Punjabi dry daal


–              1 cup Urad daal (white lentil)

–              2 chopped onions

–              1 chopped tomato

–              2 tiny green chillis (you can add more if you like your food spicy)

–              1 teaspoon chopped ginger – garlic

–              Oil

–              Turmeric, Salt, Coriander powder

–              Garam Masala powder


–              Since the daal takes more time to get cooked, you need to soak daal for 6 hours before getting on to the gas burner.

–              Heat oil in a cooker and add chopped ginger and garlic. As they turn golden, add the onions.

–              Keep the flame on medium so that the flavours get enough time to diffuse into the oil. Fry onions till golden brown and then add chillis and the juicy red tomatoes.

–              Saute the ingredients till they are cooked and then add the soaked daal. Mix the ingredients and add salt, turmeric, coriander powder and garam masala powder.

–              Add 1/4th cup of water and pressure cook for 5 mins on high flame. We need to wait only for the first whistle and we are done.

–              Serve the daal topped with coriander leaves and a green chilli cut into halves. You can also try your hand at the tomato flower – this will add colour as well as exquisite look to your dish. Serve along with crispy papads and mango pickle.

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