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.
- 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
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.