Name: Spicy Dal Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 People
Cuisine: Indian
Ingredients: ½ cup Split pigeon pea (toor dal); ½ cup Red lentil (masoor dal); ½ tsp Turmeric powder; 1 tsp Oil; 3 cups Water; 3 tbsp Oil; 1 tsp Cumin seeds; ¼ tsp Asafoedita; 1 (finely chopped) Onion; Few Curry leaves; 2 tbsp (finely chopped) Garlic cloves; 1 tbsp (finely chopped) Ginger; 4 (finely chopped) Green chili; 2 (finely chopped) Tomato; to taste Salt; ¼ tsp Turmeric powder; 1 tsp Chilli powder; ½ tsp Coriander powder; ½ cup (if needed) Water; Few Coriander leaves; 3 tbsp Ghee; ½ tsp Cumin seeds; ¼ tsp Asafoetida; 2 Dry red chilli; 1 tbsp (chopped) Garlic; 1 tsp Chilli powder

Ready in

45 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

30 min

Serving

4 People

Calories / Serving

~450 kcal

Recipe by Spicy Foodz on YouTube

Recipe Summary

Learn to make a delicious and spicy Dal Fry, a staple Indian lentil dish. This recipe combines pressure-cooked toor and masoor dal with a rich, aromatic tomato-onion masala, finished with a flavorful ghee tadka for an authentic taste.

Adjust servings

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All Ingredients - For Cooking Dal

Split pigeon pea (toor dal) ½ cup
Red lentil (masoor dal) ½ cup
Turmeric powder ½ tsp
Oil 1 tsp
Water 3 cups

All Ingredients - For Masala

Oil 3 tbsp
Cumin seeds 1 tsp
Asafoedita ¼ tsp
Onion 1 (finely chopped)
Curry leaves Few
Garlic cloves 2 tbsp (finely chopped)
Ginger 1 tbsp (finely chopped)
Green chili 4 (finely chopped)
Tomato 2 (finely chopped)
Salt to taste
Turmeric powder ¼ tsp
Chilli powder 1 tsp
Coriander powder ½ tsp
Water ½ cup (if needed)
Coriander leaves Few

All Ingredients - For Tempering (Tadka)

Ghee 3 tbsp
Cumin seeds ½ tsp
Asafoetida ¼ tsp
Dry red chilli 2
Garlic 1 tbsp (chopped)
Chilli powder 1 tsp

Tools You'll Need

Pressure cooker
Pan
Bowl

Don't have an ingredient? Try these swaps

No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder

Step-by-Step Instructions

Step 1: Prepare the Lentils

Add ½ cup of split pigeon pea (toor dal) and ½ cup of red lentil (masoor dal) to a bowl. Add enough water to cover the lentils and wash them thoroughly. Drain the water completely.

Step 2: Pressure Cook the Dal

Transfer the washed lentils to a pressure cooker. Add ½ tsp of turmeric powder, 1 tsp of oil, and 3 cups of water. Close the lid and cook for 3 to 4 whistles on medium flame. Once cooked, gently mash the dal.

Step 3: Prepare the Masala Base

Heat a pan on medium flame and add 3 tbsp of oil. Once hot, add 1 tsp of cumin seeds and ¼ tsp of asafoedita. Sauté for a few seconds until fragrant. Add 1 finely chopped onion and sauté for until it turns translucent.

Step 4: Add Aromatics and Tomatoes

Add a few curry leaves, 2 tbsp of finely chopped garlic cloves, 1 tbsp of finely chopped ginger, and 4 finely chopped green chilies to the pan. Sauté for . Then, add 2 finely chopped tomatoes and salt to taste. Sauté until the tomatoes turn soft and mushy.

Step 5: Add Dry Spices to Masala

Add ¼ tsp of turmeric powder, 1 tsp of chili powder, and ½ tsp of coriander powder to the sautéed mixture. Mix well and cook for about until the spices are well combined and fragrant.

Step 6: Combine Dal and Masala

Pour the cooked and mashed lentils into the pan with the masala. Mix everything thoroughly. If the dal is too thick, add ½ cup of water to adjust the consistency. Cook for on low flame, stirring occasionally.

Step 7: Finish with Coriander Leaves

Add a few chopped coriander leaves to the dal and mix well. Set aside while you prepare the tempering.

Step 8: Prepare the Tempering (Tadka)

Heat a separate small pan on medium flame and add 3 tbsp of ghee. Once the ghee is hot, add ½ tsp of cumin seeds, ¼ tsp of asafoetida, 2 dry red chilies, and 1 tbsp of chopped garlic. Sauté well until the garlic turns golden brown and the chilies are crisp. Add 1 tsp of chili powder and quickly mix.

Step 9: Serve Dal Fry

Immediately pour the hot tempering over the prepared dal. Stir gently to combine. Serve hot with rice or roti.

Pro Tips

• Adjust green chilies and chili powder to your preferred spice level.

• Mashing the dal gently helps achieve a creamy consistency.

• Ensure the spices in the tadka are not burnt for the best flavor.

Recipe Variations

• Add spinach or other greens for a healthier version.

• Replace ghee with oil for a vegan option.

• Garnish with fresh cream or butter for extra richness.

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