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–+ servings
A freshly cooked bowl of a restaurant style lentil curry tempered with whole red chilies.

Dal Fry

Nosheen Babar
Dal fry (dhaba-style mixed lentil curry) is a restaurant-style curry cooked with a base of onions, tomatoes, herbs, and aromatic spices.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine Indian, Pakistani
Servings 8 people
Calories 146 kcal

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 teaspoon garlic paste
  • 2 teaspoon ginger paste
  • 2 serrano chilies (see notes)
  • 12 curry leaves
  • 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 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.

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 -
  • 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. 
The masala - Once all the ingredients for the curry base are cooked through, roast them for 5-10 minutes to help blend everything to a thick mash. 

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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