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Dal Fry Tadka (No Onion No Garlic) / Jain Dal Fry

By Jigna
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.
5 from 6 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Cuisine Indian
Course Main Course, Side Dish
Diet Jain, No Onion No Garlic, Vegetarian
Servings 4

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

  1. 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.
  2. 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.
  3. 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.
  4. Garam Masala: If you want keep the dal simple, skip adding garam masala.
  5. 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.
  6. 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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