Puneri Dal (Yellow Lentils Pune-Style)

Name: Puneri Dal (Yellow Lentils Pune-Style)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 8 oz toor dal; 2 tsp goda garam masala powder; 1 tsp turmeric powder; 0.5 tsp ground red chili powder; 2 kokum; 2 tsp jaggery; 4 tbsp fresh coconut; salt; 1 tbsp vegetable oil; 1 tsp black mustard seeds; 1 tsp cumin seed; 1 pinch asafoetida powder; 12 curry leaves; 2 tbsp cilantro

Gently simmered lentils, kokum and jaggery, warmed with turmeric and chilli, a South Asian dal. It's finished with cilantro.

50 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 30 min · 50 min total
Difficulty: medium

1
Simmer the lentils in 4 cups of water for approximately 20 minutes, until just cooked, but not mushy.
20 min
2
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.
3
Simmer for a couple of minutes and stir until well mixed, adding more water if necessary to make a moist, but not sloppy, consistency.
4
Remove from the heat and keep warm. Heat oil in a small pan, add the mustard seeds, and saute until they pop and crackle.
5
Add the cumin seeds, asafoetida and curry leaves. Stir once, then pour the oil and spices over the lentils.
6
Mix well, and serve hot garnished with cilantro. Accompany with rice and a vegetable curry if desired.