Punjabi Dal Fry Recipe: A Flavourful Delight

Punjabi dal fry is a classic Indian dish renowned for its rich, comforting taste. It's a staple in many Punjabi households and is also a popular choice in restaurants across the globe. This hearty lentil curry is typically made with a blend of yellow split peas (moong dal) and red lentils (masoor dal), tempered with aromatic spices for an explosion of flavour. Today, we'll guide you through creating this Punjabi dal fry recipe in your own kitchen.

Ingredients for Punjabi Dal Fry

1 cup yellow split peas (moong dal)

½ cup red lentils (masoor dal)

1 large onion, finely chopped

2-3 cloves garlic, minced

1-inch piece ginger, grated

2 green chillies, slit

2 tomatoes, pureed

1 teaspoon cumin seeds

1 teaspoon coriander seeds

½ teaspoon turmeric powder

1 teaspoon red chilli powder

1 teaspoon garam masala

1 teaspoon amchur powder (dried mango powder)

1 tablespoon ghee or oil

Salt to taste

Fresh coriander leaves for garnish

Instructions for Punjabi Dal Fry

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Preparation: Begin by rinsing the yellow split peas and red lentils thoroughly under running water. Soak them in plenty of water for about 30 minutes. This step helps in faster cooking and better texture of the Punjabi dal fry.

Cooking the Dal: Drain the soaked lentils and transfer them to a pressure cooker. Add 4-5 cups of water, salt, and a pinch of turmeric powder. Pressure cook for 2-3 whistles or until the lentils are soft and cooked through. If you don't have a pressure cooker, you can cook the lentils in a pot on the stovetop, which might take longer.

Making the Tadka: While the lentils are cooking, prepare the tadka. Heat ghee or oil in a small pan. Add cumin seeds and let them splutter. Then, add the chopped onion and sauté until golden brown. Add the minced garlic and grated ginger, and cook for a few seconds until fragrant. Stir in the pureed tomatoes and cook until the raw smell disappears.

Combining Flavours: Once the lentils are cooked, mash them slightly using a potato masher for a rustic texture. This step is optional but adds a lovely consistency to the Punjabi dal fry.

Spicing it Up: Add the tadka mixture to the cooked lentils. Stir in the turmeric powder, red chilli powder, garam masala, and amchur powder. Cook for a few minutes to allow the flavours to blend together.

Serving: Taste the Punjabi dal fry and adjust the salt and spice levels according to your preference. Garnish with fresh coriander leaves. Serve hot with steamed rice, naan, or roti.

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Tips for Perfect Punjabi Dal Fry

For a richer flavour, you can roast the spices (cumin and coriander seeds) before grinding them.

Adjust the amount of water according to your desired consistency. You can add more water for a soupier dal or less water for a thicker dal.

To enhance the aroma, temper the Punjabi dal fry with a tadka of ghee, cumin seeds, and dried red chillies just before serving.

This Punjabi dal fry recipe is a delightful dish that will warm your heart and soul. It's a perfect comfort food that can be enjoyed on its own or as a side dish. So, gather your ingredients and embark on this culinary journey to experience the authentic taste of Punjab.

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Would you like to know some variations of Punjabi dal fry, or perhaps pair it with a specific Indian bread?