Dal Fry

Name: Dal Fry
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 200 g moong and masoor dal; 1 onion; 1 tomato; 1 tsp cumin; 2 tbsp ghee; 1 handful cilantro; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Dal Fry is a beloved staple of North Indian cuisine, often found on restaurant menus but cherished even more in home kitchens. This dish is the essence of comfort, prepared with a blend of moong and masoor dal, simmered until tender. It's a midweek favorite, a simple yet satisfying meal that brings warmth to the table. Each step of preparation is guided by intuition—salt judged by hand, and ghee added generously, reflecting the familial touch in every serving.

The result is a creamy, aromatic dal, where cumin's earthiness meets the bright acidity of tomatoes, with onions adding a subtle sweetness. Ghee provides a rich, buttery finish, while a handful of fresh cilantro introduces a burst of freshness. This home-style Dal Fry is meant to be shared, its flavors mingling with laughter and conversation, creating a meal that feels like a warm embrace.

Ingredients

200 gmoong and masoor dal
1onion
1tomato
1 tspcumin
2 tbspghee
1 handfulcilantro
to tastefine sea salt

Method

Rinse 200 g of moong and masoor dal thoroughly under cold water until the water runs clear. This helps to remove excess starch and any impurities. Set aside to drain.
Finely chop 1 onion and 1 tomato. Ensure the pieces are uniform in size to ensure even cooking.
In a medium-sized pot, heat 2 tbsp of ghee over medium heat. Once the ghee is hot, add 1 tsp of cumin seeds. Allow them to sizzle and become fragrant, which should take about 30 seconds. This step releases the essential oils and flavors from the cumin.
Add the chopped onion to the pot. Sauté the onions until they turn golden brown and soft, stirring occasionally. This should take about 5-7 minutes. The onions should be translucent and slightly caramelized, which adds sweetness to the dish.
Add the chopped tomato to the pot. Cook until the tomato pieces break down and the mixture becomes a thick, cohesive paste. This will take about 5 minutes. The tomatoes should lose their raw smell and integrate with the onions.
Add the rinsed dal to the pot along with 4 cups of water. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer until the dal is tender and fully cooked, which should take about 20-25 minutes. The dal should be soft and easily mashed with the back of a spoon.
Season the dal with fine sea salt to taste. Stir well to ensure the salt is evenly distributed. Taste and adjust the seasoning if necessary.
Finely chop a handful of cilantro and add it to the dal. Stir to combine. The cilantro should wilt slightly and release its aroma, adding freshness to the dish.
Serve the Dal Fry warm, garnished with a few extra cilantro leaves if desired. The dal should be creamy and thick, perfect for scooping with naan or serving over rice.