Punjabi Dal Fry Recipe. Easy Dal Fry with whole spices and garam masala. Lentil Dhal. Use Red lentils or a combination or yellow lentils, split peas etc. North Indian Lentil Soup for the soul. Vegan Gluten-free Soy-free Indian Recipe. Pin this post.
Wow, the past 6 weeks went by so quickly. My parents, my sister’s family, everyone visiting (a few weeks here and there), their adorable toddler, poop stories(toddlers ;), loads of Indian food and Summer Vacation!
This week we will all slowly move back to normal routine, back to normal schedule for posts and some announcements. During the visit, I didn’t get much time to capture all of mom’s amazing cooking, but did manage to make a video of this delicious and creamy Dal. This Punjabi Dal fry is spiced with whole spices and a simple tempering of onion, chilies and garlic and some vegan butter. A restaurant version will need more vegan butter and some cashew cream to finish off. Add more or less to preference. I use cloves and bay leaves and a tempering of onion and garlic. Add other whole spices of choice for variation. Fold in some spinach towards the end. Add veggies (chopped small) of choice with the tempering. Use red lentils(masoor dal) or petite yellow lentils (moong dal), or split pigeon pea(toor dal / arhar dal), or split chickpeas (chana dal), or use a combination of 2 or 3 of the pulses. Cooking time depends on the lentils used.
More Dals from the blog
- Sabut Masoor – Brown Lentil Soup
- Restaurant Style Dal Fry
- Easy Chana Dal Recipe. Split Chickpea Soup
- Kashmiri Dal – Split Pea & Yellow Lentil Soup
- Dal Tadka Mix in a Jar. Pink Lentil soup in a Jar.
- Oil free Lentil Soup. Spicy Garlic Dal
- Daal Collection
Mom served the Dal with Spiced Bitter gourd (Karela) and rice. Bitter gourd is sliced and hard seeds removed. Then the slices are soaked in well salted water for atleast 15 minutes. Then drained and washed well. The bitter gourd slices are cooked in a little oil over medium-low heat for 20 or more minutes until it starts to dry. Spiced with salt, cayenne, jaggery or sugar and dry mango powder(amchur), and cooked for another 15 or more minutes or to preference.
Video!
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Punjabi Dal Fry Recipe
Ingredients
- 1 cup (180 g) red lentils or half each of red (masoor dal and petite yellow lentils(mung dal), or a cup of split pigeon peas(Toor dal)
- 3 to 3.5 cups (705 to 820 ml) of water
- 1 inch ginger minced
- 1/2 tsp (0.5 tsp) turmeric
- 3/4 tsp (0.75 tsp) salt or to taste
Tempering:
- 1 tsp oil
- 1/2 tsp (0.5 tsp) cumin seeds
- 1/2 tsp (0.5 tsp) mustard seeds optional
- 1 -2 (1-2 ) bay leaves
- 2 cloves
- a good pinch of asafetida hing optional
- 1/2 (0.5 ) red onion finely chopped (3/4 cup)
- 4 cloves of garlic finely chopped
- 2 green chilies chopped or sliced
- 1/2 to 1 tsp Garam Masala
- 1/4 to 1/2 tsp cayenne red chili powder
- 1/2 tsp (0.5 tsp) dry mango powder amchur or add lime juice to taste
- 1 tbsp vegan butter
- 1/2 cup (8 g) chopped cilantro for garnish
Instructions
- Cook the lentils in a saucepan or a pressure cooker (Instant Pot) until done to preference. Saucepan- 20 to 25 minutes for red lentils and 30 to 40 minutes for split peas or split chickpeas. Continue to simmer the lentils over low heat while you make the tempering. Fold in the ginger, turmeric and salt.
- Pressure cooker/Instant pot: Manual for 1 to 2 mins. Natural release.
- Make the Tempering: Heat oil in a skillet over medium heat. When hot, add cumin and mustard seeds and let them start to change color. Add bay leaves and cloves and cook until they get fragrant.
- Add asafetida and mix in. Add onion, garlic, chile and cook until translucent.
- Add this tempering to the simmering lentils. Add garam masala, amchur and cayenne and vegan butter.
- Taste and adjust salt and heat. Add cayenne or lemon juice if needed. Fold in chopped tomatoes or chopped baby spinach at this point. Add cilantro and mix in. Serve hot as a soup or with rice and roasted veggies.
Video
Notes
Fold in chopped tomatoes (1 to 2 tomatoes) when you add the tempering. (step 4).
. Nutritional information based on 1 serving
Nutrition
In other news, I am collaborating with The Purple Carrot in their next week’s menu. You can get all the ingredients for my Mango curry Tofu in their next week’s kit. Order their menu by 26th here (affiliate link).
Purple Carrot, is a plant-based meal kit delivery service. They send out fun plant based meal kits that you can cook at you leisure for a freshly cooked hot meal. This Summer, they are featuring guest authors and bloggers and their recipes. If you get the Mango curry Tofu, let me know how it turned out!
Maria says
July 25, 2016 at 10:25 amThe video is so helpful and illustrative, makes it look so easy and doable! If I can make a decent dal I will be very psyched. Thanks for sharing your (and your Mom’s!) beautiful vegan recipes!
Richa says
July 25, 2016 at 10:55 amThank you Maria!
Lori says
July 25, 2016 at 4:26 pmWhat else is shown in the photo of the completed plate?
Richa says
July 25, 2016 at 5:36 pmI mention it in the third paragraph. The one after the list of dals from the blog. Its bitter gourd stir fry.
