Jun 17, 2013

Punjabi Dal Fry- Dhaba Style

This week I choose main course meal from Punjab state as a weekly theme, under this I will post all three recipes related to Punjabi Cuisines. First recipe which I post today is one of all favorite not only in north region but whole over the world…. i.e. dhaba style Punjabi dal fry.

Yellow dal is very simple and easy to cook with simple tempering of onion and tomatoes and lots of spices. But when you give extra tadka with red chili and cumin it’s become more flavorful and aromatic. Under this recipe, we have to soak yellow skinless moong in water for few minutes and boil with water and salt. Now you can add onion and tomatoes tempering and serve hot dal fry with paratha or phulkas. It’s a very popular recipe in every Indian dhaba or restaurants. 

Soaking Time: 15-20 Minutes
Preparation Time: 15 Minutes
Cooking Time: 10 Minutes
Servings: 4 Persons
Category: Veg Curry

1 Cup Yellow Split Gram/ Dhuli Moong Dal
2 Tomatoes, Chopped
1 Onions, finely Chopped
2 Green Chilies, finely Chopped
1/2 Tsp. Cumin Seeds
1 Tbsp. Clarifying Butter/ Desi Ghee
Pinch of Asafoetida/ Hing
1 Tsp. Turmeric Powder
Salt to taste
1/4 Tsp. Red Chili Powder
1/2 Tsp. Garam Masala
1 ½ Tsp. Coriander Powder

For Tempering
1 Tbsp. Clarifying Butter
1/2 Tsp. Red Chili Powder
1/2 Tsp. Cumin Seeds

Wash and soak the dal in the water for few minutes approx 15-20 minutes. Boil this dal with water, salt and turmeric power in pressure cooker till to 2-3 whistles. 

Heat the ghee or oil in pan and add hing and cumin powder when they start splutter. Add green chili and onions and cook till to little golden. Add chopped tomatoes and cook till to soft. When start leaving corner, add red chili powder, coriander powder, garam masala and salt. Mix well. Add this tempering in dal and adjust the thickness with extra boiling water.

For Tempering:
Heat the ghee in tempering pan, when it’s hot enough. Add red chili powder and cumin seeds and cook till to splutter. Add this tempering on the top of serving dish. Garnish with tempering and serve with phulka’s and curd.

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