Dal Fry (Easy Punjabi Recipe)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Punjabi lentil curry made with toor dal, tomatoes, and warm spices like garam masala and cumin. Creamy, comforting, and traditionally served alongside rice. A staple weeknight dinner across India.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup Toor Dal (Split pigeon peas)
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Salt
- 3 1/2 cups Water (for pressure cooker or 4 cups for stovetop pot method)
- 2 tablespoon Ghee or Oil (use plant-based oil for vegan )
- 1/2 teaspoon Cumin seeds (Jeera)
- 1-2 Dried Red Chili Peppers (break into 2 pieces, optional)
- 1/4 teaspoon Asafoetida (Hing)
- 1/2 cup Yellow onion (finely chopped)
- 6 cloves Garlic (crushed using mortar & pestle)
- 1 inch Ginger ( crushed using mortar & pestle)
- 1 Green Chili Pepper (sliced or dice for more heat, optional )
- 1 cup Tomato (chopped)
- 1/2 teaspoon Coriander powder (Dhaniya powder)
- 1/4-1/2 teaspoon Red Chili powder (Mirchi powder) (adjust to taste)
- 1/8 teaspoon Garam Masala (optional )
- 1 teaspoon Dried Fenugreek leaves (Kasoori Methi) (crushed, optional )
- 1 teaspoon Lemon juice (optional )
- Cilantro leaves (chopped for garnish)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 629mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 186mg
- Calcium
- 41mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 629MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.