No onion no garlic dal fry with simple ingredients and easy procedure perfect for beginners. Step by step photos for easy understanding.
Popular comfort food that goes well with steamed rice and some have it with roti/ phulkas too.
Like most of the north Indian dishes, I learnt this recipe from my friend Sangeeta. Perfect for lunch or dinner with roti.
There are different varieties of dal (lentils) available. I have used toor dal (split pigeon pea) in this recipe and it is a no onion no garlic dal fry recipe.
Make sure to source a good quality toor dal, as otherwise it won't get cooked softly.
You can also use masoor dal or moong dal along with root dal for a creamy and homogenous texture.
Other ingredients added differ from recipe to recipe. What I have shared is no onion no garlic version.
My understanding on difference between dal fry and dal tadka is in dal fry, cooked dal is 'fried' (cooked along) with the tempering/ tomato masala spices.
While in tadka, we add the tempering on top. You can also add a tadka on top to this dal fry. Usually cumin and spice powders are tempered in ghee and topped.
Check out my Lasooni dal tadka recipe.
- Use any type of dal or combination of dals. Moong dal, chana dal, masoor dal are best options.
- Add Garlic, onion in this recipe.
Step by step photos
- Pressure cook dal firstly with enough water (I used 1 & ½ cups water), a drop of ghee, ginger, asafoetida and turmeric for 5 whistles. (I soak the dal if quality is not good, cook in medium flame after first whistle). Once done, just mash it little to make it creamy.
- Then heat a kadai/pan with ghee and temper with cumin seeds. After that add finely chopped tomato, salt, green chilli slit and cook till soft.
- Once soft, add red chilli powder, crushed kasoori methi. Add a cup of water and let it boil furthermore.
- Add the cooked dal and mix well.
- Let it simmer for 5 minutes until the dal is creamy. It thickens as it cools down, so switch off accordingly. Garnish with coriander leaves finally.
No onion no garlic Dal fry
- ½ cup Toor dal
- 2 Tomato
- ½ inch Ginger
- 1 teaspoon Red chilli powder
- ¼ teaspoon Turmeric
- ⅛ teaspoon Asafoetida
- 2 Green chillies
- 1 teaspoon Kasoori methi
- 1 tablespoon Ghee or oil
- 1 teaspoon Cumin seeds
- Salt - As needed
- Lemon Juice to squeeze on top before serving optional
- Wash and pressure cook dal firstly with 1 & ½ cups water and ¼ teaspoon ghee, ginger asafoetida and turmeric for 5 whistles.
- I soak the dal 30 mins prior cooking if quality is not good, cook in medium flame after first whistle.
- Once done, just mash it little to make it creamy.
- Heat a kadai / pan with ghee and temper with cumin seeds.
- Add finely chopped tomato, salt, green chilli slit and cook till soft.
- Once soft, add red chilli powder, crushed kasoori methi.
- Add a cup of water and let it boil.
- After that in goes the cooked dal and mix well.
- Let it simmer for 5 minutes until the dal is creamy.
- It thickens as it cools down, so switch off accordingly. Garnish with coriander leaves and lemon juice if adding.
- I never make dal fry when I am out of lemons, I like the lemon squeeze the best in it 😉 If you like it you can add too.