This Dhaba Style Dal Fry is a delicious Indian dish prepared with lentils, onion tomato masala and Indian spices. The dal is tempered in ghee for an incredible rich flavour that tastes just like Indian restaurants or dhabas.
Serve this Punjabi dal fry with Jeera Rice or Indian flatbread.
Included are Instant Pot and pressure cooker recipes for cooking the dal.
Table of contents
This incredible Dal Fry recipe is made using 5 different types of dal! Yes, 5! Each lentil add their own texture and flavour that tastes just like restaurant or Dhaba style.
It makes for a truly satisfying meal that is well worth the effort. Despite the long list, this is an easy dal fry recipe as it follows the standard cooking techniques found in Indian cuisine.
What is Dal Fry?
Dal fry is a popular Indian dal recipe made with lentils.
It is a flavourful dish where the lentils are boiled until soft and then tempered with aromatic spices like cumin seeds or mustard seeds, and onion-garlic.
The dal is garnished with fresh cilantro and served with rice or Indian breads like naan or roti.
It is a comforting and satisfying vegetarian dish enjoyed by people across India and around the world.
Dal recipes are a staple in Indian households and are enjoyed on a regular basis. The combination of dal with rice and vegetable curry provides a complete nutritious meal and is the ultimate comfort food.
Recipes like Palak Dal and Dal Makhani or Black Dal are made with similar ingredients.
Gujarati Dal is made with toor dal but is much milder in its spice level.
What is a Dhaba?
Dhabas are traditional roadside eateries in North India that serve authentic and rustic Punjabi cuisine. They are typically found along highways and major roads, providing a convenient stop for travellers. Dhaba are known for their hearty and flavourful food like Aloo Matar, Dal Makhani and Sev Tameta nu Shaak
Dal Fry Ingredients
Lentils you will need:
Chana Dal – split bengal gram
Tuar / Tuver / Tuvar dal / Arhar Dal – Yellow Split Pigeon Peas Red Gram (You can get this lentils ‘with Oil’ too)
Masoor Dal – split red lentils or pigeon pea lentils
Yellow Moong Dal – split yellow gram (without green skin)
Urad Dal – split black gram (without black skin)
You are looking to use ½ cup for each of these dal except for urad dal which is ¼ cup
Oil and/or ghee - unsalted butter is an alternative. Use oil or vegan ghee/butter for a vegan dal fry recipe.
Cumin seeds
Hing aka asafoetida
Whole spices - cloves, cinnamon, bay leaf, dried red chillies
Onion - I used a white onion that is finely chopped
Garlic cloves minced
Ginger root minced
Green chilies slit
Tomato chopped or tomato puree
Spice powders: red chilli powder, turmeric powder, ground coriander powder, cumin powder
Dried fenugreek leaves - kasoori methi (kasuri methi)
Lemon juice or lime juice
Optional
Some may add garam masala instead of whole spices
How to cook Dal - Instant Pot, Pressure Cooker and Stove Top Method
Thoroughly clean the lentils with clean cold water 2-3 times or until the water starts running clear.
Soak the lentils for around half an hour if you are going to be cooking them in a pan. If using a pressure cooker, you can skip this step.
Instant Pot Method
Add the washed lentils, turmeric powder and salt to the inner pot.
Seal the lid.
Pressure cook on high pressure for 5 minutes.
Once the cooking time is complete, allow for a natural pressure release for about 10 minutes, followed by a quick pressure release to release any remaining pressure.
Open the lid carefully, and give the dal a stir.
Stovetop Pressure Cooker Method
Add dals, water, salt and turmeric powder in a stovetop pressure cooker.
Put it on a stove without a lid, let the first boil come on high flame then put the lid on and switch to medium flame.
Cook for 3-5 whistles and switch it off.
Let the pressure cooker cool off naturally.
How to make Dal Fry
Lightly mash the boiled dal with the back of a ladle.
In a heavy bottom pan or kadai, heat oil on medium heat, add cumin seeds and hing.
Once they splutter, add whole spices - bay leaves, cloves and cinnamon and whole dried red chillies
Add onion, sauté until it just starts to turn pink then add garlic and ginger.
Sauté the mixture for 2-3 minutes then add slit green chillies.
Add chopped tomatoes and cook until soft and oil releases. Add in the remaining spice powders - red chili powder and cumin coriander powder.
Rub kasoori methi between your palms and add in the masala mixture.
Once you see oil is separating from the dal fry masala, add cooked dal and check the consistency, if it's too thick add a little water.
