Dal Fry Recipe with A2 Ghee (Restaurant-Style)
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By the Faimly Farm Team · Prep 15 min · Cook 30 min · Serves 4 · A North Indian classic
Dal Fry is the comforting, restaurant-style yellow dal of North India — toor or mixed lentils simmered soft, then finished with a fragrant onion-tomato masala and a final ghee tadka. Where dal tadka is all about the tempering, dal fry builds a sauteed (“fried”) masala base — and a generous spoon of pure ghee makes it sing. Here is how to make it.
Ingredients
- 1 cup toor dal (or mixed toor + masoor), washed
- 2 tbsp A2 ghee
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tbsp ginger-garlic paste
- 2 green chillies, slit
- 1/2 tsp turmeric, 1 tsp cumin seeds
- 1 tsp coriander powder, 1/2 tsp red chilli powder
- 1/2 tsp garam masala
- Salt to taste, coriander to garnish
- 1 tsp extra A2 ghee, to finish
Method
1. Cook the dal: pressure-cook the toor dal with turmeric, salt, and water until soft; whisk lightly and set aside.
2. Start the masala: heat the A2 ghee, add cumin seeds and let them splutter, then add the onions and saute until golden.
3. Build the base: add ginger-garlic paste and green chillies, cook off the raw smell, then add the tomatoes and cook until soft and pulpy.
4. Add spices: stir in coriander powder, red chilli powder, and a little salt, and cook until the masala leaves the sides and the ghee separates.
5. Combine: add the cooked dal to the masala, mix well, add water for the right consistency, and simmer 5-7 minutes so the flavours meld.
6. Finish with ghee: add garam masala, then spoon a little extra warm A2 ghee over the top and garnish with coriander. The final ghee is what makes it rich and restaurant-style.
Dal Fry vs Dal Tadka
Both are ghee-finished lentil dishes, but the difference is in the base: dal fry has a sauteed onion-tomato masala cooked into the dal, while dal tadka is plainer dal crowned with a dramatic ghee-and-spice tempering poured over at the end. Dal fry is a touch richer and more gravy-like.
The Faimly Farm Tip
Cook the masala in pure A2 ghee and add a final spoon over the top before serving. Ours is made from indigenous-cow milk by the traditional bilona method, in small lab-tested batches under our FSSAI licence. Explore our A2 Bilona Cow Ghee or the full A2 Ghee collection.
Frequently Asked Questions
What is dal fry?
Dal fry is a North Indian dish of cooked lentils finished with a sauteed onion-tomato masala and a final ghee tadka, richer and more gravy-like than plain dal.
What is the difference between dal fry and dal tadka?
Dal fry has a sauteed onion-tomato masala cooked into the dal, while dal tadka is plainer dal topped with a ghee-and-spice tempering poured over at the end.
Which dal is best for dal fry?
Toor (arhar) dal is classic, often mixed with a little masoor; the dish works with mixed lentils too.
Why finish with ghee?
A final spoon of pure ghee gives dal fry its rich aroma and restaurant-style flavour.
Which ghee is best?
Pure A2 cow ghee, ideally bilona-made, gives the best aroma for the masala and the finish.
Conclusion
Dal Fry is comfort in a bowl — soft lentils, a rich sauteed masala, and a finishing spoon of pure ghee that makes it taste like your favourite restaurant. Cook the masala well in good A2 ghee, and you have a dal the whole family will love.
Make restaurant-style dal. Explore our A2 Ghee collection, try A2 Bilona Cow Ghee, and see our dal tadka recipe. New customers can use code FIRST10 for 10% off their first order.
Faimly Farm: indigenous A2 milk, traditional bilona batches, lab-tested purity under our FSSAI licence. Learn more about Faimly Farm or contact us.
