Punjabi Dal

Recipe by
Total Time:
3-4 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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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

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