Preparation Time 15 Minutes

Cooking Time 20 Minutes

Total Time 35 Minutes

Servings: 4 People

Type of Recipe: Lunch and Dinner

Author: Asmi Kadam


·     1 cup split Pigeon peas ( Toor Dal)

·      ½ cup split petit yellow lentils ( Moong Dal)

·      1 chopped Onions

·      1 big chopped Tomatoes

·      2 green Chilies

·      7 to 8 chopped Garlic cloves

·      1 teaspoon chopped Garlic

·      1 tablespoon Ginger Garlic paste

·      Curry leaves

·      1 tablespoon Mustard seeds

·      1 tablespoon Cumin seeds

·      2 red Chilies

·      1 teaspoon red Chili powder

·      2 teaspoon Turmeric

·      1 tablespoon Cumin and Coriander powder

·      1 teaspoon Garam Masala powder

·      ½ teaspoon Asafoetida

·      Salt

·      Oil

·      1 tablespoon Kasuri Methi

·      Chopped Coriander for garnishing



Wash both the Dals, and cook in pressure cooker with 3 whistles. Heat a pot on medium flame, pour 2 tablespoon of oil in it. Once oil heated add mustard seeds, cumin seeds, asafoetida, curry leaves, broken red chilies. Keep the gas on low flame. (Do not over burn Tadka). Now add chopped garlic and ginger. Sauté well. Now add chopped onions. Fry the onions till turn brown, add ginger garlic paste and chopped tomatoes in it. Fry all the masala till tomatoes gets mushy.

Now time to add spices. Add red chili powder, turmeric, cumin coriander powder and garam masala powder. Mix it well. Now add boiled dal into the masala. Add water and also add salt for taste. You can maintain consistency  as per requirement by adding water.

Allow to boil till the spices mix in it properly. You also check the taste and adjust the salt and water as you wanted. Now add kasuri methi into the dal. Allow to cook for 1 minute. And garnish with chopped coriander

You can have Daal Fry with Jeera or plain rice.

Thank You.

Have a wonderful day.

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