This Dhaba Style Dal Fry is a delicious Indian dish prepared with lentils, onion tomato masala and Indian spices. The dal is tempered in ghee for an incredible rich flavour that tastes just like Indian restaurants or dhabas.
Serve this Punjabi dal fry with Jeera Rice or Indian flatbread.
Included are Instant Pot and pressure cooker recipes for cooking the dal.
- What is Dal Fry?
- What is a Dhaba?
- Dal Fry Ingredients
- How to cook Dal – Instant Pot, Pressure Cooker and Stove Top Method Instant Pot Method Stovetop Pressure Cooker Method
- How to make Dal Fry
- Serving Suggestion
- Storage
This incredible Dal Fry recipe is made using 5 different types of dal! Yes, 5! Each lentil add their own texture and flavour that tastes just like restaurant or Dhaba style.
It makes for a truly satisfying meal that is well worth the effort. Despite the long list, this is an easy dal fry recipe as it follows the standard cooking techniques found in Indian cuisine.
What is Dal Fry?
Dal fry is a popular Indian dal recipe made with lentils.
It is a flavourful dish where the lentils are boiled until soft and then tempered with aromatic spices like cumin seeds or mustard seeds, and onion-garlic.
The dal is garnished with fresh cilantro and served with rice or Indian breads like naan or roti.
It is a comforting and satisfying vegetarian dish enjoyed by people across India and around the world.
Dal recipes are a staple in Indian households and are enjoyed on a regular basis. The combination of dal with rice and vegetable curry provides a complete nutritious meal and is the ultimate comfort food.
Recipes like Palak Dal and Dal Makhani or Black Dal are made with similar ingredients.
Gujarati Dal is made with toor dal but is much milder in its spice level.
What is a Dhaba?
Dhabas are traditional roadside eateries in North India that serve authentic and rustic Punjabi cuisine. They are typically found along highways and major roads, providing a convenient stop for travellers. Dhaba are known for their hearty and flavourful food like Aloo Matar , Dal Makhani and Sev Tameta nu Shaak
Dal Fry Ingredients
Lentils you will need:
Chana Dal – split bengal gram Tuar / Tuver / Tuvar dal / Arhar Dal – Yellow Split Pigeon Peas Red Gram (You can get this lentils ‘with Oil’ too) Masoor Dal – split red lentils or pigeon pea lentils Yellow Moong Dal – split yellow gram (without green skin) Urad Dal – split black gram (without black skin)
You are looking to use 1/2 cup for each of these dal except for urad dal which is 1/4 cup
Oil and/or ghee – unsalted butter is an alternative. Use oil or vegan ghee/butter for a vegan dal fry recipe.
Cumin seeds
Hing aka asafoetida
Whole spices – cloves, cinnamon, bay leaf, dried red chillies
Onion – I used a white onion that is finely chopped
Garlic cloves minced
Ginger root minced
Green chilies slit
Tomato chopped or tomato puree
Spice powders: red chilli powder, turmeric powder, ground coriander powder, cumin powder
Dried fenugreek leaves – kasoori methi (kasuri methi)
Lemon juice or lime juice
Optional
Some may add garam masala instead of whole spices
How to cook Dal – Instant Pot, Pressure Cooker and Stove Top Method
Thoroughly clean the lentils with clean cold water 2-3 times or until the water starts running clear.
Soak the lentils for around half an hour if you are going to be cooking them in a pan. If using a pressure cooker, you can skip this step.
Instant Pot Method
Add the washed lentils, turmeric powder and salt to the inner pot.
Seal the lid.
Pressure cook on high pressure for 5 minutes.
Once the cooking time is complete, allow for a natural pressure release for about 10 minutes, followed by a quick pressure release to release any remaining pressure.
Open the lid carefully, and give the dal a stir.
Stovetop Pressure Cooker Method
Add dals, water, salt and turmeric powder in a stovetop pressure cooker.
Put it on a stove without a lid, let the first boil come on high flame then put the lid on and switch to medium flame.
Cook for 3-5 whistles and switch it off.
Let the pressure cooker cool off naturally.
How to make Dal Fry
Lightly mash the boiled dal with the back of a ladle.
In a heavy bottom pan or kadai, heat oil on medium heat, add cumin seeds and hing.
