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 Dal Fry (Dal tadka)

One of the most popular dal preparations in India could probably be the dal tadka. It makes for a great gravy dish with both rice and rotis. When we are traveling and have to stop for lunch/dinner, something we almost every time end up ordering is rotis/rice, dal fry and chilli chicken dry..:) You must be wondering about this combination, but trust me – its great. And restaurants – however big or small – mostly don’t go wrong with these three dishes..:D

This dal fry recipe is what I have always seen my mom make and what I have grown up eating too. There are a few changes of mine I have made though. And now, both my kids also love eating rice with some dal tadka and ghee.

Like most other dal preparations, this too is an easy and quick to make preparation. And I guess that is the whole point of a comfort food too!

Dal Fry (Dal tadka)

Course: MainCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

A very popular recipe of dal!

Ingredients

  • For pressure cooking
  • Toor Dal – ¼ cup + 2 tbsp

  • Moong Dal – 2 tbsp

  • Turmeric Powder – 1/8 tsp

  • Salt – ½ tsp

  • Water – 1.5 cups

  • For the gravy
  • Ghee – 1 tbsp

  • Hing – 1/8 tsp

  • Cumin Seeds – ¼ tsp

  • Ginger – ½ inch piece, sliced thin

  • Garlic – 3 cloves, sliced thin

  • Green Chilli – 1-2, split

  • Onion – 1 small, chopped fine

  • Tomato – 1 small, chopped fine

  • Coriander Leaves – a few, chopped

  • Turmeric Powder – 1/8 tsp

  • Chilli Powder – ½ tsp

  • Salt – as per taste

  • Water – ½ cup

  • Lemon Juice – ½-1 tbsp (adjust as per taste)

  • For the tadka/seasoning
  • Ghee – 1 tsp

  • Mustard Seeds – 1/8 tsp

  • Cumin Seeds – ¼ tsp

  • Dry Red Chilli – 2, halved

  • Coriander Leaves – a few for garnish

Directions

  • Wash both the dals well and drain out the water. Pressure cook the dal along with turmeric powder, salt and water for 3-4 pressures. Let the pressure release naturally.
  • Use a whisk and mash up the dal a little.
  • In a kadai, add the ghee. Add hing and cumin seeds and let it crackle.
  • Next, add the ginger and garlic and cook till raw smell is no longer there.
  • Add green chilli and onion and cook till onions are translucent.
  • Add the tomatoes and cook till raw smell is gone.
  • Add the coriander leaves, salt, turmeric powder and chilli powder and saute for about half a minute.
  • To this, add the cooked dal and water and let it come to a boil. Let it all cook together for a minute or two.
  • Turn off the heat and add the lemon juice.
  • For the tadka, heat the oil in a small pan.
  • Add the mustard seeds and cumin seeds and let it crackle.
  • Add the dry red chillies and fry for a few seconds.
  • Pour this over the cooked dal and garnish with chopped coriander leaves.

Recipe Video

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1 Comment

  • […] India. The first recipe I shared was the Mango Dal from Andhra Pradesh, which was followed by the Dal Tadka or Dal Fry from the North. And today, our journey in quest of a new dal recipe is to the west of India – […]

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