Daal i.e. pulses are a part of the staple diet in almost all parts of India. Daal Fry is a dish made using Tuvar Daal (Split Pigeon Peas) which is tempered with aromatic spices and garlic and then given a smoke flavour using the dhungar method! This gives the daal a unique flavour. Daal fry can be savoured with parathas or rice, both ways it tastes absolutely delicious!

Throughout India one can find a variety of daal preparations, using different daals or sometimes even a combination of two or more daals. The method of tempering and the ingredients used make it unique to that particular region where it is made! Generally oil or ghee is used for tempering. Again some regions even make use of mustard oil! So, basically one gets to find different flavours and aromas in daals as one moves from region to region in India!

Though I must say that each daal does taste delicious in their own unique way! Here I have prepared a Daal Fry which my mom taught me after watching a chef prepare it on a food show on television! And she added the dhungar method to it herself, which she picked up from another food show!

If you like such recipes, do go through the following traditional recipes too!

1. Bharli Bhendi

2. Vaataane Ananasaa Shaak

3. Aaloo Gobhi

4. Teppala Kadhi In NKGSB Style

5. Paneer Makhani

6. Murg Makhani

7. Ambade Udid Methi

Here’s the recipe for the Daal Fry ….

Prep Time : 30 min

Cooking Time : 30 min

Serves : 4


  • 1 cup Tuvar Daal (Toor daal/Split Pigeon Peas)
  • 2 Onions ….. Finely Chopped
  • 1 Tomato ….. Finely Chopped
  • 1 tsp Turmeric Powder
  • 1 tsp Bedgi Red Chilli Powder
  • 1 tsp Kashmiri Red Chilli Powder
  • 1 tsp Cumin Powder
  • Salt to taste

For The Tempering :

  • 2 tbs Oil
  • 1 tsp Cumin Seeds
  • 3 Green Chillies
  • 3 Bedgi Dry Red Chillies
  • 10 Garlic Cloves ….. Finely Chopped
  • 1 sprig Curry Leaves (10-12 curry leaves)

For The Dhungar :

  • 1 piece Charcoal
  • 1/4 tsp Homemade Ghee

For Garnishing :

  • Fresh Corriander Leaves


  1. To make the Daal Fry, first wash the daal thoroughly and soak it in sufficient water for about an hour and a half.
  2. Drain the water after the daal is well soaked and cook it in a pressure cooker for 8 whistles adding sufficient water, a little above the level of the daal and half the turmeric powder at this point.
  3. Only after the pressure has released naturally, open the lid and mash the daal slightly with the back of a ladle.
  4. In the meantime, heat a kadhai for the tempering process and add the oil to it.
  5. When the oil heats up, add the cumin seeds. As soon as they splutter, add the chopped garlic, curry leaves, the green and the dry red chillies and saute for a minute.
  6. Now add the finely chopped onions and saute till translucent.
  7. At this stage, add the remaining turmeric powder and the chopped tomatoes and mix well.
  8. Cook till the tomatoes are mushy. Now add the red chilli powders and the cumin powder. Mix and cook for a while.
  9. To this add the mashed daal and mix well. Add salt to taste and some water to get a medium thick consistency.
  10. Bring to a boil and then lower the heat and simmer for a few more minutes. Switch off the flame and add the chopped coriander leaves reserving a few for garnishing.
  11. For the dhungar, heat a charcoal over medium flame directly on the gas stove till reddish embers are seen on the coal piece.
  12. For the dhungar, place a small lightweight bowl (betel leaf too can be used for this purpose) on the daal and transfer this hot burning charcoal in it. Pour 1/4 tsp homemade ghee over it and close the lid tightly for about 2-3 minutes.
  13. Open the lid and lift the bowl and the charcoal from the daal and keep it aside.
  14. Garnish with the remaining chopped coriander leaves and close the lid again for a few minutes for the aroma of the charcoal smoke to seep into the prepared daal.
  15. Serve this delicious and aromatic Daal Fry with some hot Jeera Rice or some Veg Pulav or Paneer Vegetable Pulao and some Sweet And Sour Coconut Chutney and some Paalak Raita as an accompaniment to the meal.
  16. Tastes great even with Khasta Parathas or just plain Rotis!

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously ....is what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! 😃

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