Once they splutter, add whole spices – bay leaves, cloves and cinnamon and whole dried red chillies
Add onion, sauté until it just starts to turn pink then add garlic and ginger.
Sauté the mixture for 2-3 minutes then add slit green chillies.
Add chopped tomatoes and cook until soft and oil releases. Add in the remaining spice powders – red chili powder and cumin coriander powder.
Rub kasoori methi between your palms and add in the masala mixture.
Once you see oil is separating from the dal fry masala, add cooked dal and check the consistency, if it’s too thick add a little water.
Add any extra salt to taste and bring it to a boil, reduce heat and let it simmer for 10-12 minutes.
Switch off the heat.
You can allow the flavours to develop by leaving the dal to rest, or if serving immediately do an optional second tempering/vaghar.
In a small pan, heat oil or ghee on low heat. Once the ghee is hot, add red chilli powder and immediately pour over the cooked dal.
Squeeze over lemon juice and garnish with coriander leaves.
Serving Suggestion
This delicious Dal Fry is perfect with jeera rice or even plain boiled basmati rice for a comforting meal. Brown rice is an alternative.
Serve Dal Fry with a vegetable curry such as Bhindi Bhaji , Aloo Baingan , Bombay Potatoes or Indian Vegetable Curry .
Flatbreads such as peshwari naan , garlic and coriander naan or gujarati rotli are great for dipping.
Cooling cucumber raita and poppadoms are great on the side. A salad like kachumber or Indian onion salad adds some vegetables and crunch.
A cooling sweet lassi tones down the whole spices in the recipe.
Storage
Store leftover dal fry in the fridge in an airtight container for up to 3 days.
You can also freeze dal fry. Place in a freezer safe container and freeze for up to 3 months. Allow to defrost before reheating thoroughly on the stove.
After reheating, you can do one extra tarka to revive the flavour.
Use leftovers to make Dal Paratha .
Other Indian Dal Recipes
Whole Masoor Dal
Spinach Chana Dal
Sultani Dal
Easy Chana Dal
Garlicky Moong Dal with Carrot greens
Three lentils dal with spinach (Dal Palak)
Mixed Dal
Hyderabadi Dal
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Dhaba Style Dal Fry
Equipment
- 1 Pressure cooker or Instant Pot
- 1 pan
- 1 Spatula
Ingredients
- ¼ cup split bengal gram Chana Dal
- ¼ cup split pigeon gram Tuar Dal
- ¼ cup split red lentils Masoor Daal
- ¼ cup split yellow gram Yellow Moong Dal
- ⅛ cup split black gram White Urad Daal
- salt as needed
- 5 tablespoon oil
- 1 teaspoon cumin seeds
- small Pinch hing asafoetida
- 2 tablespoon ghee or unslated butter
- 1 tablespoon whole spices cloves, cinnamon, bay leaf
- 2 red chillies dry
- 1 large onion finely chopped
- 6 cloves garlic minced
- 1 inch giner root minced
- ginger
- 4 green chillies cut and slit
- 1 big tomato chopped or tomato puree
- 1 tablsepoon dried fenugreek leaves kasoori Methi
- 2 teaspoon red chilli powder or according to your taste
- 1 teaspoon turmeric powder
- 2 teaspoon ground coriander
- 2 tablespoon lemon juice
Second tadka (Vaghar)
- 2 tablespoon ghee or oil
- ½ teaspoon red chilli powder
Garnish
- 3 tablsepoon coriander
Instructions
- Thoroughly clean 1/4 cup split bengal gram , 1/4 cup split pigeon gram , 1/4 cup split red lentils , 1/4 cup split yellow gram 1/8 cup split black gram and wash a couple of times with clean water.
- Soak for half an hour if you are cooking in a pan.
Instant Pot
- Add the washed lentils, 2 cups of water 1 teaspoon turmeric powder and salt as needed to the inner pot.
- Seal the lid.
- Pressure cook on high pressure for 5 minutes.
- Once the cooking time is complete, allow for a natural pressure release for about 10 minutes, followed by a quick pressure release to release any remaining pressure.
- Open the lid carefully, and give the dal a stir.
Regular Pressure Cooker
- Add rinsed dals, water, salt and turmeric powder in a pressure cooker.
- Put it on a stove without a lid, let the first boil come then put the lid on.
- Cook for 3-5 whistles and switch it off.
