When the weather starts to get chilly, I crave something warm and peppery ...I'm sure I'm not alone. The one dish I make often is this dal fry recipe, a hot and spicy peppery dal fry masala. Loaded with green chillies and black pepper in a rich ghee-onion base, this curry is my mom's special recipe. She learnt it from a friend decades ago, and it's been my go-to fix for dull dinners ever since.
Serve this dal fry with chapati, porotta, or a bowl of neichoru…and watch everyone go for seconds! If you love bold, peppery curries, bookmark this one right now! It deserves a spot in your weekly rotation.
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😍Why You'll Love this Recipe
You will find versions of a dal fry recipe using different lentils, as it is a hearty pan-Indian lentil dish. My version is made with split bengal gram simmered in a spiced masala of caramelised onions. It's spicy, earthy, and deeply aromatic.
And here's the highlight - tomato gets added only at the end, as a finishing touch, which means you can have this curry ready in no time (as long as you remember to soak the dal!).
- Made with simple pantry ingredients.
- Perfect for meal prep or a quick weekday curry fix.
- Completely vegetarian yet hearty enough to please even the most discerning meat-lovers.
- It's one of those "once you try, you'll crave again" kind of dishes.
Don't just take my word for it...cook it tonight and tell me how many chapatis you ended up eating! 😊
🛒Grab These Ingredients
Here's what makes my mom's dal fry recipe with chana dal special (and how you can tweak it):
- Chana dal (split bengal gram): The star! You can substitute with chickpea or whole masoor for a similar body.
- Ghee: Adds richness and aroma. Use neutral oil or coconut oil if you are making a vegan version.
- Onion: Red onions work best; however, shallots can also be used.
- Green chillies: Use fewer or deseed them if you prefer a milder curry.
- Ginger garlic paste: Don't skip it as it is the backbone of the flavour. You can use freshly crushed ginger and garlic.
- Black pepper powder: The hero! Use freshly ground pepper for maximum heat.
- Ground spices: You will need turmeric, coriander, and garam masala.
- Tomato: Added at the end for a gentle acidity and sweetness, which keeps this curry tasting fresh.
- Fresh curry leaves and coriander leaves: You can skip one, but when you use both, the aroma is unbeatable.
Refer to the Recipe Card at the bottom of this page for a complete list of ingredients and quantities.
👩🏽🍳Step-by-Step Instructions
📝Take Note
Prepping before: Rinse the chana dal a few times until the water runs almost clear, then soak it in a big bowl with plenty of water to give the lentils room to expand. Soak for 6 to 8 hours.
Cook the Chana Dal
Drain the soaked dal and add it to the Instant Pot with turmeric, salt, and water. We are adding the salt at this point to keep the dal in shape. Pressure-cook on High for 10 minutes, then let the pressure release naturally for an additional 10 minutes before doing a Quick Release. Open and keep aside. The dal should be soft yet retain its shape.
Heat the ghee in a medium saucepan. Add sliced onions and sauté until golden. A little past translucent and starting to brown. This is where all the flavour builds - don't rush it!
Mix in the chopped green chillies and ginger-garlic paste. Sauté for a couple of minutes until the raw aroma disappears and the masala smells irresistible.
Lower the heat and stir in turmeric, coriander powder, and a generous tablespoon of black pepper powder.
Sauté gently until fragrant, then toss in a few fresh curry leaves and let them sizzle for that unique aroma.
Add the cooked chana dal with its water. Turn the heat to medium-high, stir well and bring to a boil. Adjust salt and consistency as needed. Simmer until the oil begins to rise to the surface.
Stir in the chopped tomato, a pinch of garam masala, a touch more black pepper powder, and a few more curry leaves. Sprinkle chopped coriander leaves, then switch off the heat.
Keep covered for a few minutes to let the flavours settle - this dal thickens beautifully as it rests.
👩🏽🍳Pro Tips
- Don't skip soaking the dal overnight or at least for 4 to 6 hours.
- Adjust the water quantity to get your preferred consistency - thick for chapati and thinner for rice.
