To make Dal Fry, start by cooking toor dal with tomato, shallots, garlic, and turmeric in a pressure cooker for about 2 whistles. After releasing the pressure, mix in chilly powder, salt, and Malabar tamarind, and let it boil for 2 minutes. Then, prepare a coconut paste by grinding grated coconut, green chilly, garlic, shallots, and cumin seeds with water. Stir this paste into the dal until it bubbles. Finally, prepare a tempering with mustard seeds, cumin seeds, dried chilly, and curry leaves, and add it to the dal mix.

Yes, Dal Fry is a great option for both vegan and vegetarian diets. It is made primarily from toor dal and vegetables, and it does not contain any animal products. Just ensure that the oil used is plant-based, and you can enjoy this flavorful dish without any dietary concerns.

If you don't have toor dal, you can substitute it with other lentils like yellow split peas or moong dal. Keep in mind that cooking times may vary slightly, so adjust accordingly. The flavor will be different, but it will still create a delicious dish.

To store leftover Dal Fry, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to store it for a longer period, consider freezing it, where it can last for up to 2 months. Just remember to reheat thoroughly before serving.

Dal Fry pairs wonderfully with roti, rice, or naan. You can also serve it alongside a side of vegetable curry or a fresh salad for a complete meal. For added flavor, consider serving it with pickles or yogurt on the side.