Ingredients

• 1 cup - Blacks split urad dal
• 1/2 cup - Chana dal
• 2 - Large tomatoes, chopped
• 1 - Large onion, chopped
• 2-3 - Green chillies, chopped fine
• 2 tsp - Ginger garlic paste
• 1 tsp - Cumin seeds
• 1 tsp - Turmeric
• 1 tsp - Black pepper
• 1 tsp - Coriander powder
• 2 tsp - Red chilli powder
• 2 tsp - Salt
• 2 - Bay leaves (fresh if possible)
• 1 - Small stick of cinnamon
• 1/4 tsp - Grated nutmeg
• 1 tsp - Garam Masala
• 2 - Dried red chillies
• 2 tsp - Ghee
• 2 tsp - Kasuri Methi
• 1/2 cup - Coriander leaves

How to Make Punjabi Dal

• Soak both the dals for around 1-2 hours in warm water.
• Pressure cook the dals in enough water (around 3.5 cups) with 1 tsp salt and turmeric for two whistles.
• In a pan, heat 1 tsp of ghee and splutter cumin seeds, add bay leaves, nutmeg and cinnamon stick and stir for a minute.
• Add onion and saute till light brown on medium flame.
• Add ginger garlic paste and green chillies and fry for around a minute or two.
• Keep stirring or the paste will start sticking to the pan.
• Add tomatoes, spices, rest of the salt, red chilli powder, coriander powder, in that order and cook covered for 3-4 minutes.
• Stir in between to avoid sticking.
• When the tomatoes are tender, add the sizzling dal to this pan and mix well.
• Adjust seasoning and water accordingly and simmer for around 10 min stirring in between.
• Add coriander leaves and mix well.
• Turn off the flame.
• In another pan, heat 1 tsp of oil, add kasuri methi and red dried chillies and stir on a low flame for a min.
• Pour this over the dal, sprinkle garam masala and cover the pan.
• Let it rest for a few minutes before serving.
• Recipe courtesy: UK Rasoi