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Punjabi Dal Fry Recipe

July 24, 2016 By Richa 40 Comments

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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. 

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Punjabi Dal Fry Recipe. Easy Dal Fry with whole spices and garam masala. Lentil Dhal. Or use split peas. Vegan Gluten-free Soy-free Indian Recipe. | VeganRicha.com

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. 

Punjabi Dal Fry Recipe. Easy Dal Fry with whole spices and garam masala. Lentil Dhal. Or use split peas. Vegan Gluten-free Soy-free Indian Recipe. | VeganRicha.com  

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. 

Punjabi Dal Fry Recipe. Easy Dal Fry with whole spices and garam masala. Lentil Dhal. Or use split peas. Vegan Gluten-free Soy-free Indian Recipe. | VeganRicha.com

Video!

Subscribe to my Youtube channel here. 

Punjabi Dal Fry Recipe. Easy Dal Fry with whole spices and garam masala. Lentil Dhal. Or use split peas. Vegan Gluten-free Soy-free Indian Recipe. | VeganRicha.com #glutenfree #veganricha #vegan
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5 from 14 votes

Punjabi Dal Fry Recipe

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: Indian
Servings: 2
Calories: 428kcal
Author: Vegan Richa

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

For variation: Add a stick of cinnamon and 2 dried red chilies with Step 2 with the cloves
Fold in chopped tomatoes (1 to 2 tomatoes) when you add the tempering. (step 4).
.
Nutritional information based on 1 serving

Nutrition

Nutrition Facts
Punjabi Dal Fry Recipe
Amount Per Serving
Calories 428 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 358mg16%
Potassium 944mg27%
Carbohydrates 64g21%
Fiber 29g121%
Sugar 5g6%
Protein 24g48%
Vitamin A 760IU15%
Vitamin C 14.4mg17%
Calcium 68mg7%
Iron 7.5mg42%
* Percent Daily Values are based on a 2000 calorie diet.

Punjabi Dal Fry Recipe. Easy Dal Fry with whole spices and garam masala. Lentil Dhal. Or use split peas. Vegan Gluten-free Soy-free Indian Recipe. | VeganRicha.com

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!

Filed Under: daal, gluten free, Indian Vegan Recipes, Instant Pot, instant pot vegan indian recipes, main course:India, soy free Tagged With: vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

« Broccoli Zunka Recipe – Broccoli & Bell Pepper with Spices, Chickpea flour
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  1. Maria says

    July 25, 2016 at 10:25 am

    The 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!

    Reply
    • Richa says

      July 25, 2016 at 10:55 am

      Thank you Maria!

      Reply
  2. Lori says

    July 25, 2016 at 4:26 pm

    What else is shown in the photo of the completed plate?

    Reply
    • Richa says

      July 25, 2016 at 5:36 pm

      I mention it in the third paragraph. The one after the list of dals from the blog. Its bitter gourd stir fry.

      Reply
  3. Katie says

    July 25, 2016 at 7:18 pm

    Hi 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

    Reply
  4. Airyfairycelt says

    July 26, 2016 at 1:37 am

    Chickpea 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.

    Reply
  5. Cassie says

    July 26, 2016 at 8:02 am

    I 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!

    Reply
  6. Dhara Patel says

    July 26, 2016 at 6:52 pm

    Omg! This looks so yummy, can’t wait to make this!!
    -Dhara
    http://www.modestryliving.com/

    Reply
  7. bekee says

    August 5, 2016 at 7:01 am

    5 stars
    delicious! 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!

    Reply
    • Richa says

      August 5, 2016 at 9:58 am

      yay! so glad you made the whole batch!

      Reply
  8. Tam says

    October 5, 2016 at 3:05 pm

    Can i put cream instead of butter ?

    Reply
    • Richa says

      October 5, 2016 at 3:27 pm

      Sure, use vegan cream.

      Reply
  9. Daal Plus Chawal says

    November 21, 2016 at 11:46 am

    I 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.

    Reply
  10. Aru says

    March 27, 2017 at 5:02 pm

    5 stars
    Hi 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.

    Reply
  11. Jessica says

    April 29, 2017 at 2:08 pm

    5 stars
    Hey 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!!

    Reply
    • Richa says

      April 29, 2017 at 5:38 pm

      yes 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.

      Reply
  12. Katie Munoz says

    April 25, 2018 at 7:50 pm

    5 stars
    Delicious!! This recipe turned out sooo good!

    Reply
  13. Allie says

    June 9, 2018 at 4:13 pm

    5 stars
    This 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.)

    Reply
    • Richa says

      June 9, 2018 at 9:44 pm

      Thats awesome!

      Reply
  14. Lauren says

    April 23, 2019 at 2:48 am

    5 stars
    One of my favorite lentil soup recipes I’ve tried so far on your site!

    Reply
    • Richa says

      April 23, 2019 at 10:28 am

      yay!!

      Reply
  15. Shannon C says

    May 1, 2019 at 8:24 pm

    5 stars
    I 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!

    Reply
    • Richa says

      May 1, 2019 at 8:55 pm

      awesome!

      Reply
  16. Alice says

    July 19, 2019 at 11:03 am

    5 stars
    I 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

    Reply
    • Richa says

      July 19, 2019 at 11:06 am

      Thats 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 🙂

      Reply
  17. Stephen Atcheler says

    October 29, 2019 at 5:40 am

    5 stars
    I really like the recipe of dal.
    Thanks for sharing

    Reply
  18. Diana says

    March 3, 2020 at 12:19 am

    You 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!

    Reply
  19. Sandra says

    June 1, 2020 at 6:26 am

    5 stars
    I 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

    Reply
  20. Anton says

    August 1, 2020 at 4:11 am

    5 stars
    Delicious 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.

    Reply
  21. Kate says

    November 10, 2020 at 8:26 am

    5 stars
    I have to say that this is by far, the BEST dal recipe I have ever made! This is the 4th time for this recipe and each time it seems to be better and better. My husband said last night that this dal was better than any he had ever had at an Indian restaurant and far less greasy. Thank you for all you post!

    Reply
    • Vegan Richa Support says

      November 10, 2020 at 10:01 am

      4th time ?!?!? Wow! Thank you for your enthusiasm

      Reply
  22. jacenda says

    November 12, 2020 at 8:27 am

    thanks a lot Richa , for the amazing recipe of Punjabi daal. I personally like it very much, it’s very delicious, tasty and easy.

    Reply
    • Vegan Richa Support says

      November 13, 2020 at 9:47 am

      Awesome!! Do leave a rating too!

      Reply
  23. Kirti Ambasna-Jones says

    November 19, 2020 at 11:48 am

    Just gorgeous! This is the first time I’m posting, having already tried several of your amazing dishes, and you have become my ‘go to’ for perfect flavour and ideas. Thank you!!

    Reply
    • Vegan Richa Support says

      November 20, 2020 at 12:35 pm

      Yay ! thank you for your feedback – welcome

      Reply
  24. Jackie says

    January 2, 2021 at 1:39 pm

    5 stars
    Made this today and it was delicious! I wish I had doubled the recipe

    Reply
  25. Jackie says

    January 2, 2021 at 1:42 pm

    5 stars
    Made this today and it was delicious!

    Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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