Restaurant Style Dal Fry | How to make Dhal Fry

I simply love Dal... Especially the restaurant kind. You know, with that hint of ginger and fragrance of the garlic combined with the slight heat from the green chilli and tartness of the tomatoes?

Have you had a tiring day cleaning that cupboard or working on your taxes? Do you crave comfort food? How would you like a warm bowl of hearty, filling and guilt-free healthy Dal? That's my go-to comfort food when I'm short for time, hungry (cranky too...) and tired. Some warm dal with white rice and a side of mango pickle. Yummm... Getting the picture? 

As much as I love dal with rice, my love for Dal-Roti is even greater. Almost a must-order when we visit a restaurant. I almost always order Dal with roti in restaurants, mostly because they get it spot on and with all that spicy food on the table, sometimes you need something to tone it down. 

There are so many ways in which you can make dal, the simplest being with just a tempering of mustard seeds, curry leaves and green chilli or you can try this recipe for a more flavorful version.

If you remember the universal truths from my previous post - Avarekalu Uppit . This dal fry totally satisfies that truth. It is one of the basic Indian dishes your mom will expect you to know how to cook.

Dal is also probably the simplest Indian dish you can make and let me tell you the biggest plus point - You cannot mess it up!!! Well, as long as you are tasting for salt along the way, that is. And if you by chance did mess up, worry not, it is equally easy to fix it too.

Dal or Dhal can me made from any type of lentil, although there are a few popular ones based on the region. North Indians make dal from Chana Dal or Moong Dal while the South Indians swear by the Toor Dal. You can make this recipe with any other type of lentil or dal you have and it will taste just as good. Promise!!!

If you liked this Dal Fry recipe, you may also like:

• Pancharangi Dal - Curry made with 5 different types of lentils.
• Heerekai Tove - Dal with ridgegourd pieces.
• Dal Makhani - Creamy and rich dal made with black lentils.
• Spinach or Palak Dal - Dal flavored with spinach.

Restaurant Syle Dal Fry

Dal or Pigeon Pea Lentils cooked in restaurant style. 

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     45 minutes
Yield:                Serves 2-3

Ingredients:

1/2 cup Toor Dal or Arhar Dal or Pigeon Pea Lentils
1 Onion
1 Tomato
1-2 Green Chilli
1 tsp Garlic Paste
1 tsp Ginger Paste
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds or Jeera
1 pinch Asafoetida or Hing
1/2 tsp Turmeric Powder
8-10 Curry leaves
2-3 tsp Oil
Water as required
Salt to taste
Coriander leaves for garnish

Method:

Wash the dal at least twice.
Pressure cook the dal in 1.5 cups of water until done.
Mash the dal and keep aside.
Chop the onion and tomato finely.
Chop or slit the green chilli.
Heat oil in a pan and add the mustard seeds.
Once they start spluttering, add the cumin seeds.
Add the onion, ginger paste, garlic paste and green chilli and fry until the onions are slightly browned.
Add the curry leaves and fry for 1 minute.
Add the tomatoes and fry for 2-3 minutes until they become soft.
Add the turmeric powder and the asafoetida powder and mix well.
Add in the cooked dal, salt and water as required. Adjust the water according to the consistency you desire.
Simmer for 5-6 minutes.
Garnish with chopped coriander leaves and serve hot with rice or rotis.