Puneri Dal (Yellow Lentils Pune-Style) Recipe

Name: Puneri Dal (Yellow Lentils Pune-Style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces toor dal, washed or 8 ounces split yellow lentils; 2 teaspoons goda garam masala powder (see Goda Masala); 1 teaspoon turmeric powder; 1/2 - 1 teaspoon ground red chili powder; 2 kokum or 1 teaspoon tamarind paste; 2 teaspoons jaggery or 2 teaspoons dark brown sugar; 4 tablespoons fresh coconut or 4 tablespoons unsweetened coconut; salt, to taste; 1 tablespoon vegetable oil; 1 teaspoon black mustard seeds; 1 teaspoon cumin seed; 1 pinch asafoetida powder; 12 curry leaves (fresh, if possible); 2 tablespoons cilantro, chopped

Servings: persons

8 ounces toor dal, washed or 8 ounces split yellow lentils
2 teaspoons goda garam masala powder (see Goda Masala)
1 teaspoon turmeric powder
1/2 - 1 teaspoon ground red chili powder
2 kokum or 1 teaspoon tamarind paste
2 teaspoons jaggery or 2 teaspoons dark brown sugar
4 tablespoons fresh coconut or 4 tablespoons unsweetened coconut
salt, to taste
1 tablespoon vegetable oil
1 teaspoon black mustard seeds
1 teaspoon cumin seed
1 pinch asafoetida powder
12 curry leaves (fresh, if possible)
2 tablespoons cilantro, chopped

1
Simmer the lentils in 4 cups of water for approximately 20 minutes, until just cooked, but not 'mushy'.
2
Keep an eye on the lentils while they cook to ensure the water does not fully evaporate.
3
Drain off most of the water when the lentils are cooked and add the powder spices, kokum (or tamarind paste), desiccated coconut and salt to taste.
4
Simmer for a couple of minutes and stir until well mixed, adding more water if necessary to make a moist, but not 'sloppy', consistency.
5
Remove from the heat and keep warm.
6
Heat oil in a small pan, add the mustard seeds, and saute until they pop and crackle.
7
Add the cumin seeds, asafoetida and curry leaves.
8
Stir once, then pour the oil and spices over the lentils.
9
Mix well, and serve hot garnished with cilantro.
10
Accompany with rice and a vegetable curry if desired.

120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 ounces toor dal, washed or 8 ounces split yellow lentils, 2 teaspoons goda garam masala powder (see Goda Masala), 1 teaspoon turmeric powder, 1/2 - 1 teaspoon ground red chili powder, and more.

Yes, Puneri Dal (Yellow Lentils Pune-Style) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Puneri Dal (Yellow Lentils Pune-Style)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions