Dal Fry, often called Tadka Dal, is a popular North Indian lentil dish served in many Indian restaurants. Cooked lentils are flavored with spices and finished with a fragrant tempering of ghee, cumin, mustard, ginger, garlic, chilies, and curry leaves.
Different varieties of dal can be used for this dish. In many South Indian homes, dal is also a regular part of everyday meals. Lentils are a good source of plant protein, fiber, and other nutrients.
When I was a child, I remember dal being harvested from our family farms. I also remember the harvested lentils being mixed with red soil and left covered on the floor for a day or two before being thoroughly cleaned and cooked, although I never knew the exact reason for that traditional step. My grandmother often cooked lentils with their skins intact rather than splitting them.
If the cooked dal becomes too thick, simply add a little hot water until it reaches the consistency you prefer. I especially like adding the final tadka shortly before serving so its aroma stays fresh. A little ghee also gives the dal a wonderful flavor.
Tadka Dal Fry / Dal Fry
Recipe Details
Dal / Side Dish
North Indian
Sashi
40 minutes
3
Ingredients
For Pressure Cooking
- Toor dal / Yellow pigeon peas – 1/4 cup
- Moong dal / Split green gram – 1/4 cup
- Chana dal / Split chickpeas – 1/4 cup
- Water – 3 cups
- Salt – to taste
For the Dal
- Ghee – 1/4 tsp
- Onion – 1/2 medium, chopped
- Turmeric powder – 1/4 tsp
- Asafoetida / Hing – a pinch
- Coriander powder – 1 tsp
- Cumin powder – 1/2 tsp
- Garam masala – 1/2 tsp
- Red chili powder – 1/2 tsp
- Hot water – a little, as needed
For the Tadka / Seasoning
- Ghee – 1 tbsp
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Asafoetida / Hing – a pinch
- Ginger and garlic – 1 tbsp, finely chopped
- Curry leaves – 1 sprig
- Green chilies – 2, slit
- Dried red chilies – 2
- Coriander leaves / Cilantro – from about 2 stalks, chopped
Preparation
- Combine the toor dal, moong dal, and chana dal. Rinse well and soak in water for about 30 minutes.
- Drain the soaked dals and add them to a pressure cooker with 3 cups water and salt.
- Pressure cook for about 3 whistles, or until the dals are completely soft.
- Allow the pressure to release naturally, then gently mash the cooked dal.
- Chop the onion.
- Finely chop the ginger, garlic, and coriander leaves.
- Slit the green chilies and keep the remaining seasoning ingredients ready.
Cooking Instructions
- Heat 1/4 teaspoon ghee in a pan over medium heat.
- Add the chopped onion, turmeric powder, and asafoetida.
- Sauté until the onion becomes lightly golden.
- Add the coriander powder, cumin powder, garam masala, and red chili powder.
- Fry for about 30 seconds to 1 minute over medium-low heat, stirring so the spices do not burn.
- Add the mashed dal and mix well.
- If the dal is thicker than you prefer, add a little hot water and stir until it reaches the desired consistency.
- Simmer for about 2–3 minutes so the dal and spices combine well.
- Taste and adjust the salt if necessary.
Prepare the Tadka
- Heat 1 tablespoon ghee in a small pan over medium heat.
- Add the mustard seeds and cumin seeds.
- When the mustard seeds begin to splutter and the cumin becomes aromatic, add the asafoetida.
- Add the finely chopped ginger and garlic and fry for about 1 minute.
- Add the curry leaves, slit green chilies, and dried red chilies.
- Fry for another 30 seconds until fragrant.
- Immediately pour the hot tadka over the cooked dal.
- Garnish with chopped coriander leaves and serve hot.
Tips
Dal Combination: This recipe uses toor dal, moong dal, and chana dal together, but you can adjust the combination or use other lentils according to your preference.
Consistency: Dal thickens as it sits. If needed, add a little hot water before serving and bring it back to a gentle simmer.
Fresh Tadka: For the best aroma, prepare the final seasoning shortly before serving and pour it over the hot dal.
Ginger and Garlic: Finely chopped fresh ginger and garlic give the tadka a particularly fragrant flavor.
Ghee or Oil: Ghee adds richness and aroma, but oil can be substituted if preferred.
Serving Suggestion
Serve Tadka Dal Fry hot with naan, chapati, roti, or steamed rice.
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