long. The fresher they are, the quicker they'll cook. I like to soak my lentils for at least 30 minutes to help speed up cooking. Soaking also helps reduce the typical digestive issues associated with eating lentils.
- Cooking the lentils—It's time to adjust the spices and water once cooked. Add more water, turn up the flame, and reduce excess water according to your preferred texture. 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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