Dal Fry Recipe with Chana Dal

Ingredients

• 3/4 cup chana dal (soaked overnight)
• 1 1/2 cup water
• 1/4 tsp turmeric powder
• 1/2 tsp salt
• 1 tbsp ghee
• 1 large onion (sliced thinly)
• 3 to 5 green chillies (chopped finely)
• 2 tsp ginger garlic paste
• 1/4 tsp turmeric powder
• 2 tsp coriander powder (heapful)
• 1 tbsp black pepper powder
• curry leaves
• 1 medium-sized tomato (chopped roughly)
• Fresh coriander leaves (fistful, chopped finely)
• 1/2 tsp garam masala
• 1/2 tsp black pepper powder

Instructions

1. 1

   --- Pressure cook the chana dal: ---

2. 2

   Add the soaked chana dal, water, turmeric, and salt to the Instant Pot insert. Close the lid, set the steam release to SEALING, and pressure-cook on High for 10 minutes. Allow 10 minutes of natural pressure release, then quick release the rest. Open the lid; the dal should be fully cooked but still hold its shape. (See notes for stovetop instructions.)

3. 3

   --- Make the dal fry base: ---

4. 4

   Heat the ghee in a medium saucepan over low–medium heat. Add the thinly sliced onions and sauté slowly until golden. This step matters — caramelised onion builds depth.

5. 5

   Add the chopped green chillies and ginger-garlic paste. Sauté 2–3 minutes until the raw aroma fades.

6. 6

   Reduce the heat to low and add the ground spices. Sauté gently for about 2–3 minutes until fragrant.

7. 7

   --- Combine with the boiled chana dal: ---

8. 8

   Add a few curry leaves, then pour in the cooked chana dal along with its cooking water. Stir well and bring to a gentle boil. Taste and adjust salt.

9. 9

   Let the dal fry simmer so the flavours come together and a little oil begins to rise. It will naturally thicken. If you prefer a looser curry, add hot water gradually.

10. 10

    --- Finishing touch ---

11. 11

    Once the dal reaches your desired consistency, stir in the chopped tomato, coriander, garam masala, and a touch of black pepper. Simmer for 2 minutes, then remove from the heat. Ladle into bowls and serve hot with chapati or ghee rice.