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Dal Peshawari |
Urad ki sookhi dal is fondly cooked among Punjabi Delhiites and this recipe came with those who migrated here from undivided India especially living in and around Peshawar region
Being a hardcore Punjabi and still following the legacy of my forefathers this preparation is cooked and relished in my family since long. As this is a well-known fact that cuisine from undivided India especially Punjab has been so popular among Punjabi families living in Delhi. Their love towards dal makhni or ma-choleya ki dal is unbeatable. Undoubtedly dal makhni is the most relished dal across the Indian subcontinent. So as dal Peshawari is. I try to prepare this dal as my grandmother used to cook Dal Peshawri is cooked dry and al dente means with a bite. A tadka of fried onion, garlic, ginger, tomatoes and whole spices takes it taste to another level
Cooking time – 20 minutes
Course – main
Cuisine – Indian (Punjabi)
Water – 3 cups
Ghee – 2 tbsp
Finely chopped ginger – 1 tsp
Finely chopped garlic – 1 tsp
chopped green chillies – 1/2 tsp
Finely chopped onion – 2 tbsp
Whole red chilly – 1
Cumin seeds – 1 tsp
Heeng /asafoetida powder – 1 /2 tsp
Salt, turmeric powder, red chilly powder,garam masala powder – 1 tsp each or to taste
A few ginger Julians and tomato wedges for garnishing
METHOD -:
Add cumin seeds and let them crackle
Add heeng or asafoetida powder
2- Add chopped ginger, garlic, green chillies and onions
3- Fry them until light brown and
Add chopped tomatoes and cook for a while
4- Add salt and powdered spices and then
Add soaked dal and stir
5- Add water and mix everything together well
Cover the pan with a lid and let the dal boil at low flame
6- It will take 7-8 minutes to reduce all the moisture
7- Remember to cook it dry and al dente or with a bite
8- A mushy consistency will spoil its taste and texture
Garnish this yummy lentil preparation with a few ginger Julians and tomato wedges
Dal looking great. Nice recipes and nice blog.
thanks a lot