Quick Punjabi Dal Fry – a delicious recipe with urad lentils, Channa lentils, Tomato Curry, Cumin seeds, Asafoetida, Garam Masala. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash the lentils well in a sieve with cold running tap until the water runs clear.
2
Then bring to boil with twice as much cold water, and bubble on medium high for at least 30 minutes until the mixture resembles a thick soup. You'll have to keep adding water to prevent the mixture from drying up too much and burning.
3
Just remember to add half a cup of hot water at a time only. I always keep a boiled kettle ready when I make dal.
4
Check for salt at this stage, and add it to your liking. Then make the tadka. Bring the ghee to heat on medium in a small saucepan.
5
When it's hot, add the pinch of hing and the cumin seeds, and as they sizzle up stir the tadka into the dal.
6
Ladle into a bowl, sprinkling the garam masala and fresh coriander (if using) on top to serve.
104
kcal
Calories
12
g
Fat
1
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: half cup Split urad lentils, half cup Channa lentils (Split Bengal Gram), half cup Tomato Curry Sauce (recipe https://food52.com/recipes...), 1 teaspoon Cumin seeds, and more.
Yes, Quick Punjabi Dal Fry falls under the General 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.
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