This Dal Fry Tadka is made with five mixed lentils. It is one of the most comforting foods. It is very nutritious, healthy, satisfying, and high in protein and fiber.
Making this mixed Dal Fry Tadka is easy, and the recipe comes together quickly. It is a simple but creamy and delicious dish that goes perfectly well with steamed rice, Jeera Rice, Naan, Roti, or Paratha.
About Dal Fry Tadka
Different kinds of dals (lentils and pulses) are very popular in India. There are plenty of recipes to make dal. In India, most people eat cooked dal at least once a day. And each family has its own recipe.
Being vegetarians, we are often asked about our protein intake. The best way to get protein is to have lentils and beans as part of the meal.
Dal fry is one of the popular dal recipes. It is made with either just one lentil or more. Here, I have used five different lentils (dals). These are my favorite five, but any other lentil of choice can be used.
Mixed Dal Fry Tadka is very easy to make. We do not need much preparation. Soaking the dal for 30 minutes to an hour is enough. Sometimes, after a busy day, this recipe comes together easily. Just make rice or Paratha with it, and a complete meal is ready.
It is easy to cook dal in a pressure cooker. Just cook it for 1-2 whistles, dal should not be mushy. You can cook it in a pot with enough water if you want. Cover the pot and check for doneness in between.
This mixed dal fry is just like restaurant style. Make it for guests or just cook it on busy evenings. Feel free to add more spices of your choice if you like. Otherwise, this recipe is just delish. It is medium spicy with lots of flavors from other spices.
Why You Will Love This Dal
- Healthy, Satisfying, Comforting
- Nutritious and Delicious
- Made with Five Different Lentils
- No Onion, No Garlic
- Easy To Make with Pantry Staples
- Perfect with Jeera or Plain Rice
Ingredients
- Toor Dal (Split Pigeon Peas): This dal is very popular in India, and almost every household has this dal as a staple food. It is high in folic acid and very light on the stomach, helping in the digestion process. As a Gujarati, this dal is essential in my house, and we make our famous Gujarati Dal using Toor dal.
- Yellow Moong Dal (Yellow Lentils): Yellow Moong Dal is high in protein and low in carbohydrates. It is also known to have anti-inflammatory and antimicrobial properties.
- Urad Dal (Split Black Gram Lentils): Urad dal has many health benefits. It is also considered a perfect health package for pregnant women. It contains protein, vitamin B, iron, folic acid, calcium, and other vital minerals. This dal is very popular in India, and we can make many recipes from this dal. Check out this delicious Amritsari Sookhi Dal recipe.
- Red Masoor Dal (Red or Orange Lentils): This dal is power-packed with many health and nutritional benefits. It has constituted an essential part of Indian cuisine. It is high in protein and dietary fiber. There are also other varieties of Masoor Dal, like brown lentils and green lentils.
- Chana Dal (Yellow Split Peas): This dal is closely related to the chickpea family. It is packed with protein and helps reduce cholesterol levels in the bloodstream. It is also suitable for diabetic patients. Check out this wholesome Chana Dal Fry recipe.
- Ghee: Ghee provides a delicious aroma and taste to the dal. However, if you follow a vegan diet, use oil instead of ghee.
- Spices: All we need is pantry staple spices. I have added turmeric powder, asafoetida, red chili powder, coriander powder, cumin powder, and garam masala. You can adjust the seasonings as per your taste preferences. Also, add green chilis depending on how much spicy dal you want. Do not skip ginger; it provides a delicious taste to the dal.
- Herbs: Coriander leaves and Kasoori Methi provide earthy flavors.
How To Make Dal Fry Tadka Step-by-Step
Preparations
- Rinse all the lentils with water a few times or until the water runs clear.
- Then, soak them together for at least 30 minutes to one hour.
Cooking The Lentils
- Drain the water from the soaked lentils and transfer them into a pressure cooker.
- Add 2½ cups of water, salt, ghee (or oil), and turmeric powder and stir well.
- Cook the lentils in a pressure cooker for two whistles or until they are thoroughly cooked.
- However, do not overcook; the dal should not be mushy.
- Switch off the heat and set the cooker aside.
- Once the cooker depressurizes naturally, open the lid.
- If you want the dal to have a smooth consistency, mash it with the back of a spoon. Alternatively, you can leave it as it is, as I have done.
Making The Dal Fry
- Heat ghee or oil in a pan and add mustard seeds.
- Once they start to crackle, add asafoetida, green chilis, and ginger.
- Mix and saute for a few seconds.
- Add chopped tomatoes, mix well, and cook them until they are soft and pulpy.
- Then, add turmeric powder, cumin powder, coriander powder, and garam masala.
- Stir well and continue cooking for 3-4 minutes; the fat will separate from the sides.
- Next, add cooked dal, mix well, and add some water to adjust the desired consistency.
- Continue cooking the dal fry for 8-10 minutes on low-medium heat, stirring frequently.
- Add Kasoori methi and chopped coriander leaves, and squeeze lemon juice to taste.
- Mix well, taste, and add salt as required.
Tempering The Dal Fry Tadka
- For the dal tadka, heat 1 tablespoon ghee (or 1 teaspoon oil for a vegan diet) in a small pan.
- Add Kashmiri red chili powder, mix, and pour this tadka immediately over the dal fry.
- Mix lightly, turn off the heat, and transfer the Dal Fry Tadka to a serving bowl.
Serving Suggestions
- Serve the dal with plain rice or Jeera Rice for a comforting and light meal.
- Serve Dal Fry Tadka with your choice of Indian flatbread. We like to have this dal with Roti or Naan.
- If you want to serve this lentil preparation as a soup, add more water to thin out the consistency and adjust the seasonings accordingly.
- Also, for a larger meal, you can have this Dal as a side dish with vegetable curry or Paneer Curry of your choice.
Suitable For Special Diets
- No Onion No Garlic: As you know, all of my recipes do not include onion or garlic; hence, this dal does not contain them. However, it is full of flavors and very delicious. So whether you consume onion and garlic or not, this dal is a must-try recipe.
- Vegan Recipe: This Dal Fry Tadka is power-packed with plant-based protein and other nutrients. Use oil in the recipe instead of Ghee to make it vegan.
- Jain Recipe: This dal is a no-onion, no-garlic recipe and is perfect for the Jain diet. I have used fresh ginger in the recipe, but you can skip the ginger to make it a strict Jain food. And if you wish, you can use a pinch of dried ginger powder instead.
Helpful Tips
- Lentils: I have chosen five lentils for this recipe that go perfectly well together. They do not need a longer soaking time, and all have similar cooking times. However, you can skip either of them or replace them with your choice of lentils. However, choose the lentils that require similar soaking and cooking time.
- Cooking The Lentils: I used a pressure cooker to boil the lentils. But instead of a pressure cooker, you can boil them in a large pot or pan with sufficient water.
- Spices: Adjust the spice level of the dal by adding less or more green chili, garam masala, and red chili powder. I have used Kashmiri red chili powder for the tadka, and I recommend it if you have it.
- Garam Masala: If you want keep the dal simple, skip adding garam masala.
- Tadka: Finally, making a tadka with ghee adds more flavor to this dal. However, you can skip this step if you want.
- Consistency: To serve the Dal Fry Tadka with flatbread, keep the consistency thicker. But if serving with rice, keep it on the thinner side by adding a little more water.
More Dal Recipes
Recipe Card
Dal Fry Tadka (No Onion No Garlic) / Jain Dal Fry
This Dal Fry Tadka is made with five mixed lentils, and it is one of the most comforting foods. It is very nutritious, healthy, satisfying, and high in protein and fiber.
Video
Ingredients
For Cooking The Dal
- ½ cup Toor dal (split pigeon peas)
- ¼ cup yellow Mung dal (yellow lentils)
- ¼ cup Urad dal (split black gram lentils)
- ¼ cup red Masoor dal (red/orange lentils)
- ¼ cup Chana dal (yellow split peas)
- 1 teaspoon ghee (or oil)
- ¼ teaspoon turmeric powder
- 1 teaspoon salt
- 2½ cups water
For Dal Fry
- 2 teaspoon ghee or oil
- 1 teaspoon mustard seeds
- ½ teaspoon asafoetida
- 2 green chilies slitted (or add to taste)
- 1- inch ginger peeled and grated
- 2 tomatoes finely chopped
- ¼ teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 2 teaspoon garam masala (or add to taste)
- Salt to taste
- Water as required
- ½ teaspoon crushed Kasoori methi (dried fenugreek leaves)
- 2 tablespoon finely chopped fresh coriander leaves
- Lemon juice to taste
For Tadka
- 1 tablespoon ghee (or 1 teaspoon oil)
- 1 teaspoon Kashmiri red chili powder
Instructions
Cooking The Lentils
- Rinse all the dals with water a few times or until the water runs clear. Then, soak them together for at least 30 minutes to one hour.
