A comforting Indian dal fry — soft toor dal simmered with turmeric, then finished with a fragrant ghee tempering of cumin, mustard seeds, ginger and tomato. Lovely with naan.
Dal fry is a comforting Indian classic — soft simmered lentils finished with a fragrant ghee tempering of cumin, mustard seeds, chilli and tomato. Warming, wholesome and budget-friendly, it's pure everyday comfort with naan or rice.
Prep 10 min
Cook 35 min
Total 105 min
Easy
- 1 cup Toor Dal
- 2-1/2 cups Water
- 1/4 tsp Turmeric
- 3 tbs Ghee
- 1 cup Chopped Tomatoes
- 1/2 tsp Cumin Seeds
- 1/2 tsp Mustard Seeds
- 2 Bay Leaf
- 1 tbs chopped Green Chilli
- 2 tsp shredded Ginger
- 2 tbs Cilantro
- 1/2 tsp Red Pepper
- 1/2 tsp Salt
- 1 tsp Sugar
- 1/4 tsp Garam Masala
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Preparation
- Wash and soak the toor dal in about 3 cups of water for at least one hour (it will double in volume), then drain.
- Cook the dal with 2½ cups water, salt and turmeric over medium-high heat until soft, about 30 minutes — it should be like a thick soup.
- In a frying pan, heat the ghee and add the cumin and mustard seeds. Once they crackle, add the bay leaves, green chilli, ginger and chilli powder and stir for a few seconds.
- Add the tomatoes, salt and sugar, and cook until the tomatoes are tender and mushy.
- Add the cilantro and garam masala and cook for about a minute.
- Pour the seasoning over the dal, mix well, and cook for another minute.
- Serve with naan.
Tips from the ZestyPlate Kitchen
- Soak the dal first so it cooks faster and more evenly to a creamy texture.
- The tempering (tadka) is where the flavour lives — let the seeds crackle and the spices bloom in the ghee.
- Cook the tomatoes down until soft before adding to the dal for a smooth, mellow flavour.
- A little sugar balances the spices and tomato beautifully.
Frequently Asked Questions
Split pigeon peas — a mild, nutty lentil; you can use other split lentils like masoor or moong with similar results.
A tempering of whole spices fried in hot ghee or oil, stirred through at the end to add aroma and flavour.
Yes — use oil instead of ghee for the tempering, and it's completely plant-based.