- Let the pressure cooker cool off naturally.
- Lightly mash cooked daal with the back of the ladle, no need to mash completely.
Make Dal Fry
- In a heavy bottom pan or kadai heat 5 tablespoon oil and 1 teaspoon cumin seeds and small Pinch hing .
- Once they splutter, add 2 red chillies and 1 tablespoon whole spices
- Add 1 large onion , saute until it started getting pink, add 6 cloves garlic and 1 inch giner root .
- Sauté the mixture for a couple of minutes then add slit 4 green chillies
- Add 1 big tomato and cook until completely cooked.
- Then add 2 teaspoon red chilli powder 2 teaspoon ground coriander one by one.
- Careful not to burn the spices, rub 1 tablsepoon dried fenugreek leaves between your palms and add in the masala mixture.
- Once you see oil is separating the masala, add boiled daal and check the consistency, if it’s too thick add little water.
- Add salt and bring it to a boil, reduce heat and let it simmer for 10-12 minutes.
- Switch off the heat.
- For best taste and texture leave the cooked daal to rest for couple of hours, but if you are pressed for time prepare the second tadka ( now this dish is going to be daal fry )
- Heat 2 tablespoon ghee or oil in another pan, add 1/2 teaspoon red chilli powder
- Add in to the prepared dal fry, after pouring the second tadka once again reheat daal thoroughly.
- Squeeze 2 tablespoon lemon juice , garnish it with 3 tablsepoon coriander and serve piping hot with salad,
- Jeera rice, Roti or Naan and many Punjabi style sabji or curry for a complete meal.
- Enjoy !
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Dhaba Style Dal Fry
Equipment
- 1 Pressure cooker or Instant Pot
- 1 pan
- 1 Spatula
Ingredients
- ¼ cup split bengal gram Chana Dal
- ¼ cup split pigeon gram Tuar Dal
- ¼ cup split red lentils Masoor Daal
- ¼ cup split yellow gram Yellow Moong Dal
- ⅛ cup split black gram White Urad Daal
- salt as needed
- 5 tablespoon oil
- 1 teaspoon cumin seeds
- small Pinch hing asafoetida
- 2 tablespoon ghee or unslated butter
- 1 tablespoon whole spices cloves, cinnamon, bay leaf
- 2 red chillies dry
- 1 large onion finely chopped
- 6 cloves garlic minced
- 1 inch giner root minced
- ginger
- 4 green chillies cut and slit
- 1 big tomato chopped or tomato puree
- 1 tablsepoon dried fenugreek leaves kasoori Methi
- 2 teaspoon red chilli powder or according to your taste
- 1 teaspoon turmeric powder
- 2 teaspoon ground coriander
- 2 tablespoon lemon juice
Second tadka (Vaghar)
- 2 tablespoon ghee or oil
- ½ teaspoon red chilli powder
Garnish
- 3 tablsepoon coriander
Instructions
- Thoroughly clean 1/4 cup split bengal gram , 1/4 cup split pigeon gram , 1/4 cup split red lentils , 1/4 cup split yellow gram 1/8 cup split black gram and wash a couple of times with clean water.
- Soak for half an hour if you are cooking in a pan.
Instant Pot
- Add the washed lentils, 2 cups of water 1 teaspoon turmeric powder and salt as needed to the inner pot.
- Seal the lid.
- Pressure cook on high pressure for 5 minutes.
- Once the cooking time is complete, allow for a natural pressure release for about 10 minutes, followed by a quick pressure release to release any remaining pressure.
- Open the lid carefully, and give the dal a stir.
Regular Pressure Cooker
- Add rinsed dals, water, salt and turmeric powder in a pressure cooker.
- Put it on a stove without a lid, let the first boil come then put the lid on.
- Cook for 3-5 whistles and switch it off.
- Let the pressure cooker cool off naturally.
- Lightly mash cooked daal with the back of the ladle, no need to mash completely.
Make Dal Fry
- In a heavy bottom pan or kadai heat 5 tablespoon oil and 1 teaspoon cumin seeds and small Pinch hing .
- Once they splutter, add 2 red chillies and 1 tablespoon whole spices
- Add 1 large onion , saute until it started getting pink, add 6 cloves garlic and 1 inch giner root .
