Classic Yellow Dal Fry

Learn to make a comforting and easy classic yellow dal fry at home with this simple recipe. Perfect with rice or roti for a quick weeknight meal.

35 min 4 servings Easy Vegetarian Indian

Ingredients

Check off items as you gather them

Follow step-by-step instructions

Rinse the Toor Dal thoroughly under running water until the water runs clear. Soak it for 15-20 minutes while you prepare other ingredients (optional, but helps in faster cooking).
Drain the soaked dal and add it to a pressure cooker with 3 cups of water, turmeric powder, and a pinch of salt. Pressure cook for 3-4 whistles or until the dal is soft and well-cooked. If using a pot, cook until soft, adding more water if needed.
Once the pressure is released naturally, mash the dal lightly with a spoon or whisk for a creamy consistency. Set aside.
For the tempering (tadka), heat ghee or oil in a separate pan over medium heat. Add cumin seeds and let them splutter.
Add asafoetida, then add the finely chopped onion. Sauté until the onion turns golden brown.
Stir in the ginger-garlic paste and green chilies. Sauté for another minute until the raw smell disappears.
Add the finely chopped tomato and a pinch of salt (to help tomatoes cook faster). Cook until the tomatoes are soft and mushy, and the oil starts to separate from the mixture.
Pour the cooked and mashed dal into the tempering mixture. Mix well, check for salt, and add more if needed. Add a little hot water if the dal is too thick, and bring to a gentle simmer for 5-7 minutes.
Garnish with fresh coriander leaves before serving.