Punjabi Dal Fry Recipe, How to make dal fry

السلام عليكم و رحمة الله و بركاته

Punjabi Dal Fry Recipe, How to make dal fry

Coming back after two weeks of vacation in Salalah has got me lazy. We had such great time there and with the weather being so pleasant and cool, being back in Dubai with crazy hot has definitely made me even more lazier. Surrounded by lush green trees and clouds was pure bliss.

A much needed break from the hustle bustle of the everyday life.

Coming back to recipe, punjabi dal fry recipe is a pretty simple dish to make. There not too many elements going into this dish and the outcome is simply delicious. And these are the kind of dishes that I love. Not too much going on and get give out a gourmet style results.

There are lot of variations in making the punjabi dal fry recipe. This is my take on doing the punjabi dal fry recipe. If you make it differently, please let me know through comments.

The punjabi dal fry is an extremely popular recipe in North India and made almost daily and served with white rice, jeera rice or roti. And a lot of cuisine gets swapped between the country and it becomes almost a universal dish that gets loved by one and all.

Made with tuar and chana dal, this recipe is a perfect accompaniment for it. Tempered with ghee and spices, what not to love about it. You can even just make with one of the either dal too. It tastes awesome that way.

This punjabi dal fry is slightly different from the previously shared dal tadka. But this is as tasty as the dal tadka.

Let’s get started with the Punjabi Dal Fry Recipe, how to make dal fry recipe

Ingredients for Punjabi Dal Fry Recipe

• 1/4 cup yellow pigeon peas (tuar dal)
• 1/2 cup gram dal (chana dal)
• 4 tbsp ghee (clarified butter)
• 1/2 tsp cumin seed / jeera
• 1 inch piece of cinnamon / dal chini
• 2 pieces of cloves / laung
• 1 onion, finely sliced
• 1 tomato, finely chopped
• 1/4 tsp turmeric powder / haldi
• 2 green chilies finely chopped / hari mirch
• 1/2 tsp of red chili powder / lal mirch
• 1/4 tsp asafoetida / hing
• 2 tbsp coriander leaves/ cilantro / hara dhaniya
• 3 garlic clove, finely chopped / lehsun
• salt to taste
• 1 dry red chilly / sabut lal mirch

Method for Punjabi Dal Fry Recipe

• Wash the chana dal and tuar dal thoroughly. Soak the dals for an hour in 2 cups of water. Pressure cook it for 3-4 whistles.
• Heat 2 tbsp of ghee in a pan. Add the cumin seeds, cloves and the cinnamon stick.
• Add the onions and saute until translucent. Add the tomatoes, green chillies,turmeric powder and red chili powder and let it cook until the tomatoes are soft.
• Pour in the boiled dal and mix well. Add water if required. Add salt and coriander leaves and let it boil for about 5 – 6 minutes.
• Heat the remaining ghee in a small pan.
• Add a whole dry red chili, asafoetida and chopped garlic.
• Pour it over the dal and serve hot with rice or roti.

Until next time

Fareeha

Punjabi Dal Fry Recipe

The punjabi dal fry is an extremely popular recipe in North India and made almost daily and served with white rice, jeera rice or roti.

5 from 1 vote

Print Pin Rate

Course: Side Dish

Cuisine: Indian

Author: Fa's Kitchen

What You Need:

• 1/4 cup yellow pigeon peas, tuar dal
• 1/2 cup gram dal, chana dal
• 4 tbsp ghee, clarified butter
• 1/2 tsp cumin seed
• 1 inch piece of cinnamon
• 2 pieces of cloves
• 1 onion, finely sliced
• 1 to mato, finely chopped
• 1/4 tsp turmeric powder
• 2 green chilies finely chopped
• 1/2 tsp of red chili powder
• 1/4 tsp asafoetida
• 2 tbsp coriander leaves
• 3 garlic clove, finely chopped
• salt to taste
• 1 dry red chilly

How To Make:

• Wash the chana dal and tuar dal thoroughly. Soak the dals for an hour in 2 cups of water. Pressure cook it for 3-4 whistles.
• Heat 2 tbsp of ghee in a pan. Add the cumin seeds, cloves and the cinnamon stick.
• Add the onions and saute until translucent. Add the tomatoes, green chillies,turmeric powder and red chili powder and let it cook until the tomatoes are soft.
• Pour in the boiled dal and mix well. Add water if required. Add salt and coriander leaves and let it boil for about 5 – 6 minutes.
• Heat the remaining ghee in a small pan.
• Add a whole dry red chili, asafoetida and chopped garlic.
• Pour it over the dal and serve hot with rice or roti.