- Sauté the mixture for a couple of minutes then add slit 4 green chillies
- Add 1 big tomato and cook until completely cooked.
- Then add 2 teaspoon red chilli powder 2 teaspoon ground coriander one by one.
- Careful not to burn the spices, rub 1 tablsepoon dried fenugreek leaves between your palms and add in the masala mixture.
- Once you see oil is separating the masala, add boiled daal and check the consistency, if it’s too thick add little water.
- Add salt and bring it to a boil, reduce heat and let it simmer for 10-12 minutes.
- Switch off the heat.
- For best taste and texture leave the cooked daal to rest for couple of hours, but if you are pressed for time prepare the second tadka ( now this dish is going to be daal fry )
- Heat 2 tablespoon ghee or oil in another pan, add 1/2 teaspoon red chilli powder
- Add in to the prepared dal fry, after pouring the second tadka once again reheat daal thoroughly.
- Squeeze 2 tablespoon lemon juice , garnish it with 3 tablsepoon coriander and serve piping hot with salad,
- Jeera rice, Roti or Naan and many Punjabi style sabji or curry for a complete meal.
- Enjoy !
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Easy Chickpea Burgers/Patties
Chickpea cakes have become my new to-go wholesome lunch option. The flavours are delicious but not overpowering, making them great to pair with salads or spicy sauces.
The recipe is straightforward – add the ingredients to a food processor, blend, shape into patties, coat in oats and cook.
The tang from the sun dried tomatoes lifts up the mild and creamy chickpeas with the basic spices and herbs and the oats provide beautiful crunch on the outside.
You’ll also like my rajma tikki (Indian style red kidney bean burgers) .
Ingredients
Chickpeas/Garbanzo Beans – This recipe is made using home cooked chickpeas (first soaked then cooked in the Instant Pot). You may use canned chickpeas too.
For the best results make sure to rinse and drain your chickpeas, then pat them dry using a kitchen tissue paper or leave them in the colander or on a clean kitchen towel for a couple of hours to drain the moisture. This will help prevent your chickpea burgers/cakes from falling apart.
Sun-dried Tomatoes – They add lovely tang to this recipe and keeps falafels tender in the centre. Sun-dried tomatoes are available in most of the supermarkets. They comes in a jar stored in oil and dried herbs.
Also available in dried form too (without oil).
Herbs – I have used a combination of cilantro/coriander, basil and parsley. You can leave out any of the herb if it is not available or don’t like the taste of it.
Nuts -I have added a handful of cashew nuts. I always love to use broken cashews whenever I am going to grind them. If you are not a fan of cashew nuts replace with almonds, hazelnuts or any other kind of seeds.
Onion-garlic – I have used red onions but feel free to use white, yellow or green onions. A small amount of garlic. If fresh onion or garlic is not on hand, use garlic paste/puree/powder/granules.
Spices – I have not used any exotic spices in this recipe. Only a pinch of red chilli flakes and freshly ground black pepper. Feel free to use cumin, coriander or even a tiny pinch of cardamom if you fancy.
Porridge Oats – For extra crispy layer and to add crunch I have used oats. To keep these gluten-free skip it totally or use gluten-free oats.
How to make the best Chickpea Patties/Cakes
Ensure you dry off as much moisture from your chickpeas as possible. See how to reduce moisture from your chickpeas above in the Ingredients section.
First place sun-dried tomatoes, garlic, onion and cashews in the food processor bowl and pulse it a number of times. Stop once you see mouldable mixture. Don’t over process to avoid creating a smooth texture like paste or hummus.
Then add herbs (make sure herbs are without mature stems) and chickpeas and other spices. Pulse a couple of times until you have a mouldable mixture again.
Place the mixture, in the refrigerator for half an hour (if not in hurry to make).
Take a scoop of mixture, and mould them into round patty shape and roll into oats.
Cook them on the stove top, air fry or bake them.
Chickpea patties in the Air Fryer
Preheat the air fryer at 190C for 5 minutes.
Place the tin foil in the air fryer basket then place chickpea burgers on top. Spray with oil and air fry 8 minutes.
Turn half way though spray oil on the exposed side and air fry again.
Once light golden, remove.
Pan Fried Chickpea Burgers
Heat non-stick or skillet pan over a medium heat.
When the pan is hot, carefully place the patties and fry with a very little oil on both side until light golden.