Add any extra salt to taste and bring it to a boil, reduce heat and let it simmer for 10-12 minutes.
Switch off the heat.
You can allow the flavours to develop by leaving the dal to rest, or if serving immediately do an optional second tempering/vaghar.
In a small pan, heat oil or ghee on low heat. Once the ghee is hot, add red chilli powder and immediately pour over the cooked dal.
Squeeze over lemon juice and garnish with coriander leaves.
Serving Suggestion
This delicious Dal Fry is perfect with jeera rice or even plain boiled basmati rice for a comforting meal. Brown rice is an alternative.
Serve Dal Fry with a vegetable curry such as Bhindi Bhaji, Aloo Baingan, Bombay Potatoes or Indian Vegetable Curry.
Flatbreads such as peshwari naan, garlic and coriander naan or gujarati rotli are great for dipping.
Cooling cucumber raita and poppadoms are great on the side. A salad like kachumber or Indian onion salad adds some vegetables and crunch.
A cooling sweet lassi tones down the whole spices in the recipe.
Storage
Store leftover dal fry in the fridge in an airtight container for up to 3 days.
You can also freeze dal fry. Place in a freezer safe container and freeze for up to 3 months. Allow to defrost before reheating thoroughly on the stove.
After reheating, you can do one extra tarka to revive the flavour.
Use leftovers to make Dal Paratha.
Other Indian Dal Recipes
Garlicky Moong Dal with Carrot greens
Three lentils dal with spinach (Dal Palak)
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Dhaba Style Dal Fry
Equipment
- 1 Pressure cooker or Instant Pot
- 1 pan
- 1 Spatula
Ingredients
- ¼ cup split bengal gram Chana Dal
- ¼ cup split pigeon gram Tuar Dal
- ¼ cup split red lentils Masoor Daal
- ¼ cup split yellow gram Yellow Moong Dal
- ⅛ cup split black gram White Urad Daal
- salt as needed
- 5 tablespoon oil
- 1 teaspoon cumin seeds
- small Pinch hing asafoetida
- 2 tablespoon ghee or unslated butter
- 1 tablespoon whole spices cloves, cinnamon, bay leaf
- 2 red chillies dry
- 1 large onion finely chopped
- 6 cloves garlic minced
- 1 inch giner root minced
- ginger
- 4 green chillies cut and slit
- 1 big tomato chopped or tomato puree
- 1 tablsepoon dried fenugreek leaves kasoori Methi
- 2 teaspoon red chilli powder or according to your taste
- 1 teaspoon turmeric powder
- 2 teaspoon ground coriander
- 2 tablespoon lemon juice
Second tadka (Vaghar)
- 2 tablespoon ghee or oil
- ½ teaspoon red chilli powder
Garnish
- 3 tablsepoon coriander
Instructions
- Thoroughly clean ¼ cup split bengal gram , ¼ cup split pigeon gram , ¼ cup split red lentils , ¼ cup split yellow gram ⅛ cup split black gram and wash a couple of times with clean water.
- Soak for half an hour if you are cooking in a pan.
Instant Pot
- Add the washed lentils, 2 cups of water 1 teaspoon turmeric powderand salt as needed to the inner pot.
- Seal the lid.
- Pressure cook on high pressure for 5 minutes.
- Once the cooking time is complete, allow for a natural pressure release for about 10 minutes, followed by a quick pressure release to release any remaining pressure.
- Open the lid carefully, and give the dal a stir.
Regular Pressure Cooker
- Add rinsed dals, water, salt and turmeric powder in a pressure cooker.
- Put it on a stove without a lid, let the first boil come then put the lid on.
- Cook for 3-5 whistles and switch it off.
- Let the pressure cooker cool off naturally.
- Lightly mash cooked daal with the back of the ladle, no need to mash completely.
Make Dal Fry
- In a heavy bottom pan or kadai heat 5 tablespoon oil and 1 teaspoon cumin seeds and small Pinch hing.
- Once they splutter, add 2 red chillies and 1 tablespoon whole spices
- Add 1 large onion, saute until it started getting pink, add 6 cloves garlic and 1 inch giner root.
- Sauté the mixture for a couple of minutes then add slit 4 green chillies
- Add 1 big tomato and cook until completely cooked.
- Then add 2 teaspoon red chilli powder 2 teaspoon ground coriander one by one.
- Careful not to burn the spices, rub 1 tablsepoon dried fenugreek leaves between your palms and add in the masala mixture.
