Dal Fry Calories

- Written by Eifa Armar

Dal is an essential element in most North Indian and West Indian meals. Moong dal is popularly used in most of these preparations, toor dal coming as a close second preference. The pulses are generally soaked and then boiled to make a soup like preparation, which is what is referred to as ‘Dal’ throughout the Indian subcontinent. This too, has several variations, according to region and taste. In Northern India, it is made into the classic Dal- this typically is a lentil soup; Dal makhani- where the dal is prepared thick, and not mashed much, tempered with butter; cholar dal- traditional Bengal gram cooked with coconut and

spices.

In Western India, it is transformed into the panchmel dal- which is an aromatic dal made out of five types of lentils. In the south, there is the evergreen Sambar- which is made of toor dal and tempered with mustard seeds and curry leaves, and the list goes on. In short, the Indian kitchen has taken dal and made it its own.

The variations in dal preparations are so much that each house has a signature dal recipe that the family loves and enjoys. It is, after all, such a versatile ingredient that can go from a thick, chunky curry to a smooth soup with some changes only.

My mother too has her own signature recipe for dal. This delicacy combines three commonly found dals and is extremely simple to make. It does not involve complex spice pastes or easily burnt tempering. It can be thrown together in fifteen minutes if you have boiled dal at home (which can be frozen and stored for later use too). This recipe has been her go-to for years now, if ever she does not feel like cooking but wants to make something her family will relish till the last bite (which we do!) It can be eaten with chapattis or rice or even dosas.

So let’s take a look at how she makes her own stunning version of Dal Fry.

Dal Fry Ingredients:

This recipe makes one bowl (30 g) of Dal fry:

Ingredients:

¼ Onion, finely chopped

¼ Tomato, finely chopped

½ teaspoon Ginger garlic paste

A pinch of garam masala

¼ teaspoon coriander powder

¼ teaspoon cumin powder

¼ teaspoon red chili powder

1/8 teaspoon turmeric powder

½ teaspoon kitchen king masala (optional)

30 g boiled dal- chana dal(10 g), moong dal(10 g), toor dal(10 g)

2 teaspoon Oil

Dal Fry Recipe:

1. Heat oil in a wok, to this add onions and sauté till golden brown. Then add the tomatoes and ginger garlic paste.

2. Stir till the tomatoes soften, and add the spices to the mix. Combine well. Wait for the oil to release from the tomatoes.

3. Then add the boiled dals and stir well. Cover and let cook till it comes to a full boil.

4. Turn off and serve hot.

That is it! The spices really elevate the dal, making it pleasing to the taste buds. The mixture of different pulses helps with providing a good complete serving of protein, complementing each other. Another version of this recipe can be found in the link provided below https://www.tarladalal.com/Dal-Fry-1965r

Thus, a bowl of this dal is filling enough for dinnertime, where you want something light but hearty enough to keep you satisfied till you sleep.

Nutritional values of Dal Fry:

Let’s take a look at its nutrients then!

Carbohydrates: Total in grams for 30 g- 17.36 g

Proteins: Total in grams for 30 g- 7.052 g

Fats: Total in grams for 30 g- 5.89 g

Dal Fry Calories:

The total calorie intake with one bowl of dal fry is 153.60 calories only.

Indulge in this beautiful Indian beauty, with a dash of signature love. Its ease in preparation as well as the fact that it is rich in proteins makes it great for any meal, with a main starch or just on its own. The calories in 1 bowl of dal fry is not much and can easily be added to your lunch or dinner menu.

Happy FoodGymming!!