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I simply admit that we punjabis love dals or lentils.Actually dal is a staple food in India and we have many varieties of it. Every community having their own style and recipe of cooking delicious meal with dals. In most of the punjabi families dal is must in the dinner. We simply cook the dal with salt and turmeric powder and later give tadka or add tempering.Some dals are tempered with onion and tomato paste and some are simply with hing (asafetida) and cumin seeds. This tempering adds flavour, taste and aroma to any simple and plan dish.


Whole masoor dal 1 cup
Water 4 cups
Ginger chopped 1 tsp
Garlic chopped 2-3 cloves
Green chillies slit open 2
Onion chopped 1 large
Tomatoes chopped 1 cup
Turmeric powder 1/2tsp
Kashmiri red chilli powder 1 tsp
Salt to taste
Coriander powder 1 tsp
Cumin seeds 1/4 tsp
Home made garam masala 1/2 tsp
Desi ghee ( clarified butter) 2 tbsp
Coriander leaves chopped 2 tbsp for garnishing

Pick and wash the dal in running water. Soak for 10 minutes. Put in the pressure cooker add water salt and turmeric powder. Cook till 2 whistles and lower the heat and cook further 7-8 minutes. Remove and keep aside till the pressure releases itself. Open the lid and check if the dal is cooked and soft. If it is too thick add little water and put on low flame to simmer. In the meantime you prepare tadka (tempering) Heat ghee in a pan. Add cumin seeds cook till light brown in colour. Add onion and fry till brown now add ginger, garlic and tomatoes. Cook till ghee floats on the top. Add a tbsp of water and slit green chillies cover and give a boil. Pour this tadka over the dal add chopped coriander leaves and serve hot with hot chapatti (roti).

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