There’s something comforting about a bowl of hot dal, especially when it carries the aroma of ghee, garlic, and curry leaves. Dal fry has always been that dish that brings warmth to the table, whether it’s served with jeera rice on a quiet afternoon or rolled into a soft chapati for an easy dinner. The best part is how quickly it can come together while still feeling homely and satisfying.
Using Netra’s Dal Fry makes the process even simpler. The mix blends smoothly with boiling water, and the dal cooks into a soft, warm consistency without any long soaking or pressure cooking needed beforehand. A quick tadka on top brings that familiar restaurant-style flavour.
Ingredients
- 1 pack Netra’s Dal Fry
- 750 ml boiling water
- Ghee, garlic, curry leaves for tadka
- Fresh coriander and lemon (optional)
How to Make Dal Fry
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Empty the dal fry mix into a pressure cooker or kadhai.
Add the boiling water and stir well. - For pressure cooker cooking, cook on high flame for four whistles, then simmer for two to three minutes.
- For kadhai cooking, cover and cook for ten to fifteen minutes, stirring occasionally until the dal softens.
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Prepare a small tadka by heating ghee with garlic and curry leaves.
Pour it over the hot dal and mix gently before serving.
Tips / Variations
- A squeeze of lemon gives the dal a fresh lift.
- Add coriander towards the end for a bright flavour.
- Adjust water depending on how thick you prefer your dal.
- For more richness, add an extra spoon of ghee.
If you’d like a quick option for lunch or dinner, Netra’s Dal Fry mix brings warm, comforting dal to the table in just a few minutes.
