Restaurant-Style Dal Fry Recipe: Ready in 30 Minutes

Dal fry recipe with step-by-step photos and a short video. This version uses arhar/toor dal (split pigeon peas) cooked with onions, tomatoes and simple spices to make a comforting, restaurant-style dal fry that you can prepare easily at home.

This healthy, flavorful dal fry is quick to make and delivers the same satisfying taste you would expect from a dhaba or restaurant.

Serve dal fry with rotis, naan, or jeera rice. It also pairs well with plain steamed rice alongside simple sides such as vegetable fritters or a paneer or mushroom curry.

What is Dal Fry?

“Dal” refers to legumes—lentils, peas or split beans—either whole or split. Dal fry is a thick, spiced lentil dish made by tempering aromatic spices and sautéed onions and tomatoes, then combining them with cooked dal. The dish became popular at roadside eateries called dhabas and later found its way onto restaurant menus. Today it is a staple vegetarian dish across Indian homes and restaurants.

Below is a clear, step-by-step recipe to make restaurant-style dal fry at home.

Recipe features

• Quick & easy — ready in about 30 minutes.
• Customizable — swap or combine dals, adjust spices, or skip ingredients to suit your taste.
• Vegan & gluten-free when made with oil instead of ghee.

Ingredients

• Dal — toor (arhar) dal is used here. You can substitute other lentils or combine toor with moong or chana dal for a different texture and flavor.
• Onions — finely chopped.
• Tomatoes — chopped, to form the base of the gravy.
• Ginger-garlic paste — or freshly grated ginger and minced garlic.
• Spice powders — turmeric, coriander powder, red chili powder, garam masala, and salt.
• Ghee or oil — ghee adds aroma and richness; use oil to keep it vegan.
• For tempering — mustard seeds, cumin seeds, curry leaves (optional), a pinch of asafoetida (hing), and dried red chilies.
• Herbs — kasuri methi (dried fenugreek leaves) and fresh coriander leaves for garnish.

Refer to the recipe card below for exact quantities and a printable version.

How to make restaurant-style dal fry

Preparation

Pressure-cook the toor dal

1. Rinse 1 cup toor dal under running water until the water runs clear.
2. Add the dal to a pressure cooker with 2 cups water, 1/4 tsp turmeric and 1 tsp oil. Mix well.
3. Close the lid and cook for 3–4 whistles, then switch off and allow pressure to release.
4. Once cooled, mash the cooked dal lightly with the back of a ladle and set aside.
5. Chop onions, tomatoes, green chili and coriander leaves and keep ready.

Making the dal fry

1. Heat 2 tsp ghee (or oil) in a kadhai or deep skillet.
2. Add 1/2 tsp mustard seeds and let them splutter.
3. Add 1/2 tsp cumin seeds, a pinch of asafoetida, curry leaves (optional) and 2 dried red chilies; fry briefly.
4. Add chopped onions and sauté until translucent.
5. Add 1 tsp ginger-garlic paste and cook until the raw aroma disappears.
6. Stir in 1 tsp coriander powder, 1 tsp red chili powder and 1 tsp garam masala; sauté for a minute.
7. Add chopped tomatoes, the chopped green chili and salt. Cover and cook until tomatoes soften (about 3–4 minutes).
8. Add 1 cup water and the cooked toor dal, mix well to combine.
9. Add 1 tsp kasuri methi (crushed between your palms) and 2 tbsp chopped coriander leaves. Mix and bring to a gentle boil.
10. Adjust seasoning and consistency if needed. The dal fry should be thick and creamy. Serve hot with jeera rice, roti or chapati.

Cooking Tips

1. Tempering in ghee adds a rich aroma and authentic flavor; use oil for a vegan option.
2. Keep the dal on the thicker side—overly thin dal will lose the classic dal fry texture and taste.
3. Kasuri methi gives a distinctive, pleasant aroma—crush it lightly before adding.
4. Mixing toor dal with moong or chana dal creates a more textured, dhaba-style dal fry if you prefer.
5. If you prefer less tomato, reduce the tomatoes and finish with a splash of lemon juice for brightness.

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Recipe Card