Punjabi Dal Fry

Rich and flavorful Punjabi dal fry garnished with fresh cilantro and whole red chilies, served with fragrant basmati rice and soft naan. A comforting Indian meal.

🫘Ingredients(Serves 3)

For cooking dal:

• Toor dal (Arhar dal / Pigeon peas) – ¾ cup (150 g)

• Moong dal (optional for softness) – 2 tbsp

• Water – 2 ½ cups (for pressure cooking)

• Turmeric powder – ½ tsp

• Salt – ½ tsp

For tempering (tadka):

• Ghee – 2 tbsp (you can mix 1 tbsp oil + 1 tbsp ghee if you prefer)

• Cumin seeds – 1 tsp

• Mustard seeds – ½ tsp (optional, for aroma)

• Dried red chili – 1 (broken)

• Onion – 1 medium, finely chopped

• Tomato – 1 large, finely chopped

• Green chili – 1, slit

• Ginger-garlic paste – 1 tsp

• Red chili powder – 1 tsp

• Coriander powder – 1 tsp

• Garam masala – ½ tsp

• Kasuri methi – 1 tsp (crushed between palms)

• Salt – to taste

For garnish:

• Fresh coriander leaves – 2 tbsp (finely chopped)

• Lemon juice – ½ tsp

🥘 Step-by-step Cooking Method

1. Cook the dal

1. Wash toor dal (and moong dal if using) 3–4 times till water runs clear.

2. In a pressure cooker, add dal, 2 ½ cups water, turmeric, and salt.

3. Pressure cook for 3–4 whistles (or about 15–18 min on medium heat).

4. Once pressure releases, open and mash dal lightly with a ladle for creamy texture. Keep aside.

2. Prepare the tempering (tadka)

1. Heat ghee in a kadhai/pan.

2. Add cumin seeds and mustard seeds, let them crackle.

3. Add dried red chili, then add onions. Sauté till golden brown.

4. Add ginger-garlic paste + green chili. Fry till raw smell goes away.

5. Add chopped tomatoes. Cook till tomatoes turn soft and ghee leaves sides.

6. Add red chili powder, coriander powder, garam masala, and kasuri methi. Sauté for 30 seconds.

3. Combine dal & tadka

1. Add the cooked dal into the pan with tadka.

2. Mix well. Add ½–1 cup hot water (adjust consistency as per preference).

3. Simmer on low flame for 5–7 minutes, stirring occasionally.

4. Taste and adjust salt/spices.

4. Final touch

1. Switch off the flame. Add lemon juice and chopped coriander leaves.

2. Optional: For extra flavor, make a second tadka – heat 1 tsp ghee, add a pinch of red chili powder, and pour over dal before serving.

Serving Suggestions

• Serve hot with steamed basmati rice, jeera rice, or tandoori roti/naan.

• Add sliced onions, papad, and pickle on the side for a complete Punjabi-style meal.