Katie says
July 25, 2016 at 7:18 pmHi Richa,
Congrats on your Purple Carrot collaboration! I know your mango curry is delicious already – so very happy others will love it too 🙂 This dal looks awesome – I will have to try that tempering (and dal mix) asap. Although I will wait until I locate some bitter gourd to serve it as ‘Mom’ does. It looks so simple and looks like it would be delicious. Thank you for that side note! I can’t wait for some more transcribed recipes from your family.
Enjoy the rest of your summer,
Katie
Airyfairycelt says
July 26, 2016 at 1:37 amChickpea flour, so brilliant!
I love these recipes as I can get this easily in south Ireland (rural) and I am being given so much versatility nowadays!
Having a great time doing things I could never have dreamt of not just cake or pastry! This flour is a treasure.
Cassie says
July 26, 2016 at 8:02 amI know, time has gone by so quickly! But I just look back at everything and say that everything was so worthwhile 🙂 love this recipe! Lately I’ve been craving curry so much!
Dhara Patel says
July 26, 2016 at 6:52 pmOmg! This looks so yummy, can’t wait to make this!!
-Dhara
http://www.modestryliving.com/
bekee says
August 5, 2016 at 7:01 amdelicious! i made this for dinner last night. i started out cutting the recipe in half cuz it was just me and then decided to make the whole recipe because halving spices of that amount is a pain.
i’m so glad i did because i ate it all. don’t tell!
Richa says
August 5, 2016 at 9:58 amyay! so glad you made the whole batch!
Tam says
October 5, 2016 at 3:05 pmCan i put cream instead of butter ?
Richa says
October 5, 2016 at 3:27 pmSure, use vegan cream.
Daal Plus Chawal says
November 21, 2016 at 11:46 amI make daals all the time. All types. Have tried all kind of recipes from cookbooks but always defaulted back to my Delhiwala mom’s recipes because I find most daal recipes to be overly addled with spices on blogs, books and videos. But the tadka looked something mom would make so I went for it last night. Here is my what my 10 year old son said after eating a bowl: Dad this is the most flavorful daal you have ever made. Thank you for the recipe. I have never added spinach to a daal but looking forward to trying that next week.
Aru says
March 27, 2017 at 5:02 pmHi Vegan Richa,
Tried this today. Had to modify it as I didn’t have masur. Used whole masur and added Swiss chard. Tasted delicious. Thanks for the recipe.
Jessica says
April 29, 2017 at 2:08 pmHey Richa,
I tried Indian dishes a few years back. Oh good all are spicy. Is that possible to eat lentil without rice? You know I’m not Carbohydrate lover.
I appreciate your work. Thanks!!
Richa says
April 29, 2017 at 5:38 pmyes you can serve it as is as a bowl of soup with garnishes, serve over cauliflower rice, quinoa, cooked couscous, millet or with whole wheat flatbread or make a bowl with roasted veggies, crunchy greens and veggies. Traditionally Dals are served with wheat flatbread called roti or over rice, but there is no rule to always serve that way.
Katie Munoz says
April 25, 2018 at 7:50 pmDelicious!! This recipe turned out sooo good!
Allie says
June 9, 2018 at 4:13 pmThis was such a good side to your Saag Aloo sweet potatoes recipe. Thank you so much for posting these recipes. They are delicious. (I’d never tried Indian cooking before going vegan and finding your blog. It’s now my favorite thing! It really helps the transition to vegan to have such wonderful flavors available.)
Richa says
June 9, 2018 at 9:44 pmThats awesome!
Lauren says
April 23, 2019 at 2:48 amOne of my favorite lentil soup recipes I’ve tried so far on your site!
Richa says
April 23, 2019 at 10:28 amyay!!
Shannon C says
May 1, 2019 at 8:24 pmI made this and it turned out incredibly delicious! I bought asafetida and amchur powder for this recipe and I loved the unique and complex flavors they brought to the dish. Of course I was out of some of the other ingredients, so I used black peppercorns and a cinnamon stick instead of cloves and a tiny dollop of dijon mustard instead of the seeds. I finished the dal with lemon, vegan milk, tomatoes, and lacinato kale. Overall, it was flavorful and light. I’ll definitely be making it again!
Richa says
May 1, 2019 at 8:55 pmawesome!
Alice says
July 19, 2019 at 11:03 amI love love love this dal.
I multiplied it by 11. I served it to a big party. One guest comes from Punjabi. He was excited but also sceptical.
So I was nervous. BUT he felt like being at home je said.
Thank you so much for your effort!
I served it with basmati rice and papadam.
Sorry for and mistakes and all the best from Germany,
Alice
Richa says
July 19, 2019 at 11:06 amThats so amazing! I am glad he liked it!! Punjabi food like any indian food can vary in family recipes. If it tastes good to you, then no need to be nervous 🙂 you can say its from a different region of punjab 🙂
Stephen Atcheler says
October 29, 2019 at 5:40 amI really like the recipe of dal.
Thanks for sharing
Diana says
March 3, 2020 at 12:19 amYou have no idea how happy this dal recipe made me.
Long story short, I made this for my husband’s family (they are Indian) when they came to visit us last week, they absolutely loved it!
Thanks a lot Richa, best wishes!
Sandra says
June 1, 2020 at 6:26 amI made this yesterday and ate the whole thing by MYSELF. This is AMAZING!
I used too much ginger as I tend to do with some of your recipes. Is it fair to say that 1 inch of ginger is equal to 1 teaspoon of minced ginger?
Thanks!
Sandra
Anton says
August 1, 2020 at 4:11 amDelicious and easy! Started frying the temperingings in the same pot I cooked the lentils, to save dishes but also to create a broth for them to cook in. Used half red split lentils and half mung dal, added a chopped tomato and served with boiled spelt, fried mushrooms and quickly boiled (3 min) spinach for a complete meal.