Puneri Dal Yellow Lentils Pune Style
Delight in the authentic flavors of Maharashtra with this Puneri Dal, a comforting and flavorful yellow lentil dish inspired by the vibrant city of Pune. Made with creamy toor dal (split pigeon peas) and infused with aromatic tempering of mustard seeds, cumin, curry leaves, and hing (asafoetida), this dal strikes a perfect balance of savory, tangy, and subtly sweet notes thanks to the added lemon juice and optional jaggery. Grated fresh coconut enhances its rich texture while fresh coriander leaves add a burst of freshness. Quick to prepare and ready in just 40 minutes, this wholesome dish is best served with steamed rice or soft chapatis for a satisfying, soul-warming meal. Whether you're looking for a hearty vegetarian main course or a flavorful side dish, Puneri Dal is a must-try recipe for lovers of Indian cuisine.
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Recipe Information
Ingredients
- 1 cup Toor Dal (Split Pigeon Peas)
- 3 cups Water
- 0.5 teaspoon Turmeric Powder
- 2 tablespoons Oil or Ghee
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 0.25 teaspoon Asafoetida (Hing)
- 2 units Green Chilies (slit)
- 8 leaves Curry Leaves
- 0.25 cup Grated Fresh Coconut
- 1 teaspoon Jaggery (optional)
- 1 tablespoon Lemon Juice
- 2 tablespoons Fresh Coriander Leaves (chopped)
- 1 teaspoon Salt
- 2 units Dry Red Chilies
Instructions
Rinse the toor dal thoroughly under running water until the water runs clear.
In a pressure cooker or pot, combine the rinsed dal, 3 cups of water, and turmeric powder. Cook until the dal is soft and mushy (3-4 whistles in a pressure cooker or about 20-25 minutes in a pot). Once cooked, mash the dal with the back of a spoon or whisk and set it aside.
Heat oil or ghee in a pan over medium heat. Add mustard seeds and allow them to splutter.
Add cumin seeds, asafoetida, and dry red chilies. Sauté for 10-15 seconds until aromatic.
Stir in the slit green chilies and curry leaves. Sauté for another 15 seconds.
Add the mashed dal to the pan. Stir well to combine with the tempering.
Mix in the grated coconut, jaggery (if using), and salt. Allow the dal to simmer for 5-7 minutes while stirring occasionally.
Turn off the heat and add lemon juice. Mix well.
Garnish with fresh chopped coriander leaves and serve hot with steamed rice or chapati.
Nutrition Facts
Calories |
1219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2438 mg | 106% | |
| Total Carbohydrate | 148.2 g | 54% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 14.8 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3432 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