Oven Baked Burgers
Spray the patties with oil and then place them in the oven at 200C to bake for 25 minutes, making sure to flip them after 10-15 minutes.
Tips for the perfect Sun-dried chickpea cakes
Remove as much as liquid/moisture from the chickpeas before starting this recipe. You can do so by placing the chickpeas on a clean kitchen towel or leave it in the colander for a couple of hours.
Dry them manually using a kitchen paper towel or if you have some time on your hand dry off them on a hot skillet (low heat) in the oven or air fry for 5 minutes to help cook off some moisture.
Don’t over process the mixture, if you do you’ll end up with hummus. We want a mixture that is mouldable yet has great texture inside too.
Make sure to brush or spray oil before you put them in the oven/air fryer to achieve lovely golden colour.
Serving Suggestion
Enjoy as it is for a healthy meal with salad or grilled vegetables and air fryer sweetcorn or air fryer chunky chips/fries
Serve them on a wholemeal burger bun, tortilla or pitta bread with a variety of toppings such as tomatoes, cucumber and shredded red or white cabbage for a healthy and filling meal.
Devour them on their own dipped in garlic lemon tahini sauce or mint and yogurt sauce with fresh salad and sometimes with oven-baked sweet potato wedges.
Why not serve them in a bowl with cooked brown rice or quinoa and additional greens and raw vegetables.
Enjoy with salad.
How to store Chickpea Cakes
You can store prepared mixture in the fridge for up to 2 days.
You can store these Chickpea bites for later or for meal prep. Once completely cooled place them in an air tight container and keep in the fridge for up to 5 days.
To reheat put them in the oven or pan fry until thoroughly cooked.
You can also freeze these bites, cooked or uncooked. First lay them in single layer on the baking sheet, once frozen put them in the airtight container.
If meal prepping I like to serve them with Turkish Tadka Hummus , Instant Pot Orzo Salad and fresh salad.
Can I use canned chickpeas?
Yes, you can. Make sure you rinse first to remove extra salt then drain and dry off.
Are these chickpea bites vegan and gluten-free?
These chickpea bites are suitable for vegans, but not gluten-free. To make gluten-free skip oats or use gluten-free oats.
Why my chickpea patties falling apart?
There could be two reasons for that your patties not binding or your dough is not coming together. It could be that your mixture has lots of moisture in it – add a spoonful of wholemeal flour, extra oats or for gluten-free version add dry roasted gram flour.
Second reason that your mixture could be very dry-in this case add a tablespoon of tahini or water.
Notes :- Make sure water is well drained from the cooked chickpeas to reduce moisture.
Ground almonds can be used instead of cashews.
These cakes freeze well.
Other Vegan Chickpea Recipes
- Chickpea coconut curry
- Roasted carrot, chickpea with lime and coriander vinaigrette
- Easy Instant Pot Indian Chickpea Rice
- Indian Chickpea Salad
Sundried Tomato Chickpea Cakes/Patties
Ingredients
- 250 g chickpeas cooked and well drained
- 100 g sun dried tomatoes
- 1 small red onion roughly chopped
- 1 clove garlic
- 3 tbsp. coriander basil leaves and parsley (fresh)
- 3 tbsp. cashew nuts
- 4 tbsp. rolled oats
- salt to taste
- Black pepper
- Red chilli flakes
- 3 tablespoon Oil I used leftover oil from the sun dried tomato
Instructions
- Place sun dried tomatoes, garlic, onion and cashews in a food processor and pulse few times.
- Add chickpeas to a food processor along with coriander or basil leaves and once again pulse just a few times. ( don’t make a paste, leave it little chunky )
- Add black pepper, red chilli flakes and salt per your liking. ( maybe you will need less salt as sun dried tomatoes already have salt or if you are using canned chickpeas )
- Combine well, and rest the mixture wrapped in cling film in a fridge for half an hour minimum. ( if you want to prepare straight away, maybe you need to add one spoon wholemeal flour )
- Heat 1-2 tbsp. oil a non-stick frying pan on a medium heat.
- Scoop about 1/4 cup mixture per cake and make round patty.
- Roll them in oats.
- Add 3-4 cakes and pan fry each side until lightly golden.
- Repeat with remaining cakes.
- Serve with lots of fresh salad or with your favourite toppings.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
