This easy Indian dal fry stars spiced red and yellow lentils topped with savory tempering. (Spiced oil). It’s super simple and so satisfying!

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 3
  • Category: Soup
  • Cuisine: Indian

Ingredients

For the Dal

  • 1/3 cup red lentils (, masoor dal)
  • 1/4 cup petite yellow lentils (yellow mung dal or use red lentils)
  • 3 cups water

For the Tempering

  • 2 teaspoons oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon black mustard seeds
  • a generous pinch of asafetida (hing), optional (omit if you do not have gluten-free asafetida to make gluten-free)
  • 1 hot green chili such as Serrano, Indian or Thai, (finely chopped)
  • 1 cup chopped red or white onion
  • 5 or more cloves of garlic (finely chopped)
  • 1" ginger (finely chopped)
  • 1 teaspoon ground coriander (or garam masala or both)
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon or more cayenne/red chili powder (optional)
  • 1 large tomato (chopped small)
  • 1 teaspoon lemon juice
  • 3/4 teaspoon or more salt
  • 1/3 cup packed chopped cilantro (divided)

Method

Make the lentils.

  1. Wash the red and yellow lentils, drain. Combine in a saucepan with water over medium heat. Cook for 18 to 20 minutes or until yellow lentils are tender. Reduce heat to low and simmer.

Meanwhile make the tempering(spiced oil)

  1. Heat oil in a skillet over medium heat. when the oil is hot, add the cumin seeds and mustard seeds. Let them start to sizzle and pop. The cumin seeds should darken in color and get fragrant, mustard seeds will lighten and start to sizzle and pop. Add asafetida, green chili, onion, garlic, ginger and a pinch of salt. Cook until the onions turn translucent, about 5 -7 minutes. Stir occasionally. Add splashes of water in between to cook evenly.
  2. Add coriander/ garam masala, turmeric, and cayenne and mix well. Add tomatoes, lemon juice and a splash of water and mix. Cook until the tomatoes are saucy. Mash the larger pieces. About 6 minutes.
  3. Add the cooked lentils to the skillet. Add salt and half of the chopped cilantro, and continue to simmer the soup for 3 to 4 minutes, or until bubbling. Taste and adjust salt and spice. Add a dash of lemon juice if needed.
  4. Garnish with cilantro and serve hot with rice or flatbread with a side of roasted veggies or Indian spiced vegetable side.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.