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Dhaba Style Dal Fry Recipe

This Dhaba Style Dal Fry Recipe 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.

Dhaba style dal fry served in a bowl next to jeera rice bowl

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.

dal fry in a bowl garnished with freshly chopped coriander

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

dhaba style dal fry served with a serving spoon

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 1/2 cup for each of these dal except for urad dal which is 1/4 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

dal fry garnished with coriander and second tadka

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. 

washed lentils in a bowl

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.

water added to the soaked lentils
Boiled lentils in the instant pot

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 Recipe

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

whole spices added to the hot oil

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.

green chillies added to the onion mixture
spices powders added to the onion tomato mixture

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.

boiled lentils added to the onion tomato mixture

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.

lemon juice added to the dal fry

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.

a bowl filled with dal fry placed on wooden chopping board

Serving Suggestion

This delicious Dal Fry is perfect with jeera rice or even plain boiled basmati rice for a comforting meal. Brown rice is a healthier alternative.

Serve Dal Fry with a vegetable curry such as Bhindi Bhaji, Aloo Baingan, Bombay Potatoes or Indian Vegetable Curry

Flatbreads such as butter naan, peshwari naan, garlic and coriander naan or gujarati rotli are great for dipping.

Cooling 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

Whole Masoor Dal

Spinach Chana Dal

Sultani Dal

Easy Chana Dal

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!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

dhaba style dal fry served in a small bowl garnished with chopped fresh cilantro

Dhaba Style Dal Fry

Hayley Dhanecha
This Dhaba Style Dal Fry Recipe 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. 
5 from 1 vote
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Mains
Cuisine Indian
Servings 10 servings
Calories 152 kcal

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
  • 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 1/4 cup split bengal gram , 1/4 cup split pigeon gram , 1/4 cup split red lentils , 1/4 cup split yellow gram 1/8 cup split black gram and wash a couple of times with clean water.
    Five raw lentils in a bowl
  • Soak for half an hour if you are cooking in a pan.
    washed lentils in a bowl

Instant Pot

  • Add the washed lentils, 2 cups of water 1 teaspoon turmeric powderand salt as needed to the inner pot. 
    turmeric powder and salt added to the lentils
  • 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.
    Boiled lentils in the instant pot

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.
    cumin seeds and hing added to the hot oil in a pan
  • Once they splutter, add 2 red chillies and 1 tablespoon whole spices
    whole spices added to the hot oil
  • Add 1 large onion, saute until it started getting pink, add 6 cloves garlic and 1 inch giner root.
    chopped onions added to the cumin seeds tempering
  • Sauté the mixture for a couple of minutes then add slit 4 green chillies
    green chillies added to the onion mixture
  • Add 1 big tomato and cook until completely cooked.
    chopped tomatoes added to the onion mixture
  • Then add 2 teaspoon red chilli powder 2 teaspoon ground coriander one by one.
    spices powders added to the onion tomato mixture
  • Careful not to burn the spices, rub 1 tablsepoon dried fenugreek leaves between your palms and add in the masala mixture.
    kasoori methi added to the onion tomato mixture in a pan
  • Once you see oil is separating the masala, add boiled daal and check the consistency, if it’s too thick add little water.
    boiled lentils added to the onion tomato mixture
  • Add salt and bring it to a boil, reduce heat and let it simmer for 10-12 minutes.
    water and salt added to the dal fry in a pan
  • 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 1/2 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, 
    lemon juice added to the dal fry
  • Jeera rice, Roti or Naan and many Punjabi style sabji or curry for a complete meal.
  • Enjoy !

Video

Notes

I have not shown second tempering (tadka) in the step by step pictures or video, however before taking pictures I poured it on the dal fry which you can see clearly in main images. 
For vegan version use oil or vegetable ghee for second tadka (temepring) or skip it totally.

Nutrition

Nutrition Facts
Dhaba Style Dal Fry
Serving Size
 
1 g
Amount per Serving
Calories
152
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
7
g
Cholesterol
 
8
mg
3
%
Sodium
 
62
mg
3
%
Potassium
 
48
mg
1
%
Carbohydrates
 
8
g
3
%
Fiber
 
3
g
13
%
Sugar
 
1
g
1
%
Protein
 
2
g
4
%
Vitamin A
 
24
IU
0
%
Vitamin C
 
5
mg
6
%
Calcium
 
22
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.

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Recipe Rating




Aruna

Sunday 20th of May 2018

I can survive just on Dal Fry; I really can. :)

Mayuri Patel

Friday 9th of March 2018

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

Tuesday 6th of March 2018

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

Monday 5th of March 2018

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

Monday 5th of March 2018

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!