Panjabi Dal

Recipe by
Total Time:
6.75 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1/2 cup - urad dal, with skin
  • 1/4 cup - chana dal
  • 1/4 cup - red kidney beans
  • 2 - onions
  • 3 - tomatoes
  • 8-10 cloves - garlic
  • 2-3 - green chillies
  • 1 tbsp - red chilli powder
  • 1/2 tbsp - cumin powder
  • 1/4 cup - fresh coriander leaves
  • 1 tbsp - kasuri methi
  • 3 tbsp - butter
  • 4 tbsp - oil
  • Salt, to taste

How to Make Panjabi Dal

  • Clean, wash and soak urad dal, channa dal and kidney beans in sufficient water for at least six hours.
  • Peel and finely chop onion and garlic.
  • Wash, remove stem and finely chop green chillies.
  • Wash and finely chop tomatoes. Wash and chop coriander leaves.
  • Drain soaked dals, add six cups water and pressure-cook for half an hour or until the dals are completely cooked.
  • Meanwhile, heat oil in a pan, add chopped garlic, stir-fry briefly till golden brown.
  • Add chopped onion, slit green chillies and saute for 4-5 mins or until the onion is golden brown in colour.
  • Add red chilli powder, cumin powder and stir-fry briefly.
  • Add chopped tomatoes and cook on high heat for 3-4 mins, stirring continuously.
  • Stir in the cooked dals and butter and mix well.
  • Add salt, chopped coriander leaves and cook dal for ten minutes on low heat, stirring occasionally.
  • Crush kasuri methi between the palms, sprinkle on the dals and serve hot.