Dal Fry

This variety of dal cooks very quickly and comes in handy when your fridge is empty. This was exactly the situation I was faced with last weekend. So I came up with dal fry and masala rotis. A perfect lunch for the perfect weather. Hot spicy dal with rotis on a rainy day.


Yellow split moong dal
Finely chopped onions
Finely chopped tomatoes (optional)
Finely chopped green chillies
Finely chopped coriander
Red chillies
Juice of lemon
Ginger juliennes
Ginger-garlic paste
Panch poran
Bay leaf
Chilli powder
Garam masala(optional)


1. Soak the dal for an hour.
2. Drain the water and keep aside.
3. In a wok, heat a little oil and fry the dal for a good couple of minutes. Transfer the dal into a bowl.
4. In the same wok, heat oil and splutter panch poran (or use cumin/mustard seeds), green chillies, red chillies, ginger juliennes and the bay leaf.
5. Now add the ginger-garlic paste and mix well.
6. Add the tomatoes.
7. Add the rest of the spices except the salt and mix well.
8. Now add the moong dal and mix with the tomatoes and spices.
9. Add water just enough to cover the dal and keep stirring.
Note: This particular variety of dal rises quickly, and if you are not careful can overflow. Hence keep stirring it until it cooks.
10. Fry onions until the onions turn a golden brown and add it to the dal.
11. Add salt to taste.
12. Just before you remove the dal, in a vessel, splutter panch poran and pour over the dal.
13. When the dal has cooled a bit, add lime juice and stir once.
14. Garnish with chopped coriander.

Serve hot with masala rotis.


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