Dal Fry Recipe (Restaurant Style)

Yield: 4

prepRinse lentils in water three to four times, drain well
½ cup / 120 g pigeon pea lentils (tuvar dal, arhar dal, toor dal)	Pressure cook lentils 9–10 min	Lightly mash cooked lentils					Stir in lentils, water & salt	Simmer 4–5 min, adjust consistency	Add kasuri methi & garam masala, simmer 1 min	Finish with lemon juice & coriander
1 pinch turmeric powder
1.5 cups / 360 ml water (for pressure cooking)
2 to 3 tablespoons / 30–45 ml oil or ghee	Heat oil, temper mustard & cumin	Sauté onions until translucent	Sauté ginger-garlic paste	Add chilies & curry leaves	Add asafoetida, turmeric & chili powder	Cook tomatoes until soft, oil releases
½ to ¾ teaspoon mustard seeds (black)
1 teaspoon cumin seeds
⅓ cup / 80 g onions, finely chopped
1 to 1.5 teaspoons ginger-garlic paste
2 green chilies, slit or chopped
2 to 3 dry red chilies, whole or halved (optional)
10 to 12 curry leaves
1 to 2 pinches asafoetida powder (hing)
½ teaspoon turmeric powder
½ teaspoon red chili powder
⅓ to ½ cup / 80–120 g tomatoes, finely chopped
1 to 1.5 cups / 240–360 ml water
salt to taste
1 teaspoon dry fenugreek leaves (kasuri methi)
¼ to ½ teaspoon garam masala
½ to 1 teaspoon lemon juice (optional)
2 to 3 tablespoons coriander leaves, chopped

Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.