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The Madras Flavors

Madras Dal Fry

Madras Dal Fry

$9.99 USD
$9.99 USD $9.99 USD
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Bold, deeply spiced Indian dal fry — the kind that fills your kitchen with the aroma of a South Indian home kitchen. Ready in under 30 minutes, from scratch.

Each kit comes with everything pre-measured — premium toor dal (split pigeon peas) and a hand-blended Madras-style spice pack with warming whole spices and a signature tempering blend. All you add is water and a touch of oil. The result is a rich, restaurant-quality dal fry with layers of smoky, tangy, and earthy flavor — the kind that tastes like it took hours, but didn't.

100% vegan Gluten-free High protein No preservatives

What's in the kit

  • Premium toor dal (split pigeon peas) — pre-measured
  • Hand-blended Madras-style spice pack with whole spices and tempering blend
  • Step-by-step cooking instructions

How to make it

Stovetop method

Great for any pot or pan you already own

You'll need: 1 kit (dal + spice pack) · 3 cups water · 1 tsp oil or ghee · medium saucepan with lid

Prep time: 5 min · Cook time: 25–30 min · Serves: 2–3

1
Rinse the toor dal under cold running water until the water runs clear.
This removes surface starch and helps the dal cook evenly.
2
Add the rinsed dal and 3 cups of water to a saucepan. Bring to a boil over high heat, then reduce to medium-low. Cover and cook for 30 minutes, stirring occasionally, until the dal is completely soft.
Skim off any foam that rises in the first few minutes of boiling.
3
In a small pan, heat 1 tsp of oil or ghee over medium heat. Add the spice pack and stir for 30–45 seconds until the whole spices sizzle and the blend turns fragrant.
This tempering step — called a tadka — is what gives dal fry its signature bold, smoky character.
4
Pour the tadka into the cooked dal and stir well to combine. Simmer together for 3–5 minutes.
Add a splash of water if the dal is thicker than you'd like.
5
Taste, add salt as needed, and finish with a squeeze of fresh lemon juice. Serve hot.
Tip: Don't skip the tadka step — it's the heart of dal fry. The sizzle of whole spices in hot oil is what separates a good dal from a great one.

Electric pressure cooker method

Instant Pot or any brand — fastest option

You'll need: 1 kit (dal + spice pack) · 2.5 cups water · 1 tsp oil or ghee · electric pressure cooker

Prep time: 5 min · Total time: 25 min · Serves: 2–3

1
Rinse the toor dal under cold running water until the water runs clear.
2
Add the rinsed dal and 2.5 cups of water to the pressure cooker. Secure the lid and set the valve to Sealing.
3
Pressure cook on High for 8 minutes. Allow a 10-minute natural pressure release, then carefully switch the valve to Venting.
Toor dal takes a little longer than red lentils — the natural release helps it finish cooking gently.
4
Set to Sauté mode. Add 1 tsp oil or ghee, then the spice pack. Stir for 30–45 seconds until the whole spices sizzle and the blend is fragrant.
You can also do this tadka step in a separate small pan on the stovetop for more control.
5
Stir the tadka into the cooked dal. Simmer on Sauté for 2–3 minutes to bring everything together.
6
Taste, add salt as needed, and finish with a squeeze of fresh lemon juice. Serve hot.
Tip: The dal will look thin right after opening the lid — stir well and let it sit for 2 minutes. It thickens beautifully as it settles.

Serve it with

Steamed basmati rice · Aromatic cumin rice · Warm naan · Crispy roti · Crusty bread · Plain quinoa

Make it your own

Finish with a generous drizzle of ghee and a handful of fresh cilantro for extra richness. Stir in a pinch of chili flakes or a small spoonful of tamarind paste for a tangier, more complex finish. A squeeze of lemon right before serving brightens the whole bowl.

Leftovers keep in the fridge for up to 4 days. Reheat on the stovetop or microwave with a splash of water — dal fry thickens as it sits, which is completely normal and a sign of a well-made dal.
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