Dal Fry Recipe with Chana Dal
A hearty and spicy chana dal fry recipe cooked with ghee, green chillies, and generous amounts of black pepper. This peppery dal fry masala is bold, flavourful, and soul-warming — perfect with chapati or ghee rice.
Servings: 4 people
Calories: 220kcal
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, 1 ½ cup water, ¼ teaspoon turmeric powder, ½ 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 ghee, 1 large onion
- Add the chopped green chillies and ginger-garlic paste. Sauté 2–3 minutes until the raw aroma fades.3 to 5 green chillies, 2 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 powder, 2 teaspoon coriander powder, 1 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, Fresh coriander leaves, ½ teaspoon garam masala, ½ teaspoon black pepper powder
Video
Notes
Stovetop/Pressure Cooker Alternative
• 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.
• 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
Calories: 220kcal | Carbohydrates: 28g | Protein: 10g | Fat: 9g
