Kolhapuri Dal Fry is a spicy lentil curry from Kolhapuri Cuisine. Happened to taste this curry for the first time when i visited my friend’s place in Bombay. New to a lentil accompaniment for Roti, i got the ingredients noted in my diary from my host. Jotted down few other recipes from there which i found triggering my taste sense like Kolhapuri Egg Curry Kolhapuri dal fry is one easy accompaniment which goes well with Phulkas and rotis. Such a wonderful and easy curry, i took a few more servings to enjoy silently.

Back at home, i tried this recipe with a little modification done as per the spice available with me and it came out really well. This recipe uses Toor dal as the main ingredient. Toor dal can be replaced by any split lentil.


Kolhapuri cuisine, native to the southwestern region of Maharashtra, India, is renowned for its fiery and aromatic spice blends. The Kolhapuri Dal Fry is a robust lentil preparation that mirrors this ethos by infusing basic dal (lentils) with a spicy, tangy Kolhapuri masala. Made predominantly with tur dal (split pigeon peas), this dish gets its unique kick from a medley of spices including red chillies, coriander seeds, and peppercorns, all toasted to release their deep flavors. Tempered with mustard seeds, curry leaves, and garlic in hot oil or ghee, and garnished with fresh cilantro, the Kolhapuri Dal Fry is a vibrant dish that pairs wonderfully with both rice and Indian breads. It offers a delightful balance of protein-packed nutrition and tantalizing taste, making it a must-try for those eager to experience the bold flavors of Kolhapur.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast
Cuisine Indian
Servings 4


  • 1 Cup Toor dal
  • For the Masala Gravy
  • 1 tsp Oil
  • 1 Onion fine chopped
  • 1 tsp Ginger garlic paste
  • 1 Tomato fine chopped
  • ½ tsp Red chilli powder
  • 1 tsp Coriander Powder
  • ½ tsp Garam Masala
  • ¼ tsp Turmeric powder
  • 1 tsp salt as needed
  • Sesame Coconut paste
  • 1 tbsp White Sesame seeds
  • 3 tbsp Grated Coconut or Desicated coconut
  • Temper the gravy:
  • 1 tsp Oil
  • 1 tsp Mustard
  • 1 Dry Red chilli
  • 1 sprig Curry leaves
  • ½ cup Coriander leaves for garnishing


  • Wash and clean toor dal until all dirt is removed.
  • Pressure cook toor dal in water for 7 whistles or until its tender but not mushy

Preparation of Sesame coconut paste:

  • Heat 1 tsp oil in a pan. Add sesame seeds.
  • Turn the stove to low heat.
  • Let the sesame seeds pop.
  • Remove sesame seeds from stove and keep it aside
  • Add grated coconut /desicated coconut to the same pan and saute till coconut turns golden brown in color.
  • Let sesame seeds and coconut cool to room temperature.
  • Grind to a smooth paste.
  • Add very little water if necessary to grind sesame and coconut to a smooth paste.
  • Add this paste to the cooked dal

Preparation of Masala Gravy:

  • Add ginger garlic paste and saute for a while.
  • Add chopped tomatoes, red chilli powder, coriander powder, garam masala, turmeric powder, salt and saute till all the spices are well cooked, tomatoes are mushy and oil separates out.
  • Add this mixture to the cooked dal.
  • Combine the cooked dal well with a spatula
  • Cook the dal in medium heat for 5 mins until desired consistency is obtained
  • Temper (optional) and Garnish (Optional Step:)Heat oil in a pan. Turn to low heat.
  • Add mustard and let it splutter.
  • Add red chilli and curry leaves and saute for less than a minute.
  • Pour this tempered mixture on top of the cooked dal
  • Garnish with coriander leaves
  • Serve steaming hot Kolhapuri Dal Fry with Roti or Rice


Kolhapuri dal fry is a semi solid gravy or a dry version. Tempering the curry is completely optional Check out other dal recipes like Yellow split lentil curry, Palakkad style Bottle gourd Lentil Curry

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