Dal Fry restaurant style
Written by Jayashree
Published on January 1, 2015

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


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.


Subscribe to get an e-book for free !

[inbound_forms id=”default_1″ name=”First, Last, Email Form”]

[social_share style=”bar” align=”horizontal” heading_align=”inline” facebook=”1″ twitter=”1″ google_plus=”1″ linkedin=”1″ pinterest=”1″ /]

Follow us on


  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.


Appreciate all your comments.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Get your Free Copy Today

Cooking is a wonderful job if you love it. It helps you to make tasty dishes for your loved ones. But it can be a chore, if one has many errands at hand. Thus, one needs to cook efficiently. It can be done by using the handy hints which make cooking easier, by saving the time or making better dish by using an ingredient instead of other. Here are a hundred handy hints which I have put them in two different categories. One is store wise and the other is    cook wise.

My Ebooks

South Indian Breakfast: Cooking simplified

30 Tasty Dal Recipes


Breadbasket: Indian flat breads simplified

Soulful Melodies


Get Your Copy of Free Ebook

Enter your Email, I will send you Free Ebook and Send you a new update, once in a while. Don't worry I hate spam too

You have Successfully Subscribed!

Pin It on Pinterest

Share This

Share This

Share this post with your friends!

Share This

Share this post with your friends!

%d bloggers like this: