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–+ servings
dal fry in the pan garnished with more cilantro
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4.94 from 33 votes

Dal Fry

This easy Indian dal fry stars spiced red and yellow lentils topped with savory tempering. (Spiced oil). It’s super simple and so satisfying!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: Indian
Servings: 3
Author: Vegan Richa

Ingredients

For the Dal

  • 1/3 cup red lentils , masoor dal
  • 1/4 cup petite yellow lentils yellow mung dal or use red lentils
  • 3 cups water

For the Tempering

  • 2 teaspoons oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon black mustard seeds
  • a generous pinch of asafetida (hing), optional omit if you do not have gluten-free asafetida to make gluten-free
  • 1 hot green chili such as Serrano, Indian or Thai, finely chopped
  • 1 cup chopped red or white onion
  • 5 or more cloves of garlic finely chopped
  • 1" ginger finely chopped
  • 1 teaspoon ground coriander or garam masala or both
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon or more cayenne/red chili powder optional
  • 1 large tomato chopped small
  • 1 teaspoon lemon juice
  • 3/4 teaspoon or more salt
  • 1/3 cup packed chopped cilantro divided
US Customary - Metric

Instructions

Make the lentils.

  • Wash the red and yellow lentils, drain. Combine in a saucepan with water over medium heat. Cook for 18 to 20 minutes or until yellow lentils are tender. Reduce heat to low and simmer.

Meanwhile make the tempering(spiced oil)

  • Heat oil in a skillet over medium heat. when the oil is hot, add the cumin seeds and mustard seeds. Let them start to sizzle and pop. The cumin seeds should darken in color and get fragrant, mustard seeds will lighten and start to sizzle and pop. Add asafetida, green chili, onion, garlic, ginger and a pinch of salt. Cook until the onions turn translucent, about 5 -7 minutes. Stir occasionally. Add splashes of water in between to cook evenly.
  • Add coriander/ garam masala , turmeric, and cayenne and mix well. Add tomatoes, lemon juice and a splash of water and mix. Cook until the tomatoes are saucy. Mash the larger pieces. About 6 minutes.
  • Add the cooked lentils to the skillet. Add salt and half of the chopped cilantro, and continue to simmer the soup for 3 to 4 minutes, or until bubbling. Taste and adjust salt and spice. Add a dash of lemon juice if needed.
  • Garnish with cilantro and serve hot with rice or flatbread with a side of roasted veggies or Indian spiced vegetable side.

Video

Notes

For variation: Add 1/2 to 1 cup coconut milk instead of water.
Instant Pot: Cook the lentils in an Instant Pot with 1.5 to 2 cups water for 3 minutes at high pressure with a 5 minute quick release. Add the tempering from the skillet and simmer on sauté mode for 2 minutes. Garnish and serve.
This recipe is naturally soy-free and nut-free. Omit the asafetida for gluten-free.

Nutrition

Calories: 196kcal | Carbohydrates: 30g | Protein: 10g | Fat: 3g | Sodium: 655mg | Potassium: 386mg | Fiber: 11g | Sugar: 4g | Vitamin A: 525IU | Vitamin C: 16.7mg | Calcium: 55mg | Iron: 3.5mg