Dal Fry

Published under: Dal
Flavorful Dal Fusion - Dal Fry: A symphony of black masoor and yellow moong dal, aromatic spices, and a touch of cream, creating a sensational comfort dish.
Dal Fry

Embrace the comfort of Indian cuisine with the heartwarming Dal Fry. This beloved dish is a fragrant blend of two lentils – black masoor dal and yellow moong dal – cooked to perfection and infused with a symphony of aromatic spices. The result is a rich and creamy indulgence that encapsulates the essence of a home-cooked meal.

Dal Fry beautifully marries the earthiness of lentils with the complexity of spices. The combination of black masoor and yellow moong dal creates a delightful texture and flavour profile while adding cream adds a luscious touch that elevates the dish to new heights.

Perfectly balanced and incredibly satisfying, Dal Fry is a testament to the art of Indian cooking. The cooked lentils’ softness contrasts with the sautéed onions’ crunch and tomatoes’ zing. The medley of garam masala, coriander powder, jeera powder, and red chilli powder imparts a warmth that lingers on the palate.

Dal Fry is an ideal choice for those seeking a soulful dining experience. Pair it with steamed rice or naan, or indulge in its velvety goodness. You will love this aromatic masterpiece if you’re fond of similar dishes like Dal Makhani or Dal Tadka.

Dal Fry

Dal Fry

Dal Fry
5 from 1 vote

Dal Fry Recipe

Flavorful Dal Fusion - Dal Fry: A symphony of black masoor and yellow moong dal, aromatic spices, and a touch of cream, creating a sensational comfort dish.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Indian

Ingredients for Dal Fry

  • 1/4 cup Black Masoor Dal (soaked for an hour or two)
  • 1/4 cup Yellow Moong Dal (soaked for an hour or two)
  • 1 small Onion (finely chopped)
  • 1 pc Tomato (cubed)
  • 1 tsp Ginger Garlic Paste
  • 1 pc Green Chillies (slit lengthwise)
  • 1/4 tsp Cumin Seeds
  • 1/2 tsp Garam Masala Powder
  • 1/2 tbsp Coriander Powder
  • 1/2 tsp Jeera Powder
  • 1/2 tsp Red Chilli Powder
  • Butter (as required)
  • 1/2 tbsp Fresh Cream (for garnishing)
  • Juice of 1/2 Lemon
  • Coriander Leaves (a few chopped)
  • Salt (as per taste)

How to make Dal Fry

  • Pressure cook soaked dals with ginger garlic paste until one or two whistles.
  • Mash well and set aside.
  • Heat butter in a pan over medium flame.
  • Sauté cumin seeds, green chillies, and onions for 2 minutes.
  • Add tomatoes and stir for a minute.
  • Incorporate masala powders and salt. Mix well.
  • Add mashed dal and simmer for a few minutes.
  • Remove from flame, add lemon juice, and transfer to a serving bowl.
  • Garnish with coriander leaves and fresh cream.
  • Serve this creamy delight hot and relish the comfort of Dal Fry.

Serving Size: 2-3 servings

Frequently Asked Questions (FAQ):

Can I use only one type of dal for Dal Fry? 

While the combination of black masoor dal and yellow moong dal creates a unique flavour, you can use a single type of dal if preferred. However, the mix of lentils adds depth to the dish.

Can I skip the cream in Dal Fry? 

Absolutely! If you’re looking for a lighter version, you can skip the cream without compromising the taste. The lentils themselves lend a delightful texture to the dish.

What’s the difference between Dal Fry and Dal Tadka? 

Both dishes involve lentils, but Dal Fry includes sautéed onions, aromatic spices, and sometimes cream, creating a creamier and heartier dish. Dal Tadka, on the other hand, is characterized by its tempering of spices and aromatic tadka poured over cooked lentils, offering a vibrant flavour burst.

What can I pair with Dal Fry?

 Dal Fry pairs wonderfully with steamed rice, naan, roti, or even as a soup on its own. If you enjoy this dish, you might also relish the flavours of Dal Makhani or Rajma, which are equally inviting in their own right.

Sunita Karthik
Sunita Karthik
Sunitha Karthik is a food lover who loves experiment with food. She worked in BPO industry for several years before deciding to settle down with family. She is a self-taught cook who has learnt to cook by experimenting with ingredients and watching various cooking shows. Mother of two kids, she still finds time to cook up a storm in the kitchen.


MAMTA September 4, 2014 - 2:59 pm


Nivedita November 15, 2011 - 11:03 am

keep it up

aruna January 31, 2011 - 4:33 am


Shahid November 8, 2010 - 5:03 am

good recipe…but try using very little coriander seeds or don’t use as their taste may overcome other spices or maybe i used more than perscribed in recipe while cooking…and use ginger garlich paste instead of garlic…rest good

seetha October 31, 2010 - 11:54 pm

Can you please send me the crispy fried dhal recipe. Thanks

AMRITA July 25, 2010 - 6:36 am


rashmi karode May 15, 2010 - 3:26 am

good one

vishal May 29, 2010 - 1:59 pm

yesssssss it luks realy nice…..

rashmi karode May 15, 2010 - 3:26 am

good one

Monisha March 17, 2010 - 8:17 am

Good & Faster Way TO Prepare I Would Try tHIS .

ashar December 29, 2009 - 1:52 pm

this looks yuuuummmyyyyyy!!!!

Manoj December 26, 2009 - 11:15 am

ashish… we are new learners thats why come online to learn… u don’t have ny rights to say bad words…

ashish November 29, 2009 - 6:11 am

add salt jsut after the turmeric, duffer.

Sumathi Dhokia November 12, 2009 - 1:46 am

What about salt

Nitin October 24, 2009 - 5:03 am

Sorry for sounding foolish… But where and when to put turmeric powder and salt???

ishrath October 29, 2009 - 6:02 am

u can put turmeric n salt just b4 u had the dal mixture to it…..

harini August 23, 2009 - 1:27 am

iam not getting the aroma of dal fry. pl help

Sandy August 29, 2009 - 4:49 am

hi, try using Ginger Garlic paste in place of Chopped Garlic etc. It will give you a delightful aroma.




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