Daal Fry has to be the easiest of daal recipes. In our family, this is a party daal, and is always made with vegetable pulao when we have company.

#30daysofdaal has me beat. I have not sweated this much on a diet, ya’ll. And Blogger burnout is very real. I am headed toward it. But a magical thing happened today. I am just back from attending an Indonesian food Master Class at the Westin Pune, and I had people asking me how I was managing to blog so often. Just the fact that someone noticed that I am blogging my heart out is big encouragement. And that is how I have garnered the strength to write this blog post, after imbibing a bit much of the delicious food at the Westin.

This Daal is very easy and uses minimum ingredients. But if you have been reading my other recipes, you should already guess that. Cumin seeds, green chillis and cilantro or coriander come together to create a flavor unique to this daal.

The daal fry and the daal tadka are the most basic of daal recipes and are found on the menu of almost any Indian restaurant. The difference here is mostly in technique. In the Daal Fry, we add spices to the oil, add the daal to it and simmer it. In the Daal Tadka, we just pour the tadka which contains the oil and spices on top of the daal and serve it right away.

I am making this with toor daal but you can use yellow moong or red masoor daal too. I did that when I did not have a pressure cooker. You can use any green chili available locally, or the jalapeno or Serrano.

 Daal Fry Recipe

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Hope you try this super simple Daal recipe. Stay tuned for many more in our #30daysofdaal series. And keep those comments coming because I need all the motivation.