Toor Dal fry is always a favourite dish for everyone. The mild taste, the creaminess, and the rich ghee flavor infused in it attract all age groups to have more. It’s a safe source of protein for vegetarians and ultimately a healthy side dish.
Why Toor Dal Fry is a Favourite
Over time, Toor dal fry has become a staple in every household, and even when dining out, there’s always a dal in whichever set menu or thali we order. Our hands inevitably reach for the dal first before trying the other dishes. We can confidently say that dal is the king of all side dishes. Today, we are going to dive into a very simple dal fry that can be made quickly and easily, and best of all, it’s extremely delicious.
My Family Favorite Toor Dal Fry
Toor Dal Fry is a beloved dish in my household. The creamy texture and rich flavors make it irresistible. I once served it with Gobi Paratha, and every plate was wiped clean—no trace of dal left behind! It’s safe to say this dish has become an addiction for everyone in my family.
Customizations for Toor Dal Fry
- Moong Dal Variation: You can substitute toor dal with moong dal for this recipe. Just soak the moong dal for an hour and pressure cook it for 2 whistles on low flame with 2 cups of water.
Additional Flavor Enhancements
- For a deeper flavor for this Toor Dal Fry, add minced garlic and ginger directly after adding the sliced onions in Step 3. Sauté them together until fragrant before adding the slit green chillies and chopped tomatoes.
- This adjustment allows the garlic and ginger to release their essential oils, enhancing the overall taste of the dish significantly.
- Therefore, you may only need to grind the grated coconut without including garlic and ginger in the paste. Enjoy the rich, aromatic profile that this modification brings to your Toor Dal Fry.
Important Tips for Cooking
Be mindful of the spluttering, especially after adding the cooked dal to the pan. It’s important to keep your flame on a really low setting during this process. If the spluttering becomes excessive, it’s advisable to cover the pan and stir occasionally to prevent any spills while allowing the flavors to meld together. Enjoy your delicious Toor Dal Fry, and don’t be surprised if it becomes a family favorite!
Toor Dal Fry Recipe
Description
This Toor Dal recipe is celebrated as a hearty and flavorful Indian dish, perfect for any meal. Made with split pigeon peas (toor dal), aromatic spices, and a rich coconut paste, it is regarded as both nutritious and satisfying. The tempering (tadka) of cumin seeds and dried red chillies is known to elevate the dish, adding an extra layer of warmth and fragrance. To enjoy a wholesome experience that captures the essence of traditional Indian cuisine, it is best served hot with steamed rice or flaky parathas.
Ingredients for the Toor Dal Recipe
Ground Paste
Main Ingredients
Tadka (Tempering)
Garnish
Instructions on how to make the Toor Dal fry recipe
Instructions on how to make the Toor Dal Fry recipe
Instructions on how to make the Toor Dal Fry with step-by-step photos
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Prepare the Ground Paste
In a mixer jar, add the grated coconut, ginger, garlic, and a little water. Grind to a smooth paste and set aside.
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Cook the Toor Dal
Rinse the toor dal at least three times.
In a pressure cooker, add the toor dal and 2 cups of water.
Close the lid and cook on low flame for 5 whistles.
Once the steam settles, open the cover and set the dal aside.
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Prepare the Base
In a pan, heat 3 tbsp of oil.
Add the thinly sliced onions and sauté on medium flame until light golden brown.
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Add the slit green chillies and chopped tomatoes, cooking until the tomatoes turn soft and mushy.
Add the salt and turmeric powder. Sauté on low flame for 3 minutes.
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Combine the Ingredients
Add the cooked toor dal to the pan and mix well.
Add the ground paste and mix until everything is well combined.
Cook the dal on low flame for 6-7 minutes, then switch off the flame.
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Prepare the Tadka
In a small pan, heat 1 tbsp of ghee.
Once hot, add the cumin seeds and broken dried red chillies. Sauté for a few seconds.
Pour this tadka into the dal and mix well again.
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Garnish and Serve
Add chopped coriander leaves and mix.
Optionally, add 1/2 tsp of ghee before serving.
Serve hot with rice or parathas.
