Delicious dal(split chickpeas) fry

Abhijit Author

By Abhijit

Last Updated Jun 23, 2022

Delicious dal(split chickpeas) fryDelicious dal(split chickpeas) fry

dal fry is a desired Indian lentil recipe made with pigeon pea lentils, (but you can make with other dal also) tomatoes, onions and spices. In North and western India  you go any Dhaba(road side restaurant),you will get that Delicious dal(split chickpeas) fry and tandoori roti(Indian flat bread)


Prep time
15 mins
Cook time
15 mins
Total time
30 mins




  • ½ cup chana dal(split chickpeas)
  • ¼ cup urod dal(split and skinless black lenthils)
  • ¼ cup kala chana(brown chickpeas)
  • ½ cup chopped beans
  • One medium sized onion, finely chopped
  • One medium sized tomato, finely chopped
  • Two green chilies, slit
  • two dry red chilies
  • curry leaves
  • bay leaves two
  • 4 to5 garlic crushed
  • one inch ginger
  • One teaspoon cumin seeds
  • One teaspoon turmeric powder
  • Half teaspoon red chili powder
  • kasuri methi (dry fenugreek leaves)
  • 1/4th teaspoon garam masala powder
  • 2 tablespoons oil or or ghee
  • water as required
  • salt to taste

method of preparing

Delicious dal(split chickpeas) fry


  • Take chana dal ,urod dal kala chana .
  • Rinse the lentils in water for 3-4 hours.Delicious dal fry
  • Then add the lentils and beans in a pressure cooker. Also add salt,bay leaf and turmeric powder (haldi) and 2cups water.
  • Pressure cooks the lentils for 3 whistles in a low flame and keeps aside.

For tarka

  • Take a hard bottom pan and heat oil or ghee.Delicious dal(split chickpeas) fry
  • Throw some cumin powder and one or two red chili with curry leaves.
  • After hearing the spluttering sound add onion and fry it till the color changes to light brown.Delicious dal fry
  • Add ginger garlic paste and cook for 2-3 minutes
  • Then add all powder spices and tomatoes and cook for another 3-4 minutes.
  • Now add the boiled dal. Stir well. Add water & salt.dal
  • Lastly crush the kasuri methi and add them , then add garam masala powder.
  • Garnish with coriander leaves and serve hot with tandoori roti or steam rice.


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