Anyone have a great recipe for DAL? Punjabi-style please! :)?

Question

My boyfriend is Punjabi and I want to make him some dal. We've been together almost 2 years and he enjoys my cooking, but I've never made him an Indian dish, although he's made dal and roti for us many times. I know I can just ask him but I want it to be a surprise. There are also many recipes on the web but I want one that's authentic.

Can anyone share an excellent recipe with me? I have 2 pounds of chana dal, and some (Indian) spices....turmeric, garlic, onion, ginger, mustard seed (yellow), coriander, cumin and curry. I already have wheat flour and ghee for the roti.

I'd also like the recipe for myself because I love cooking and I love Indian food. It's so healthy and flavorful that I never get tired of eating it, plus I love spicy food.

Answer 1

IM PUNJABIIIIIIIIIIII

Answer 2

Haha, if he's Punjabi then don't make dal, its too boring and we eat it like everyday, look up gobi (cauliflower) or something...he would be more impressed.

Answer 3

ya it serves alot and takes 50 min 2 cook.

1 onion finely chopped

2 tbsp. ghee

¼ tsp. mustard

½ tsp. cumin

4 finely chopped green chilies

4 curry leaves

1½ cups split red grams washed and soaked for ½ hour

  Juice of a lime sized tamarind ball.

1 tomato finely chopped

A pinch of asafetida

¼ tsp. turmeric

1 tsp. salt

1 tbsp. dried fenugreek leaves

2 tbsp. coriander leaves



Drain the soaked split red gram and put it in the pan of the cooker without the cooking plate. Add 5 cups of water, cover with the lid and switch to 'cook mode'. Stir occasionally.

Meanwhile in a kadai heat the ghee. Add mustard , cumin, chopped chilies, curry leaves and let it sizzle for 1 minute. Then add the onion and tomato and cook till tender.

After 40 minutes, add the contents of the kadai to the dal. Also add turmeric, salt, asafetida, tamarind juice and dried fenugreek leaves.

Cook for 10 more minutes and then switch off. Sprinkle coriander leaves on the dal.

Serve hot with Jeera Rice.

This is a recipe my grandpa showed me in a cook book (''-")

Answer 4

How wonderful!  I am so happy to know that you enjoy Indian food and cooking it from scratch too!  

Try these:

http://www.bellaonline.com/articles/art5...

http://www.hookedonheat.com/2007/11/14/r...

http://www.youtube.com/watch?v=pDWfDUi10...

Answer 5

Ingredients:

1/2 Cup whole Urad Dal with skin

1/4 Cup Red Kidney Beans

1/4 Cup Chana Dal/Split Bengal Gram

1 big Onion chopped

1 big Tomato chopped

8 cloves Garlic chopped

3 Green Chillies sliced

1 Tbsp Coriander Powder

1 Tsp Jeera Powder

1/2 Tsp Chilli Powder

1/4 Tsp Turmeric Powder

1/2 Tsp Garam Masala Powder

1/4 Cup chopped Coriander Leaves

1 1/2 Tbsp Kasuri Methi/dried Fenugreek leaves

1 1/2 tbsp Butter

1 Tbsp Oil

Salt to taste

Preparation:

Soak urad dal, kidney beans & chana dal over night.

Pressure cook dal with enough water and salt.

Heat oil in a pan, add chopped garlic and fry briefly.

Add chopped onion, little salt and green chillies.

Saute till onion turns golden brown.

Add chopped tomatoes and cook till soft and mash well.

Add turmeric powder, chilli powder, coriander powder, garam masala powder and jeera powder.

Add 1/2 cup water and mix well.

Cover and cook in low flame till oil floats on top.

Add cooked dal, butter, chopped coriander leaves and salt.

Cook till oil floats on surface of the dal.

Crush kasuri methi in your palm and add it to the dish.

Serve hot with chapathi.

Answer 6

Look what's wrong with the recipes on the Internet? They are all "authentic" they all come probably from somebody's Indian grandmother, don't be so fussy!

You have excellent spices and you can use them all to make an excellent dahl. As I am 100% carnivore and hate most vegetable dishes and I will tell you that if you make a dahl properly, it is NEVER boring! A properly made dahl is the most exciting vegetable dish on the face of the Earth!

I am not Punjabi, but I was born in Vancouver, one of the greatest Punjabi cities on Earth (Sat Sri Akal!) so here is my recipe.

First of all, I now live in Mexico City so channa is very easy for me to get, also green lentils. I am sick of them! I would go with 50% toor (yellow) lentils and 50% masoor (red) lentils, that is the best flavor I have found! But if you are stuck with channa, well, so be it, the recipe works for all!

Cook your lentils, (dahl) until soft - some like them a little crunchy some like them almost liquified, you decide!)

Chop a Roma tomato into small cubes

Chop a half onion the same

If you prefer also chop up a Serrano or Jalepeño chili

Finely chop and crush about a half a tablespoon of ginger

Finely chop and crush about a tablespoon of garlic

Chop about 2 tablespoons of cilantro leaf

Juice of 1 lemon

Melt about 3-4  tablespoons of butter in a saucepan (you could - and should - use ghee, but that's really a hassle to find or make!)

Fry up the onion, ginger, garlic, chili and tomato in the butter until soft.

Add four-five cups of the cooked lentils

Add lemon juice

Liquid stock (or water) as needed

Cook for 15 minutes on LOW

Add 1 tablespoon GOOD garam masala (with lots of cardamom! If its cheap masala, use extra cardamom)

Cook for 5 minutes on LOW

Add 1/2 cup yoghurt or sour cream (again your choice) and add cilantro leaves

Add salt as desired

This should give you a decent dahl - good luck!

Answer 7

You want a Punjabi Dal, Here is the recipe for a Punjabi Dal served at Dhaba

http://www.indiacurry.com/soups/tinratta...

Tin Rattan (Chana Urad Rajma) Dried beans Dhaba Dal Recipe

Tin Rattan means three gems: Chana Dal, Dhuli Urad Dal (skinless split Black Matpe), and Red Kidney beans.

The dish is commonly served at Dhaba (Punjabi Restaurants).

Ingredients

Basic Dal

1. Chana Dal (Split Desi chickpeas) : ½  Cup

2. Urad Dal (Split skinless Black Matpe): 1 Cup

3. Rajma (Red Kidney beans): ½  Cup

4. Water: 6 Cups

5. Cooking Oil: 2 teaspoons

Masala

1. Cooking oil: 3 Tablespoon

2. Cumin seeds: ½ teaspoon

3. Finely chopped onion:  1½ Cup

4. Salt: 1 teaspoon or to taste

5. Cayenne powder: 1 teaspoon

6. Minced Garlic: 1½ Tablespoon

7. Chopped Serrano: 3

8. Chopped tomatoes: 2 cup

9. Amchoor: ½ teaspoon

Garnish

Chopped Cilantro: ¼ cup

Serrano

Method

Basic Dal

1. Pre-soak beans in plenty of water for about eight hours at room temperature.

2. Add 4 Cups of water and cooking oil to a pot. Bring it to a boil.

3. Add presoaked beans to to boiling water. Bring it to a boil.

4. Cook on medium heat till beans are tender, about an hour.

Masala

1. In a separate pan, heat Ghee.

2. Add Cumin seeds, fry tii starting to turn brown

3. Add onions, salt and cayenne pepper. Sauté till edges of brown about 4 minutes

4. Add Garlic, and Serrano. Sauté about 2 minutes.

5. Add tomatoes and Amchoor. Cook till tomatoes are soft and water is almost gone . about 6 minutes

6. Transfer to Dal. Cook for about 10 minutes.

Serve with Garnishings