Dassana's Veg Recipes · by Dassana Amit★ 4.9 (149)

Dal Fry Recipe (Restaurant Style)

Name: Dal Fry Recipe (Restaurant Style)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: indian
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)

NUTRITION · PER SERVING25M COOK

CAL 8%·PRO 10%

CARBS 17G41% OF CAL

4G FIBER3G SUGAR9G OTHER

FAT 10G53% OF CAL

1G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Restaurant-style dal fry made with soft lentils and a fragrant blend of spices, onions, and tomatoes. This creamy, savory dish is comforting and pairs well with rice or flatbread.

mainindiancurrybeansgluten freeveganvegetarian

View the full recipe on Dassana's Veg Recipes →

We index the facts; the cooking instructions live with the creator.

Ingredients

serves 4

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)

At a glance

PER SERVING · TIME 25M

CAL 8%·PRO 10%

CARBS 17G41% OF CAL

4G FIBER3G SUGAR9G OTHER

FAT 10G53% OF CAL

1G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 15m
Cook: 10m
Sodium: 399mg

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 199mg
Calcium: 38mg
Iron: 2mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 15M
SODIUM: 399MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Dal Fry Recipe (Restaurant Style)

Nutrition & ingredients

Ingredients

At a glance