Yellow Dal Fry

A popular moderately spiced North Indian dal, consisting of a tasty combination of masoor dal and yellow moong dal. Dal fry is quick and easy to make and a common feature of most Dhaba menus.


Yellow Moong Dal 100gms
Masoor Dal 25gms
Turmeric 1 tsp.
Water 1 ltr.
Salt To taste
Fresh Coriander For garnishing

For Tempering

Onion 1 medium, peeled and finely chopped
Green chillies 1 (medium/mild heat) finely chopped
Garlic 2 large cloves, finely chopped
Tomatoes 1 large, chopped
Cumin seeds 1 tsp.
Red chilly powder ¼ tsp.
Oil 3 tbsp.

Cooking Instructions

Wash and cook the Lentils in a pressure cooker for about 10 -15 minutes or until soft.

While the Lentils are cooking prepare the onion, tomatoes and garlic.

Once Lentils are cooked remove from fire and check the consistency of dal. If too thick you can add hot water at this stage. Set aside.

For the ‘Tadka’ or tempering, take a small pan and heat oil on medium heat.

Add cumin seeds to oil and when they start to turn brown, add green chili and onions and cook until light golden. Then add chopped garlic and fry for a few mins. Add chopped tomato and cook until soft.

When oil starts leaving corner add red chilli powder.Mix well.

Add this tempering to the dal and garnish with fresh coriander.