dal fry

Dal fry is a delicious lentil recipe popular in India that is made with tur dal (pigeon pea lentils), onions, tomatoes and spices. I share both the stovetop and Instant pot method to make this dal fry recipe.

Dal Fry Recipe

tuvar dal

water (for stove-top pressure cooking)

turmeric powder ((ground turmeric))

oil ((neutral tasting) or unsalted butter

mustard seeds ((black))

cumin seeds

onions

green chilies

curry leaves

asafoetida

red chili powder (or cayenne pepper

tomatoes (or 1 medium-sized)

water (or add as required)

salt (as required)

kasuri methi ((dry fenugreek leaves))

Garam Masala Powder

lemon juice (- optional)

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.

Cooking lentils

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.

Sautéing onions, tomatoes, spices

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.

Making dal fry (stove-top)

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.

Instant Pot Dal Fry

https://embed.mediavine.com/videos/nqghbqaynpthp6fsko2q

Dal Fry is a popular Indian lentil recipe made with pigeon pea lentils, onions, tomatoes and spices. It is a staple in Indian kitchens as well as served in restaurants too.

Dal Fry

A basic Indian lentil dish - dal fry made with toor dal (split pigeon peas), spices &amp; herbs. Serve this protein packed, delicious and comforting food with rice, naan or roti. Instructions for regular pot, traditional cooker &amp; Instant pot included.

water ((3 cups

ghee ((or oil

mustard seeds ((optional))

⅛ teaspoon hing ((asafoetida))

red chilli (broken (optional))

onion ((¼ cup chopped finely))

ginger garlic paste ((or ½ inch ginger &

tomato ((½ cup chopped or pureed))

turmeric

garam masala ((adjust to taste))

salt ((adjust

water ((to use

½ teaspoon kasuri methi (crushed (dried fenugreek leaves))

coriander leaves (finely chopped)

lemon juice (or as needed (optional))

Add 1 cup dal to a pot or cooker. Rinse it well a few times until water runs clear. (optional - To cut down the cook time, soak them for 30 minutes and drain the water.)

To cook in pressure cooker: Pour 2½ cups water. Pressure cook on a medium heat for 2 to 3 whistles. When the pressure releases, open the lid and mash the dal slightly.

To cook in pot:  Add dal to a heavy bottom pot and pour 3 cups water &amp; bring it to a boil. Simmer until soft &amp; mushy adding more hot water as needed.

Preparation

Heat a pan with ghee, oil or butter. Add mustard seeds, cumin seeds and dried red chili. When the spices begin to splutter, add hing.

Next add onions and green chilies. Saute until the onions turn golden.

Add ginger garlic and saute until the raw smell of ginger garlic goes off. This takes about a minute.

Then add tomatoes and salt. Saute on a medium flame until tomatoes turn soft.

Add red chili powder, garam masala and turmeric. Saute for 2 mins till the masala begins to smell good &amp; leaves the pan.

Add the mashed dal &amp; mix well. Pour more water as needed to bring it to a desired consistency. (watch video)

Cook until the dal begins to bubble well. When dal fry reaches the desired consistency, crush kasuri methi in your palms and add it.

Taste test and add more salt if needed. Garnish with coriander leaves.

Serve dal fry with rice, roti, butter naan or paratha. When the temperature comes down slightly squeeze in some lemon juice.

How to Make Dal Fry

Press the SAUTE button instant pot and pour ghee to the steel insert.

When the ghee melts, add the cumin, red chilli &amp; mustard (optional).

As soon as the spices pop, add hing, green chilli &amp; onions.

Saute for 2 mins and then fry ginger garlic for 30 seconds.

Add in tomatoes and salt. Saute until the tomatoes turn soft and mushy.

Stir in red chilli powder, turmeric and garam masala. Add rinsed dal and pour 3 cups water.

Press CANCEL button. Mix well and scrape the bottom with the spatula to release any bits of food stuck.

Optional - You can also place a long legged trivet and then place your rice bowl and cover.

Secure the Instant pot with the lid. Set the steam vent to sealing position.

Press the PRESSURE COOK button, high pressure and set the timer to 8 minutes.

When the IP beeps wait for the natural release for 10 mins.

Mash the dal to suit your liking. Then add kasuri methi and coriander leaves. Taste test and add more salt if needed.

If you like thinner consistency you can add little hot water and mix.

Sprinkle some lemon juice over the dal fry &amp; serve with rice.

https://www.youtube.com/watch?v=yh9f8zZMcQ8

Dal fry recipe link : https://www.indianhealthyrecipes.com/dal-fry-recipe/

Music by : https://www.youtube.com/user/Vexento

Dal fry recipe | How to make dal fry

Green Moong Dal Fry — also known as Sabut Moong Dal, Green Gram Curry, or Khada Moong Dal — is a hearty Indian dish made with whole green mung beans, warming spices, and a flavorful double tadka (tempering). This wholesome, protein-rich dal is naturally vegan, gluten-free, and comes together in 30 minutes—no soaking required!

Green Moong Dal Fry (Green Gram Curry) – Sabut Moong Dal

ghee

mustard seeds

bay leaf

turmeric powder

garlic

ginger paste

green chillies

onion

tomatoes

dry green moong dal

tsp red chilly powder

tsp garam masala

coriander powder

cumin powder

tsp cardamom powder

water

salt

tbsp kasuri methi

vegan unsweetened yogurt

cilantro

lemon juice

ghee (or Thecha Butter)

tsp GF asafoetida

red chillies

tbsp onions

Turn on the Instant Pot in saute mode. Heat vegan ghee and when it’s hot, temper mustard seeds and cumin seeds. When they splutter, add curry leaves, dried bay leaf, and chopped cilantro stems. Fry for 10 seconds.

Then add the garlic (reserve some for the 2nd tadka), ginger paste, and chopped green chillies. Continue to saute for another 30 seconds. Drizzle some water to prevent the paste sticking to the bottom of the pot.

Add the chopped onions. Saute till they turn translucent.

Next, add the chopped tomatoes along with salt. Cook for 30 seconds.

Add the green moong as is. There is no need to soak it.

Then add all the spices - turmeric powder, garam masala, coriander powder, cardamom powder, red chilly powder, and cumin powder. Add some warm water to prevent the spices from burning. Fry for 30 seconds.

Add water or vegetable stock along with salt. Mix and deglaze the pot.

Cook in Pressure mode for 15 minutes. Release pressure naturally. When done, mix and lightly mash the moong beans. Mashing some beans makes the curry creamier.

Garnish the mung bean curry with crushed kasuri methi and vegan yogurt. Also add cilantro, and lemon juice (Skip this step if you plan to freeze the Dal Mughlai. Add them after thawing). Mix.

To Make Instant Pot Green Moong Dal

Heat vegan ghee in a small pan. Fry the remaining garlic, dried red chillies, red chilly powder, fried onions, and GF hing. Fry till the garlic turns light golden. Pour this tadka over the Green Gram Curry. Then garnish with chopped cilantro. Mix and serve. Chef tip - Finish with lemon juice just before serving for a fresh flavor lift.

For The Green Moong Dal Second Tadka

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