Dal Fry restaurant style
Written by Jayashree
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Finally, 2015 has set in and this is my  first post of the year.Heartfelt thankyou to one and all for the support extended in 2014. My family, friends, bloggers and all others here ,really greatful to each one of you. I have many more recipes in store  and plans for this year , hope I accomplish them.

Today, I present to you dal fry cooked the restaurant style.This simple dish is an all time favourite of everyone. Serve it with plain white rice or chapati  and you really relish it. 

The ingredients that you need are :

  • Tur dal or split pigeon cooked 1 cup
  •  tomatoes 3
  • ginger grated 1 tsp
  • oil 1tsp
  • ghee 1 tsp  
  • turmeric 1/4tsp  
  • green chilly 2
  • garlic 3 cloves
  • salt
  • coriander leaves finely cut
  • lemon 1

dal fry


Method : 

Take a kadai and add both the oil and ghee to it. Add cumin and turmeric powder, after two seconds add the grated ginger, garlic cut into small pieces,  green chillies, asafoetida  and tomatoes to it. Add salt along with some water. Let cook. When tomatoes are tender add the finely cut coriander leaves and the cooked dal to it. Here, it is important to have the dal well cooked. Let boil for sometime. Before serving,add the lemon juice to it. Tasty restaurant dal fry is ready to serve.


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  1. Meri Rasoi

    A simple yet fulfilling dish:)

    • jayashree

      Thankyou so much Subha


    Rightly said Jayashree, this dish is loved by one and all. You have brought a smile by posting my favourite dish on New Year.

    • jayashree

      Thankyou so much Piyali, good to know you like this humble dish.

  3. Anu Nagaraja

    delicious heartwarming flavors – yummy dal fry Jayashree 🙂

    • jayashree

      Thankyou so much Anu

  4. Deepa N

    Hi Jayashree,
    Good morning dear.
    This is one of the most religiously cooked dal in our house and preparation is very same like you shared, it’s just we serve with rice that’s why Dal is different in appearance as free flowing. And we add kokum or kokum flower or tamarind pulp and which makes this very very tasry.. its like first boling with sufficient water, then blending, add water as per need, add kokum, coriander, curey leaves, boil again and temper with cumin and mustard seeds..

    • jayashree

      Deepa, Our cooking seems to be a bit similar. I need to try with kokum. Many thanks for your appreciative comment.


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Hello and Welcome to my blog! I am Jayashree from India. An enthusiastic blogger, with a zest for life.  I believe in living life to the fullest.

Cooking has been my passion. I have always loved to try new recipes.  Writing has been a feel good factor and extremely  loving it. With these two passions of mine, my culinary blog was born. Read More…


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