Name: Fragrant Punjabi Dal Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 1 cup red lentils (or half each of red (masoor dal) and petite yellow lentils (mung dal), or a cup of split pigeon peas (toor dal)); 3–3 ½ cups water; 1 ginger (minced); ½ tsp turmeric; ¾ tsp salt, or to taste; 1 tsp oil; ½ tsp cumin seeds; ½ tsp mustard seeds (optional); 1–2 bay leaves; 2 cloves; 1 pinch asafetida (hing) (optional), a good pinch; ½ red onion (finely chopped), 3/4 cup; 4 cloves garlic (finely chopped); 2 green chilies (chopped or sliced); ½–1 tsp garam masala; ¼–½ tsp cayenne (red chili powder); ½ tsp dry mango powder (amchur), or add lime juice to taste; 1 tbsp vegan butter; ½ cup cilantro (chopped, for garnish)

Fragrant Punjabi Dal Fry

A comforting North Indian lentil soup, slowly simmered with whole spices and a sizzling tempering of cumin, mustard seeds, and garlic.

Prep15 min

Cook30 min

Total45 min

DifficultyEasy

Servings2

Dal fry is a beloved staple in Punjabi households, where humble lentils are transformed into a deeply flavorful dish with a fragrant tadka (tempering). This version uses red lentils for speed, but you can easily swap in yellow lentils or split peas for a heartier texture.

The magic lies in the tempering: whole spices and aromatics sizzled in hot oil until they release their essential oils, then stirred into the simmering lentils. The result is a soulful, velvety soup that's perfect on its own or alongside rice and roasted vegetables.

Method

Rinse the lentils thoroughly. In a saucepan, combine lentils with water, ginger, turmeric, and salt. Bring to a boil, then reduce heat and simmer until tender: about 20-25 minutes for red lentils, or 30-40 minutes for split peas. Keep the lentils simmering on low while you prepare the tempering.
If using a pressure cooker (Instant Pot): cook on manual for 1-2 minutes, then let pressure release naturally.
Make the tempering: heat oil in a skillet over medium heat. When hot, add cumin and mustard seeds, and let them sizzle until they change color. Add bay leaves and cloves, and cook until fragrant.
Add asafetida and stir. Add onion, garlic, and green chilies; cook until the onion is translucent.
Pour the tempering into the simmering lentils. Stir in garam masala, amchur, cayenne, and vegan butter.
Taste and adjust salt and heat, adding more cayenne or lemon juice if needed. If desired, fold in chopped tomatoes or baby spinach at this stage. Add cilantro, mix well, and serve hot as a soup or with rice and roasted vegetables.

💡 Tips

For a thicker dal, mash some of the lentils with the back of a spoon before adding the tempering.
If you don't have amchur, substitute with a squeeze of fresh lime juice at the end.
Serve with a dollop of yogurt or vegan yogurt for extra creaminess.

Inspired by a recipe from Vegan Richa

Fragrant Punjabi Dal Fry

Ingredients

Method

💡 Tips

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