• 1 cup tuvar/ toor dal 1 onion chopped finely ½ teaspoon ginger paste 7 cloves garlic chopped finely 4 teaspoon ghee 2 bay leaves ½ teaspoon cumin seeds ¼ teaspoon haldi/ turmeric powder 1 large tomato chopped finely ½ teaspoon red chilly powder 1 pinch of hing/ asafoetida 1 tablespoon coriander/ cilantro leaves

This tasty Dal Fry is a recipe I picked up from my Punjabi neighbor when I was in Kandla which is a part of the Rann of Kutch in the state of Gujarat. She loved dipping the parathas in this deliciously rich thick dal accompanied by a katori (cup) of dahi/ curd & pickled carrots.

This dal is usually eaten with parathas or rotis in the North and hence this dal is made very thick & pasty, but I also prefer this with steamed rice. In the other parts of India where dal is eaten with rice, the dal recipes are of a thinner consistency like soup for eg. Hyderabadi khatti dal.

METHOD:

  1. Pressure cook the tuvar/ toor dal (split red gram) till done. Mash it well to a homogenous consistency.
  2. Heat ghee/ oil and add hing/ asafoetida, cumin seeds. Allow the cumin seeds to splutter. Add bay leaves, garlic & ginger paste.
  3. Fry the garlic till golden brown. Add onions & fry till soft & golden.
  4. Add tomatoes and dry red chilly powder. Fry well till tomatoes are soft.
  5. Finally add the dal/ split red gram, salt, turmeric powder and ½ cup water and cook till the dal is thick.
  6. Garnish with chopped coriander/ cilantro leaves.
  7. You can put a dollop of white butter for added flavour.

Punjabi dal fry