- Leftover dal thickens as it cools; add a splash of water when reheating.
💡Serving Suggestions
This easy dal fry recipe pairs beautifully with almost any Indian flatbread. For a classic homely meal, serve it hot with chapati or parotta, or ladle it over a mound of jeera rice or neichoru for pure comfort. You can also pair it with a simple dry vegetable dish, such as thoran or a crisp salad, for a balanced meal.
☝️Recipe FAQS
Adding salt while pressure-cooking helps the soaked chana dal hold its shape without turning mushy - which is what we want for this recipe. If you cook without salt, the dal softens too much and turns mushy. The key is to soak the chana dal for several hours before cooking, which ensures it cooks evenly to a soft, bite-tender texture while still retaining shape.
Yes, you can absolutely make this curry vegan. Swap the ghee for any neutral cooking oil (like sunflower or vegetable oil) or a lightly flavoured coconut oil if you enjoy that subtle coconut aroma.
Skip, if you have to step out and buy some. Yes, you may. I would recommend adding a squeeze of lime at the end to round off the flavour.
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❄️Storage
Refrigerate leftovers in an airtight container for up to 3 days.
It freezes well for up to 1 month. Thaw overnight and reheat with a splash of water.
🍲More Recipes Using Chana Dal:
If you enjoy exploring dal-based recipes, you'll love my Lauki Chana Dal, another wholesome favourite that sneaks in vegetables beautifully. Do try the Bengali-style Cholar Dal for aromatic and flavour-packed with whole spices.
Meat lovers can take the dal route further with Dal Gosht, where lentils meet slow-cooked meat in one hearty curry.
You can browse all my Dal Recipes, Meatless Curry Recipes, and other Curries and Stews for more easy, comforting ideas to fill your weeknight table.
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📖 Recipe Card
Dal Fry Recipe with Chana Dal
Ingredients
Boil or Pressure Cook
- ¾ cup chana dal, soaked overnight
- 1 ½ cup water
- ¼ teaspoon turmeric powder
- ½ teaspoon salt
Saute
- 1 tablespoon ghee
- 1 large onion, sliced thinly
- 3 to 5 green chillies, chopped finely
- 2 teaspoon ginger garlic paste
- ¼ teaspoon turmeric powder
- 2 teaspoon coriander powder, heapful
- 1 tablespoon black pepper powder
- curry leaves
Finish & garnish
- 1 medium-sized tomato, chopped roughly
- Fresh coriander leaves, fistful, chopped finely
- ½ teaspoon garam masala
- ½ teaspoon black pepper powder
Instructions
Pressure cook the chana dal:
- 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.)¾ cup chana dal soaked overnight1 ½ cup water¼ teaspoon turmeric powder½ teaspoon salt
Make the dal fry base:
- 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.1 tablespoon ghee1 large onion sliced thinly
- Add the chopped green chillies and ginger-garlic paste. Sauté 2-3 minutes until the raw aroma fades.3 to 5 green chillies chopped finely2 teaspoon ginger garlic paste
- Reduce the heat to low and add the ground spices. Sauté gently for about 2-3 minutes until fragrant.¼ teaspoon turmeric powder2 teaspoon coriander powder heapful1 tablespoon black pepper powder
Combine with the boiled chana dal:
- 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.curry leaves
- 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.
Finishing touch
- 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.1 medium-sized tomato chopped roughlyFresh coriander leaves fistful, chopped finely½ teaspoon garam masala½ teaspoon black pepper powder
Notes
• Stovetop pressure cooker: Cook the chana dal for 3-4 whistles; let it release naturally.
• Open-pot cooking: Simmer the soaked dal in 3 cups of water for 30-40 minutes until tender, skimming foam and topping up water as needed. Do you have a question or want more tips? Please refer to the content above the recipe card. It often contains valuable explanations, tips, and ideas to enhance your cooking experience.
Nutrition Info
Chana dal is just one of many lentils used in Indian cooking. Here's a handy guide to different types of lentils and pulses in English and Hindi.
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