Winter Warmer Punjabi Dal Recipe

When you’re craving something warm, comforting, and packed with flavorful goodness, this aromatic moong dal recipe will be your go-to soul-nourisher.

When the heat turns down, a delightfully good dish turns up—I am talking about the oh-so-merry Winter Warmer Punjabi Dal, a dish coming straight from the land of five rivers that is Punjab, right in the heart of my native country, India. Yellow lentils, known as moong dal, are the star of this dish, an oh-so-fortunate dish that is an everyday staple in many northwestern Indian homes.

And even though we calling this dish Punjabi dal, Punjabi dals are more often than not really dishes that set the stage for the performers known as lentils.

Ingredients

• Yellow Lentils: Packed with protein and fiber, they create a creamy texture and help maintain gut health.
• Ghee: Adds a rich, nutty flavor and provides healthy fats beneficial for digestion.
• Ginger: Known for anti-inflammatory properties, it adds warmth and aids digestion.
• Turmeric Powder: Offers earthy flavor and boasts anti-inflammatory benefits, enhancing immune function.
• Garlic: Adds pungency and contains antioxidants that can boost heart health.
• Cumin Seeds: Contribute a smoky, earthy aroma and promote digestion.

Ingredient Quantities

• 1 cup yellow lentils (moong dal)
• 4 cups water
• 1 medium onion, finely chopped
• 2 medium tomatoes, finely chopped
• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 1 inch ginger, grated
• 4 garlic cloves, minced
• 2 green chilies, slit (optional)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• Salt to taste
• 2 tablespoons fresh cilantro, chopped
• Lemon wedges for serving

How to Make this

1. Wash the yellow lentils (moong dal) under running water until the water runs clear. They need to be soaked in water for 15 minutes. Then drain.

2. In a big pot, put the lentils that have been soaked and 4 cups of water. Let them come to a boil, then turn the heat down to medium and let them simmer until they are soft and cooked, which should take around 20 to 25 minutes.

3. At the same time, take another pan and heat 2 tablespoons of ghee or oil in it on medium heat. To this, add the cumin seeds and let them do their thing and splutter.

4. In a pan, add very finely chopped onion and sauté until luminous brown.

5. Mix in the grated ginger, minced garlic, and green chilies. Cook for 2-3 more minutes until your kitchen is filled with the scent that only these ingredients can provide.

6. Add the pan to the chopped tomatoes. Cook until they are soft and the oil starts to separate from the mixture.

7. Add the turmeric powder, red chili powder, coriander powder, and salt. Combine thoroughly and sauté the spices for 2 minutes.

8. Combine the cooked spice and tomato mixture with the pot of cooked lentils. Make sure everything is well integrated. Then set on low heat, allowing the mixture to become one for about 10 minutes. If it seems too thick or is close to sticking, add more water to get it to the come-hither stage.

9. Before you turn off the heat, mix in the chopped cilantro.

10. Serve the dal hot, with lemon wedges on the side, and steamed rice or roti. This meal is good. It is a very healthy meal.

Equipment Needed

1. Measuring cups
2. Strainer or colander
3. Large pot
4. Saucepan or frying pan
5. Stirring spoon or spatula
6. Knife
7. Cutting board
8. Grater
9. Garlic press (optional)
10. Serving spoon

FAQ

• What type of lentils should I use?For this recipe, use yellow lentils, which are also known as moong dal. They are quick-cooking and have a soft texture.
• Can I make this dal vegan?To make the dal vegan, just swap out the ghee for an oil of your choice. Plant-based oils work wonderfully in this dish.
• How spicy is this dal?This dish has moderate spiciness, thanks to the green chilies and red chili powder. Use these ingredients to adjust the taste if you want a dish that is milder or spicier.
• Do I need to soak the lentils?It is not necessary to soak them, but you may rinse them well until the water runs clear to wash away any extra starch.
• Can I use canned tomatoes?When fresh tomatoes aren’t on hand, canned tomatoes can be substituted. Use them in the same amount as for fresh tomatoes, unless you want to adjust the flavor or quantity.
• How can I make the dal thicker?To make the dal thicker, you can do one of the following:

  1. Simmer for a longer time.
  2. Mash some of the lentils with the back of a spoon.

• Is cilantro necessary?Cilantro brings a bright taste, but if you are not a fan, you can skip it or sub in parsley.

Winter Warmer Punjabi Dal Recipe Substitutions and Variations

You can use red lentils (masoor dal) instead of yellow lentils (moong dal), for a slightly different texture and taste.
To get a vegan option for ghee, use coconut oil. To get a richer flavor, use butter.
In the absence of cumin seeds, substitute with 1/2 teaspoon of ground cumin.
In place of red chili powder, use paprika for a milder flavor.
If you prefer a different herb flavor, substitute fresh parsley for the fresh cilantro.

Pro Tips

1. For a richer flavor, consider roasting the lentils in a dry pan for a few minutes until they are slightly golden before washing and soaking them. This can enhance the nutty taste of the dal.

2. If you prefer a creamier texture, you can mash some of the lentils with a spoon or an immersion blender after they have cooked. This will give the dal a thicker consistency.

3. Tempering spices at the end can add an extra flavor dimension. Heat a small amount of ghee or oil, add a pinch of asafoetida (hing) and a few fresh curry leaves, then pour it over the cooked dal just before serving for an aromatic finish.

4. Adding a small piece of cinnamon or a bay leaf while cooking the lentils can introduce subtle, aromatic notes that complement the other spices in the dal.

5. To balance the flavors, adjust the amount of lemon juice to your taste. A splash of lemon juice just before serving can brighten the dish and enhance the flavors of the spices and lentils.