Daal Fry Recipe

Creamy yellow lentils finished with a sizzling tarka of garlic, cumin and dried chillies — daal fry is the everyday comfort dish at the heart of desi home cooking.

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

Servings

4 servings

Calories

360

Ingredients

• 250 g toor dal (split pigeon peas), rinsed
• 1 litre water
• 1/2 teaspoon turmeric
• 1 medium onion, finely chopped
• 2 tomatoes, chopped
• 2 garlic cloves, minced, plus 4 cloves sliced for the tarka
• 1 teaspoon grated ginger
• 1 teaspoon cumin seeds
• 2 dried red chillies
• 1/2 teaspoon asafoetida (hing), optional
• 2 tablespoons ghee or oil
• 1 teaspoon garam masala
• Salt to taste
• Steamed rice or roti, to serve + Fresh coriander, to garnish

Instructions

1. Boil the dal with the water and turmeric for 25 minutes until completely soft, skimming any foam. Whisk lightly for a creamy texture.
2. Meanwhile, heat half the ghee in a pan and cook the onion until golden, about 6 minutes.
3. Add the minced garlic, ginger and tomatoes and cook for 5 minutes until soft and jammy.
4. Stir the onion-tomato mixture into the dal with the garam masala and salt. Simmer for 5 minutes.
5. For the tarka, heat the remaining ghee, fry the sliced garlic until golden, then add the cumin seeds, dried chillies and asafoetida. Let them sizzle for 20 seconds.
6. Pour the sizzling tarka over the dal, cover for 2 minutes so the aroma infuses, then garnish and serve.

Pro tips

• Whisking the cooked dal gives a creamy texture without adding cream.
• Fry the garlic for the tarka until just golden; burnt garlic turns bitter fast.
• Cover the dal right after pouring the tarka to trap the smoky aroma.

Frequently asked questions