Dal Fry
A hug in a bowl
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
What type of lentils are used in the Dal Fry?
We primarily use yellow pigeon peas(Toor Dal) and split yellow lentils(Moong Dal) for a creamy texture and mild flavor.
How is Dal Fry different from Dal Tadka?
Dal Fry involves cooking the boiled lentils directly with the onion-tomato masala base, making it thicker and fully integrated with the spices, whereas Tadka has tempering poured over the top at the end.
Is this dish very spicy?
It has a medium spice level, utilizing fresh green chilies and a touch of red chili powder for flavor rather than deep heat.
Can I have this without ghee?
Yes, we can prepare the Dal Fry using refined cooking oil instead of ghee to make it entirely vegan.
What is the best accompaniment for Dal Fry?
It pairs well with steamed Basmati rice, Jeera rice, or fresh, hot rotis from the tandoor.
About Dal Fry
Dal fry is the everyday lentil curry of Punjabi home kitchens and roadside dhabas, a comforting, lightly spiced bowl that accompanies countless North Indian meals. It is simpler and lighter than the slow-cooked dal makhani, built for daily eating rather than for feasts.
The dish uses yellow toor and moong lentils, pressure-cooked until soft and creamy, then cooked together with a tempering of cumin, chopped garlic, sliced onion, tomato, and green chilli. What defines dal fry, as opposed to dal tadka, is that the boiled lentils are simmered directly with the onion-tomato masala so the spices fully integrate into the body of the dal, giving it a thicker, more unified texture. There is no paneer in this dish, but it comes from the same kitchen that grinds its masalas fresh each day and sets paneer fresh every morning. The tempering is done in ghee by default, and the cooks will use refined oil instead on request to make it entirely vegan. The kitchen is fully vegetarian and halal-friendly with no pork, and the chef trained in Uttarakhand.
The flavour is medium-spiced and homely, with fresh green chilli and a touch of red chilli powder providing brightness rather than deep heat, the onion and tomato lending a savoury, slightly tangy base. It is creamy from the lentils themselves rather than from any dairy enrichment, and it sits comfortably as an everyday comfort food. The consistency is fuller and more spice-laden than the smoother dal tadka.
It pairs well with steamed basmati or jeera rice and with fresh, hot rotis straight from the tandoor. A side of pickle and sliced onion completes a simple, satisfying meal, and it suits diners who want something wholesome and unfussy.
Two minutes from Grand Mercure Bangkok Atrium and Lancaster Hotel; free parking at the Bangchak gas station right next door. Visit BHARAT →
See also: the Main Course - Veg menu · Indian vegetarian food in Bangkok · our fresh paneer dishes · halal-friendly kitchen.