Punjabi Dal Fry
What’s the dish that you always encounter on a restaurant menu without fail? This acknowledgment can be bestowed upon our one and only Punjabi Dal Fry. This understated, yet flavour some dal is an all-time favourite of Indian restaurants. It is a homely yellow dal cooked with pigeon pea (tuvar/arhar dal) lentils laced with spices, tomatoes (tamatar) and onions (pyaaz) complete with an aromatic tempering and a generous dose of clarified butter (ghee). It is a very simple dish to prepare and does not make use of fancy cooking methods. The dal should be properly cooked in the pressure cooker, until it becomes soft. The spices in the tempering can be added according to taste. But make sure that you add dry fenugreek leaves (kasuri methi) for the authentic Punjabi touch. All these ingredients along with boiled dal are simmered on a low flame for a few minutes. I have topped this yellow dal with a spoonful of butter in the end, which can be skipped if needed be. Punjabi Dal Fry and steamed rice make for a heavenly combination. It is the kind of dish that you will definitely end up ordering more than once in a lifetime. And it offers the perfect solace for you when you get fed up with all the flashy, extravagant dishes.
You may also like recipes of Amritsari Dal, Dal Nawabi, Shahi Dal,Sabut Masoor Dal, Dal makhani.
How to make Punjabi Dal Fry
Ingredients |
|
| Pigeon Pea (Tuvar dal) Lentils | 1 cup |
| Ginger (adrak) finely chopped | ½ tea spoon |
| Turmeric Powder (haldi) | ¼ tea spoon |
For Tempering |
|
| Clarified butter (ghee) | 2 table spoon |
| Butter | 1 table spoon |
| Bay leaf (tej patta) | 1 |
| Cloves (laung) | 1 |
| Cumin seeds (jeera sabut) | 1 tea spoon |
| Tomato (tamatar) chopped | 1 medium |
| Green chilli (hari mirch) | 1 |
| Garlic (lahsun) crushed | 3-4 cloves |
| Chopped onion (pyaaz) | 4 table spoon |
| Turmeric Powder (haldi) | ¼ tea spoon |
| Kashmiri red chili powder (deghi mirch) | ½ tea spoon |
| Hot spices (garam masala) powder | ½ tea spoon |
| Asafoetida (hing) | a pinch |
| Dry fenugreek leaves (kasuri methi) | 1 tea spoon |
| Dry Mango Powder (amchur) | ½ tea spoon |
| Coriander Leaves (dhania patta) | for garnishing |
| Salt | to taste |
Method
- 1. Wash and add lentils along with water in the pressure cooker.
- 2. Add finely chopped ginger, salt and turmeric powder and pressure cook it for 3 - 4 whistles till dal has become completely cooked.
- 3. Heat oil in another pan. Add bay leaves, cloves and cumin seeds and let it cook for 30 seconds.
- 4. Add chopped onion and garlic and fry till becomes light brown. Add green chillies, turmeric powder, Kashmiri red chilli powder, hot spice powder and asafoetida.
- 5. Stir and then add tomatoes sauté till tomatoes become softened and oil starts leaving sides of the pan.
- 6. Lastly add crushed dry fenugreek leaves and dry mango powder and sauté for a few seconds and finally add boiled dal and simmer it for 5-7 minutes
- 7. Add little butter and adjust salt and put the flame off.
- 8. Garnish with coriander leaves and serve dal fry hot with steamed rice.
- Recipe Type : Dal and Kadhi, Punjab, Regional, Vegetarian, Vegetarian
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