Punjabi Dal Fry Recipe
User Reviews
5
Punjabi Dal Fry Recipe
Description
The Punjabi Dal Fry Recipe begins by cooking lentils in water with minced ginger, turmeric, and salt until soft to preferred texture, either on the stove or in a pressure cooker for quicker results. While the lentils simmer, a tempering is made by heating neutral oil and frying cumin and mustard seeds, bay leaf, cloves, and a pinch of asafetida until fragrant.
Chopped onion, garlic, and green chilies cook in the tempering until translucent and aromatic. This flavorful mixture is stirred into the cooked lentils along with garam masala, cayenne pepper, dry mango powder (or lime juice), and vegan butter, enriching the dal with layered spices and creaminess.
The dish is finished with chopped cilantro and can be served as a soup or over rice alongside roasted vegetables. Variations include adding a cinnamon stick and dried red chilies with the spices or folding in chopped tomatoes or baby spinach when mixing in the tempering for additional depth and color.
Ingredients
- 1 cup red lentils or half each of red (masoor dal and petite yellow lentils(mung dal), or a cup of split pigeon peas(Toor dal)
- 3 to 3.5 cups of water
- 1 inch ginger minced
- 1/2 tsp Turmeric
- 3/4 tsp salt or to taste
Tempering:
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds optional
- 1 -2 bay leaf
- 2 cloves
- asafetida optional, a good pinch
- 1/2 red onion finely chopped (3/4 cup)
- 4 cloves garlic finely chopped
- 2 green chilies chopped or sliced
- 1/2 to 1 tsp garam masala
- 1/4 to 1/2 tsp cayenne pepper red chili powder
- 1/2 tsp dry mango powder or add lime juice to taste, amchur
- 1 tbsp vegan butter
- 1/2 cup cilantro chopped, for garnish
Instructions
- Cook the lentils in a saucepan or a pressure cooker (Instant Pot) until done to preference. Saucepan- 20 to 25 minutes for red lentils and 30 to 40 minutes for split peas or split chickpeas. Continue to simmer the lentils over low heat while you make the tempering. Fold in the ginger, turmeric and salt.
- Pressure cooker/Instant pot: Manual for 1 to 2 mins. Natural release.
- Make the Tempering: Heat oil in a skillet over medium heat. When hot, add cumin and mustard seeds and let them start to change color. Add bay leaves and cloves and cook until they get fragrant.
- Add asafetida and mix in. Add onion, garlic, chile and cook until translucent.
- Add this tempering to the simmering lentils. Add garam masala, amchur and cayenne and vegan butter.
- Taste and adjust salt and heat. Add cayenne or lemon juice if needed. Fold in chopped tomatoes or chopped baby spinach at this point. Add cilantro and mix in. Serve hot as a soup or with rice and roasted veggies.
Notes
- For a variation, add a cinnamon stick and 2 dried red chilies along with cloves during tempering to deepen flavor.
- Incorporate 1 to 2 chopped tomatoes when adding the tempering for added richness and texture.
- Nutritional information is based on one serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 64g | 21% |
| Protein | 24g | 48% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 358mg | 15% |
| Potassium | 944mg | 20% |
| Fiber | 29g | 116% |
| Sugar | 5g | 10% |
| Vitamin A | 760IU | 15% |
| Vitamin C | 14.4mg | 16% |
| Calcium | 68mg | 7% |
| Iron | 7.5mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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