Restaurant Style Dal Fry
Restaurant Style Dal Fry is an easy, quick, and delicious. Restaurant Style Dal Fry is perfect with steamed rice, jeera rice or hot roti/fulka. Restaurant Style Dal Fry is a popular Indian dal/curry recipe; this is something you often find served at Indian restaurants.
Recipe type: Curry
Cuisine: Indian
  • 1 cup Tuvar Dal/Arhar Dal/Split Pigeon Peas
  • 1 medium sized Onion Chopped
  • 1 tsp Ginger-Garlic Paste
  • 1 medium sized Tomato Chopped
  • 1 Green Chili Chopped
  • 2 Bay Leaves
  • 1 small piece of Cinnamon Stick
  • 2 Whole Dry Red Chili
  • 5-6 Curry Leaves
  • 1 tsp Turmeric Powder
  • ½ tsp Red Chili Powder
  • 1 tsp Garam Masala
  • ½ tsp Mustard Seeds
  • ½ tsp Cumin Seeds
  • Pinch of Hing/Asafoetida
  • Salt
  • 1 tbsp Oil
  • ½ Lemon Juice
  • ¼ cup Coriander Leaves Chopped
  1. Wash dal 2-3 times, add required water, then pressor cook it in a pressor cooker for 3-4 whistle.
  2. Once cooker cool down, remove it from the cooker, mix it well and keep aside.
  3. In a deep kadhai or pan add oil, once oil hot enough, add mustard seeds and cumin seeds, once seeds pop up add pinch of hing and pinch of red chili powder.
  4. Now add bay leaves, cinnamon stick, whole dry red chili, curry leaves and sauté for few seconds.
  5. Add chopped onion and green chili, fry it till translucent, then add chopped tomato, ginger-garlic paste, again stir it for few seconds.
  6. Now add red chili powder, turmeric powder, garam masala, salt, then stir fry it for 2 minutes.
  7. Add boiled/cooked dal into the masala mixture, add required water as per your choice, mix it well, and bring it to the boil and cook it for 3-4 minutes on medium flame.
  8. Remove from the flame, add lemon juice, chopped coriander leaves and mix it.
  9. This easy restaurant style dal fry is ready for serve, serve it with, jeera rice, steamed rice or roti as a side dish.
• You can mix yellow moong dal or masoor dal along with tuvar dal.
• You can use ghee instead of oil for authentic taste.
• You can cook this dal in deep vessel instead of pressor cooker, but soak it for 1 hour, before cooking.
Recipe by Binjal's VEG Kitchen at