Quick Punjabi Dal Fry Recipe

There’s something magical about transforming simple ingredients like toor dal, tomatoes, and fragrant spices into a comforting, flavor-packed dish that warms the soul with every bite.

I adore the soothing, quick version of Punjabi dal fry. My favorite part of this dish is the nice, mellow toor dal that simmers with not-too-much ginger and garlic and just the right amount of slit green chilies, seasoned (but not overdone) with aromatic turmeric, red chili powder, and salt.

Pouring in copious amounts of hot, spiced desi ghee is what gives this dal its comforting richness—just as it should be before serving, with a sprinkling of freshly chopped coriander leaves.

Ingredients

• Toor dal (split pigeon peas): A great source of protein and dietary fiber, essential for body repair and digestion.
• Ginger: Known for its anti-inflammatory and antioxidant properties, aids digestion.
• Tomatoes: Rich in vitamin C and lycopene, provide a tangy flavor and nutrients.
• Garlic: Known for boosting immunity and heart health, adding flavor and aroma.
• Turmeric powder: Contains curcumin, offering anti-inflammatory and antioxidant benefits.
• Garam masala: A blend of spices enhancing flavor complexity and warmth.
• Ghee or oil: Adds richness, enhancing taste and texture while offering healthy fats.

Ingredient Quantities

• 1 cup toor dal (split pigeon peas)
• 3 cups water
• 1 medium onion, finely chopped
• 2 medium tomatoes, finely chopped
• 1 inch ginger, grated
• 4-5 garlic cloves, minced
• 2 green chilies, slit
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 2 teaspoons garam masala
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 tablespoon ghee or oil
• Salt to taste
• Fresh coriander leaves, chopped
• Lemon wedges, for serving

How to Make this

1. Wash 1 cup of toor dal properly in running water until the water runs clear. Let it soak in water for about 20 minutes, then drain.

2. In a pressure cooker, add the soaked toor dal and 3 cups of water. Pressure cook for 3-4 whistles on medium heat until the dal is soft and cooked. Set aside.

3. In a large skillet, warm 1 tablespoon of ghee or oil over a medium flame. Put in 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds. And let them pop.

4. Put the finely chopped onion in the pan and cook until it is a deep, rich color. That’s what gives this dish its fabulous flavor.

5. Add the garlic that has been minced and the ginger that has been grated. Sauté for 1-2 minutes until the odor of raw garlic and ginger disappears.

6. Include the tomatoes, chopped finely, and the green chilies, slit. Cook them until the tomatoes are a mass of soft, mushy insides.

7. Add 1 teaspoon turmeric powder and 1 teaspoon red chili powder. Cook 1 more minute.

8. Combine the boiled dal with the pan mixture. Mix thoroughly and allow to come to a boil. Add salt and other seasonings as needed.

9. Dissolve 2 teaspoons of garam masala in the dal fry and simmer for 5-6 minutes so the flavors blend. These are the detailed instructions.

After they have served their purpose, you may combine the instructions into a single paragraph, if you so choose.

10. Sprinkle freshly chopped coriander leaves on top, then serves this fiery daal with lemon wedges on the side. Enjoy it with rice or roti to soak up all the succulent juices.

Equipment Needed

1. Pressure cooker
2. Large skillet
3. Measuring cups and spoons
4. Knife
5. Cutting board
6. Mixing spoon or spatula
7. Bowl for soaking dal
8. Ladle for serving

FAQ

• Can I use a different type of lentil?Certainly, if you’re unable to find toor dal, you can use either masoor dal or moong dal. The flavor and texture might be slightly different from that of toor dal, but you’ll still end up with a delicious dish. If you don’t have masoor dal or moong dal, you might try using another type of dal, such as split pea, Urdh dal, or chana dal.
• Can I make this recipe vegan?Of course! Just substitute ghee with any oil from plants that you prefer.
• How do I adjust the spice level?To decrease the heat, use just one green chili, or take out the seeds. To increase the heat, use more red chili powder.
• Is it necessary to soak the dal before cooking?Soaking is not required, but if you have the time, soaking for 30 minutes can slightly reduce the cooking time.
• Can I prepare this recipe in a pressure cooker?Certainly, boil the dal with water for about 3 whistles, and after that, carry on with the rest of the recipe as it states.
• How should I serve Punjabi Dal Fry?It goes nicely with not only simple steamed rice but also the more flavorful jeera rice. It’s delicious with roti, and I think it’s best served with all three accompaniments. I would garnish with fresh coriander and a squeeze of lemon juice before serving.

Quick Punjabi Dal Fry Recipe Substitutions and Variations

For toor dal: Use masoor dal (red lentils) or moong dal for a different flavor and texture.
For the ghee or oil: Use butter or a neutral oil such as sunflower or canola oil.
For fresh green chilies: Substitute with jalapeños or red pepper flakes for something a similar heat level.
To use fresh coriander leaves: If you have it in your kitchen, use fresh parsley or cilantro.
To make garam masala: Use curry powder or a mixture of comino and cilantro powders for a different flavor profile.

Pro Tips

1. Soak the Toor Dal: For an even softer texture, soak the toor dal for at least 1 hour before cooking. This helps the dal cook more evenly and quickly, resulting in a creamier consistency.

2. Use a Tempering Technique: For enhanced flavor, you can temper the mustard and cumin seeds by letting them sizzle in hot ghee or oil before adding the onions. This releases their essential oils, boosting the aroma and flavor of the dish.

3. Caramelize the Onions: Take your time with the onions; let them cook until they turn a deep golden brown. This process enhances the sweetness and depth of flavor, adding richness to the dal.

4. Adjust Spice Levels: Depending on your preference for heat, you can alter the quantity of green chilies and red chili powder. Removing the seeds from the chilies will also reduce the heat if desired.

5. Finishing Touch: Just before serving, add a small dollop of ghee on top of the dal for a rich aroma and luxurious taste. This final step can elevate the dish significantly, giving it an inviting, glossy finish.