- Drain the water from the soaked lentils and transfer them into a pressure cooker. Add 2½ cups of water, salt, ghee (or oil), and turmeric powder and stir well.
- Cook the lentils in a pressure cooker for two whistles or until they are thoroughly cooked. However, do not overcook; the dal should not be mushy.
- Switch off the heat and set the cooker aside. Once the cooker depressurizes naturally, open the lid.
- If you want to make the dal with a smooth consistency, mash the dal with the back of a spoon. Or you may leave the dal as it is, as I have done.
Making The Dal Fry
- Heat ghee or oil in a pan and add mustard seeds. Once they start to crackle, add asafoetida, green chilis, and ginger. Mix and saute for a few seconds.
- Add chopped tomatoes, mix well and cook them until they are soft and pulpy.
- Then add turmeric powder, cumin powder, coriander powder, and garam masala. Stir well and continue cooking for 3-4 minutes; the fat will separate from the sides.
- Next, add cooked dal, mix well and add some water to adjust the desired consistency.
- Continue cooking the dal fry for 8-10 minutes on low-medium heat, stirring frequently.
- Add Kasoori methi and chopped coriander leaves, and squeeze lemon juice to taste. Mix well, taste, and add salt as required.
Tempering The Dal
- For the dal tadka, heat 1 tablespoon ghee (or 1 teaspoon oil for a vegan diet) in a small pan.
- Add Kashmiri red chili powder, mix, and pour this tadka immediately over the dal fry.
- Mix lightly, turn off the heat and transfer the Dal Fry Tadka to a serving bowl.
Serving Suggestions
- Serve the dal with plain or Jeera Rice for a comforting and light meal.
- Serve Dal Fry Tadka with your choice of Indian flatbread. We like to have this dal with Roti or Naan.
- If you want to have this lentil preparation as a soup, add more water to thin out the consistency. And adjust the seasonings accordingly.
- Also, you can have this Dal as a side dish with vegetable curry or Paneer Curry of your choice for a larger meal.
Notes
- Lentils: I have chosen the five lentils for this recipe that goes perfectly well with each other. Also, they do not need a longer soaking time, and they all have similar cooking times. But you can skip either of them or replace them with the lentils of your choice. However, choose the lentils that require similar soaking and cooking time.
- Cooking The Lentils: I used a pressure cooker to boil the lentils. But instead of a pressure cooker, you can boil them in a large pot or pan with sufficient water.
- Spices: Adjust the spice level of dal by adding less or more green chili, garam masala, and red chili powder. I have used Kashmiri red chili powder for the tadka, and I recommend the same if you have it.
- Garam Masala: If you want keep the dal simple, skip adding garam masala.
- Tadka: Giving a tadka with ghee, at last, adds a lot of flavor to this dal. However, you can skip this step if you want.
- Consistency: Keep the Dal Fry Tadka thick and add less water to serve it with flatbread. But if serving with rice, keep it on the thinner side by adding a little more water.
Nutrition (Approximate Values)
Calories : 306kcalCarbohydrates : 42gProtein : 16gFat : 9gSaturated Fat : 5gPolyunsaturated Fat : 0.5gMonounsaturated Fat : 3gCholesterol : 19mgSodium : 613mgPotassium : 217mgFiber : 14gSugar : 2gVitamin A : 295IUVitamin C : 6mgCalcium : 69mgIron : 4mg
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VarietyCook👨🍳 says
I really loved it.
Jigna says
Thank you, and I appreciate your feedback!
T says
Thank you for the no onion recipe. I ran out of Onions and wanted to wait another day before going to buy. It came out really well!
P.S.: We live in Ontario, Canada.
Jigna says
Hi, thanks for trying the recipe. I am glad that you like it! I really appreciate your feedback.
Julie from Australia says
A Wonderful recipe it never gets old .I cook this recipe at least once a week
Jigna says
Thank you, Julie!