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 Facts

Per serving · recipe makes 4 · 25m total

Servings

Calories

10% of a 2,000 cal day

191KCAL

Protein

7g14% DV

% DAILY VALUE

Total Fat9g

12%

Saturated1g

Unsaturated8g

—

Total Carbs22g

Fiber5g

19%

Total Sugars3g

—

incl. Added Sugars0g

Starch14g

—

Sodium370mg

16%

% Daily Value is based on a 2,000 calorie day.

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.

Ingredients

4 SERVINGS

½ cuppigeon pea lentils (tuvar dal, arhar dal, toor dal) — hulled, split, or masoor dal or toor dal
1½ cupswater
1 pinchturmeric powder (ground turmeric)
2–3 tbspneutral flavored oil — or unsalted butter or ghee (clarified butter)
½–¾ tspmustard seeds ((black))
1 tspcumin seeds
⅓ cuponions — medium, finely chopped, 1
1–1½ tspginger garlic paste — or peeled ginger or medium peeled garlic cloves
2green chilies
2–3dry red chilies — dried, optional
10–12curry leaves
1–2 pinchasafoetida powder — powdered
½ tspturmeric powder (ground turmeric)
½ tspred chili powder — or cayenne pepper or smoked paprika
⅓–½ cuptomatoes — finely chopped, 1
1–1½ cupswater
salt — as needed
1 tspdry fenugreek leaves (kasuri methi) — dried
¼–½ tspgaram masala
½–1 tsplemon juice — optional
2–3 tbspcoriander leaves (cilantro)

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

25m total

Read the method on Dassana's Veg RecipesDassana Amit’s original page

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mainindiancurrybeansgluten freeveganvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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