- Once you see oil is separating the masala, add boiled daal and check the consistency, if it's too thick add little water.
- Add salt and bring it to a boil, reduce heat and let it simmer for 10-12 minutes.
- Switch off the heat.
- For best taste and texture leave the cooked daal to rest for couple of hours, but if you are pressed for time prepare the second tadka ( now this dish is going to be daal fry )
- Heat 2 tablespoon ghee or oil in another pan, add ½ teaspoon red chilli powder
- Add in to the prepared dal fry, after pouring the second tadka once again reheat daal thoroughly.
- Squeeze 2 tablespoon lemon juice , garnish it with 3 tablsepoon coriander and serve piping hot with salad,
- Jeera rice, Roti or Naan and many Punjabi style sabji or curry for a complete meal.
- Enjoy !
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Aruna says
I can survive just on Dal Fry; I really can. 🙂
Mayuri Patel says
Jagruti, favorite food or style of cooking has a tendency to remind us of our dear ones especially the ones who are not with us. I now always associate churma na ladoo with my mum... as she had scolded me for not making them for Diwali. Next day she passed on. A beautiful contribution in the memory of your dad.
Lathiya says
Foods are always related to memories...I believe when we cook our loved ones favorite dish, we feel they are around us...daal looks Scrumptious..can feel the love in this dish
code2cook says
So sorry to read about uncle. But I remember you had posted a photo with him on FB. It is really hard to accept. Can feel the pain. Mine are alive but they do not talk to me. It took four years to come out from this shock. I am ok now.
Dhaba style dal really looks tempting and got to the know the secret. Bookmarking like the combination of dals.
Unknown says
I can understand your state of mind while compiling this post, we daughters are so close to our Dads and Dads are always our ideals.May his soul rest in peace.Your pictures are so inviting and your Dal looks amazing!
jayashree says
Loss of loved ones is irreplaceable, but one thing they are always in our heart. Take care Jagruti. The dal fry looks delicious and your dad must be happy seeing these dishes from above.
cookingwithsapana says
I am really sorry for your loss Jagruti, I know how hard it must have been for you but knowing that all his sufferings ended and he is at a better place, you must be at peace. This void can never be filled and at the end of the day the pain is still there. But as you said there are always ups and down and we have to keep going. My mother is terminally ill and I wake up everyday terrified of thinking if I have lost her, every phone call from my house is a deep fear in my heart. I just pray to God everyday, that some miracle would happen and all her pain goes away like a nightmare.
Simplyfood says
I am so sorry about your dad but at least you know he is in heaven looking down at you. The dal fry looks wonderful and I am sure your dad would be happy knowing you are cooking and enjoying his favourite recipes.
Uma Srinivas says
Beautiful pictures like always. My family love this kind of dal and we prefer with roti and brown rice. Sometimes I eat with oatmeal too:) your recipes looks really delicious!
Priya Satheesh says
I must say that Dal fry is one of our favourite dish.. Such a comforting and flavourful dish. Your clicks are as usual making me drool and now i feel like having it with hot rice and ghee 🙂
Vidya Narayan says
Food is a great medium to remember someone who is so close to your heart isnt it? I often remember my beloved mother who passed away some 12 years back whenever I cook her favourites in the kitchen. It is from her, whom I learnt cooking and especially the art of making fine pickles. My blog is dedicated on her birth anniversary and a small way to say thank you for all she did for me. When I read about your beloved dad, all I could think was her. He is extremely lucky to have you as a daughter and the fact that you have given such a wonderful and thoughtful dedication of his favourite dish on the blog. They are our pillars of strength Jagruti and no matter what, no one can take their place in our life. The vaccum always exists, but we should move on, remember them on and off and just smile that they are in a happy place in heaven. May his soul rest in peace. Hugs Jagruti.
Priya Suresh says
Omg, what a comforting and definitely a satisfying dal fry, am an ardent fant of Dhaba style dals, too tempting.
Unknown says
I am drooling on this daal. Pictures are amazing. I also do a double tadka to my daal sometimes 🙂
Vanitha says
So sorry to hear about your Dad dear...I lost my father early too when I was just 21 a few decades ago and I still miss him a lot...I can imagine your feelings dear; I am sure he was very proud of you and this daal looks so perfect, no wonder he loved it 🙂 Lovely write up and such a lovely tasty dish.
sushma says
My aunt used to make this dal often. Your pics looks so delicious