PUNERI DAL (YELLOW LENTILS PUNE-STYLE)
This dal, much prized by Puneri Brahmins in Maharashtra, is sweet and fragrantly spicy, with a slightly sour undertone. Kokum, one of the ingredients, is a local sour fruit which has been dried, and it gives southern Indian food a distinctive flavour. It is often available from Indian groceries, but tamarind paste is an acceptable substitute. Asafoetida is a gum resin prized as a condiment in India. It is also known variously as 'devil's dung' and 'food of the gods'! It has a strong sulphur smell prior to cooking, but thereafter has a pleasant aroma. Asafoetida is a useful antidote for flatulence, and is thus incorporated into many Indian lentil dishes! Goda Masala is a Maharashtrian spice blend. I have posted the recipe for it separately (see recipe #109909).
Provided by Daydream
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Simmer the lentils in 4 cups of water for approximately 20 minutes, until just cooked, but not ‘mushy’.
- Keep an eye on the lentils while they cook to ensure the water does not fully evaporate.
- Drain off most of the water when the lentils are cooked and add the powder spices, kokum (or tamarind paste), desiccated coconut and salt to taste.
- Simmer for a couple of minutes and stir until well mixed, adding more water if necessary to make a moist, but not ‘sloppy’, consistency.
- Remove from the heat and keep warm.
- Heat oil in a small pan, add the mustard seeds, and saute until they pop and crackle.
- Add the cumin seeds, asafoetida and curry leaves.
- Stir once, then pour the oil and spices over the lentils.
- Mix well, and serve hot garnished with cilantro.
- Accompany with rice and a vegetable curry if desired.
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NONKULULEKO SINETHEMBA SHEZI
[email protected]This dal is the perfect comfort food. It's warm, hearty, and filling.
full jhakas
[email protected]Overall, this is a good recipe for a simple and flavorful dal. I would recommend it to anyone looking for a new dal recipe to try.
Tsedale G/Mariam
[email protected]This dal was a bit too bland for my taste. I would have liked it to be spicier.
Becky Beno
[email protected]I'm not a big fan of lentils, but this dal was actually pretty good. The flavor was mild and the lentils were cooked perfectly.
Jackie Murphy
[email protected]This dal is a great way to use up leftover lentils. It's also a good source of protein and fiber.
Gm Sayem
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The dal was flavorful and satisfying.
Plazma
[email protected]This dal is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and hearty dish.
D Teka
[email protected]I love the unique flavor of this dal. The combination of lentils, coconut, and jaggery is simply divine.
Ana And Daria
[email protected]I've made this dal several times now and it's always a crowd-pleaser. It's the perfect comfort food for a cold winter day.
Katlego Lass
[email protected]This dal was easy to make and packed with flavor. I especially loved the crispy garlic garnish.
Israr Wazir
[email protected]I was disappointed with this recipe. The lentils were overcooked and the flavor was bland.
Shabaz Hamid
[email protected]This dal was a bit too spicy for my taste, but overall it was a good recipe. I would recommend using less chili powder next time.
Darren Rollman
[email protected]I followed the recipe exactly and it turned out perfectly. I will definitely be making this again.
Deneth Abeysinghe
[email protected]This is the best dal recipe I've ever tried. The addition of jaggery and coconut really takes it to the next level.
andrea Quevedo
[email protected]I'm not usually a big fan of dal, but this recipe changed my mind. It was so flavorful and comforting.
Md Tawhid
[email protected]This Puneri dal was a hit with my family! The lentils were cooked perfectly and the flavor was amazing.