Dal fry is a yellow colored soup of lentils which can be made either with whole lentils, beans or split lentils with or without husk and the flavors can be changed with modification in the spices. The main ingredients required to make Daal fry include yellow lentils, onions, tomatoes, chilies, mustard seeds, cumin, coriander, fenugreek seeds, turmeric, chilli powder and oil. It is a typical Indian recipe requiring the usage of a variety of combination of cooked lentils, onion, tomato and spices. It is an integral part of the main course of almost all Indian families and is cooked regularly in variant styles. Being a popular north Indian dish, it is also regarded as a low caloric nutritious food. Dal fry recipe provides a dish which is a source of protein for the vegetarians and provides a good accompaniment with roti, naan bread, rice or pulao. The delicacy, apart from being an integral part of the daily food, is popularly present in the meal menus of get- together and parties. Some leading readymade brands of the food are available providing similar flavors. Dal fry can be consumed fresh or can be preserved in refrigerators for about a couple of days for later use. Daal fry is also a very popular dish in other south Asian countries like Pakistan and Bangladesh.
Dal fry has originated from northern part of India and its roots are believed to be in Punjab while it is also believed to have originated from Gujarat.
Dal fryis prepared with a variety of lentils usually toor, mung, chana and masoor dal mixed with tomato, onion, garlic, ginger- chili paste and is seasoned with spices like mustard seed, cumin seeds, cloves, cinnamon, etc. All the varieties of pulses are washed and boiled with little salt which is blended thoroughly or partially either with a spoon or a beater. In a pan, ghee is heated to which asafetida, curry leaves, bay leaves, mustard seeds and cumin seeds are added which when pops red chili, turmeric, onion, garlic and tomatoes are sautéed. Later, dal mix is whisked in with water and left on low heat. When dal fry attains its required consistency it is served hot or may be preserved in refrigerator for later use.
Instead of mixing all the lentils together the own choice combination is also chosen to make a delicious Dal fry recipe. The lentils can be whole or split with or without husk. The flavors can be enriched by adding fenugreek seeds, mango powder, garam masala or lemon juice. The south Indian style of cooking the recipe includes addition of coconut whereas some variations also include addition of some vegetables like spinach, beans, cabbage or carrot. The Punjabi Dal fry is a spicy dish whereas the Gujarati dal is less spiced with a slight sweet flavor.
Dal fry is served hot with roti, naan bread, rice or pulao as an accompaniment. Hot tadka of ghee with crackling cumin seed, mustard seed, turmeric powder and red chili powder is poured which stimulates the flavors of the Dal fry recipe. Additional garnishing is done with juliennes of ginger, fresh coriander leaves, butter and cream.The consistency can be varied thick, semi liquid or liquid depending on the accompaniment and style it is to be served.
Dal fry is a rich source of protein and the nutritional value may vary with the variety of lentils. It is a caloric food with substantial amount of carbohydrate, fat, vitamin and provides a good source of minerals like calcium and iron. However, due to the high protein content it is unsuitable for people suffering from high uric acid.