Lahori Dal
by Tarla Dalal
Every region in india has its own specialty dal preparation. Similarly nearly every place in north india has over the years developed its very own dal. The lahori dal is just one of these. Prepared with oodles of butter and cream this dal is truly fit for a king. Simple to prepare yet very delicious the lahori dal is a must try for all lovers of punjabi food.
Lahori Dal recipe - How to make Lahori Dal
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 cup masoor dal (split red lentil)
salt to taste
1 tbsp garlic (lehsun) paste
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
4 tbsp butter
1/4 cup fresh cream
1 tsp cumin seeds (jeera)
1 cup finely chopped onions
3 tsp lemon juice
1 tsp black peppercorns (kalimirch)
Method
- Main procedure
- Clean, wash and soak the masoor dal in water for 20 minutes.
- Drain, add 2 cups of water and salt and pressure cook for 15-20 minutes till the dal is cooked.
- Allow the steam to escape before opening the lid.
- Whisk till the dal is almost mashed and pour into a deep pan.
- Add the garlic paste, chilli powder, turmeric powder, 2 tbsp butter, cream and 1/2 cup water and simmer on a low flame till the dal thickens.
- For the tempering, heat the remaining butter in another pan and add the cumin seeds.
- When they crackle, add the onions and sauté till they become translucent.
- Add to the dal mixture and simmer for another 5 minutes.
- Add lemon juice, peppercorns and salt if required and mix well.
- Serve hot.
Nutrient values per serving
| Energy | 276 cal |
| Protein | 10.3 g |
| Carbohydrates | 27.3 g |
| Fiber | 4.2 g |
| Fat | 14 g |
| Cholesterol | 0 mg |
| Vitamin A | 563.5 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.2 mg |
| Vitamin C | 6.6 mg |
| Folic Acid | 16.1 mcg |
| Calcium | 55.7 mg |
| Iron | 3.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 104.8 mg |
| Potassium | 77.5 mg |
| Zinc | 1.3 mg |
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