Dal Fry Recipe (Restaurant Style)
Recipe: https://recipestripper.com/recipes/65d05779-1ae4-463e-8568-0ccdb042a493
Original source: https://www.vegrecipesofindia.com/dal-fry/
Recipe image: https://www.vegrecipesofindia.com/wp-content/uploads/2021/02/dal-fry-recipe-1.jpg

This Dal Fry recipe is made with arhar dal (pigeon pea lentils) cooked until soft and then combined with a sautéed base of onions, tomatoes, herbs and spices. You can use only arhar dal or combine it with masoor dal for variation. The dal is simmered until smooth and creamy with the masala. I share both the stovetop and Instant Pot methods to make this recipe.
Yield: 4
Prep time: PT15M
Cook time: PT10M
Total time: PT25M

Ingredients
- ½ cup pigeon pea lentils (- hulled and split, (tuvar dal, arhar dal, toor dal) or ¼ cup each of masoor dal and toor dal)
- 1.5 cups water (- for stovetop pressure cooking)
- 1 pinch turmeric powder ((ground turmeric))
- 2 to 3 tablespoons oil ((neutral flavored) or unsalted butter or ghee (clarified butter))
- ½ to ¾ teaspoon mustard seeds ((black))
- 1 teaspoon cumin seeds
- ⅓ cup onions (- finely chopped, or 1 medium-sized)
- 1 to 1.5 teaspoons ginger garlic paste (or 1 inch peeled ginger & 3 to 4 medium peeled garlic cloves crushed in a mortar-pestle)
- 2 green chilies (- slit or chopped)
- 2 to 3 dry red chilies (- kept whole or halved and deseeded, optional)
- 10 to 12 curry leaves
- 1 to 2 pinches asafoetida powder ((hing) - for a strong asafoetida, just one pinch is enough)
- ½ teaspoon turmeric powder ((ground turmeric))
- ½ teaspoon red chili powder (or cayenne pepper or smoked paprika)
- ⅓ to ½ cup tomatoes (- finely chopped, or 1 medium-sized)
- 1 to 1.5 cups water (or add as required)
- salt (as required)
- 1 teaspoon dry fenugreek leaves ((kasuri methi))
- ¼ to ½ teaspoon garam masala
- ½ to 1 teaspoon lemon juice (- optional)
- 2 to 3 tablespoons coriander leaves (- chopped, (cilantro) - for garnish)

Instructions
1. [Cooking lentils] 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.
2. [Cooking lentils] Rinse the lentils in water three to four times. Drain all the water.
3. [Cooking lentils] Then add the lentils in a 2- litre pressure cooker. Add a pinch of turmeric powder (haldi) and 1.5 cups water.
4. [Cooking lentils] Pressure cook the lentils for 9 to 10 minutes on a medium heat until they are softened thoroughly.
5. [Cooking lentils] Once the lentils are cooked, then mash them lightly with a wired whisk or with a spoon and set aside.
6. [Sautéing onions, tomatoes, spices] In another pan heat oil or ghee or unsalted butter. Add the mustard seeds and let them splutter.
7. [Sautéing onions, tomatoes, spices] When you hear the spluttering sound of the mustard seeds, add the cumin and fry them.
8. [Sautéing onions, tomatoes, spices] Add the onions and sauté stirring often until they become translucent or light brown.
9. [Sautéing onions, tomatoes, spices] Now add the ginger-garlic paste and sauté for some seconds or until their raw aroma disappears.
10. [Sautéing onions, tomatoes, spices] Add the green chilies, red chilies, curry leaves and mix well.
11. [Sautéing onions, tomatoes, spices] Add all the spice powders - turmeric powder, red chili powder, asafoetida powder. Stir and mix again.
12. [Sautéing onions, tomatoes, spices] Add the tomatoes and cook until they soften and you see oil releasing from the sides of the masala.
13. [Making dal fry (stovetop)] Now add the cooked and mashed lentils. Mix thoroughly. Add water, salt and mix again.
14. [Making dal fry (stovetop)] Simmer for 4 to 5 minutes more or till you get a smooth and slightly thick consistency, stirring at intervals.
15. [Making dal fry (stovetop)] Dal fry is not thin and is usually has a medium to thick consistency. So you can adjust the amount of water you want.
16. [Making dal fry (stovetop)] Keep the dal to a medium consistency if you prefer. Making it very thin will dilute the flavors.
17. [Making dal fry (stovetop)] 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.
18. [Making dal fry (stovetop)] You can garnish dal fry with some more coriander leaves while serving.
19. [Making dal fry (stovetop)] While serving top it with some ghee or butter if required.
20. [Making dal fry (stovetop)] Serve dal fry hot with steamed basmati rice, biryani rice, jeera rice or saffron pulao. It also goes well with roti or naan.
21. [Instant Pot Dal Fry] Press the sauté button of your IP. Let the display show hot. Add ghee or oil in the steel insert.
22. [Instant Pot Dal Fry] 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.
23. [Instant Pot Dal Fry] Then add the chopped onions and sauté stirring often until they soften.
24. [Instant Pot Dal Fry] Add ginger-garlic paste and sauté for a few seconds.
25. [Instant Pot Dal Fry] Stir in the curry leaves, dry red chillies and green red chillies. Again sauté for a few seconds.
26. [Instant Pot Dal Fry] Add chopped tomatoes and sauté them until they soften.
27. [Instant Pot Dal Fry] Next add the turmeric powder, red chilli powder and asafoetida and mix well.
28. [Instant Pot Dal Fry] 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.
29. [Instant Pot Dal Fry] 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.
30. [Instant Pot Dal Fry] When you hear the beep after the pressure cooking is done wait for 10 minutes and then do a quick pressure release.
31. [Instant Pot Dal Fry] 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.
32. [Instant Pot Dal Fry] Lastly add the kasuri methi, garam masala powder and coriander leaves. Mix and switch off your IP. Serve dal fry hot or warm.