Pesnawari Dal Recipe

Name: Turmeric Indian Cuisines Pesnawari Dal Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cups split yellow moong dal (or masoor dal); 3 cups water (for cooking dal); 1 tsp turmeric; 1 tsp salt; 2 tbs ghee (or oil); 1 tsp cumin seeds; 1 tsp mustard seeds (optional); 1 pinch asafoetida (hing); 8 leaves fresh curry leaves; 4 cloves garlic cloves, thinly sliced; 2 count green chilies, slit; 2 count dried red chilies; 1 small onion, finely chopped; 1 medium tomato, finely chopped; 1 tsp ground coriander; 1 tsp red chili powder; 0.5 tsp garam masala; 0.25 cups fresh cilantro, chopped; 1 tbs lemon juice; 0.5 cups water (to adjust consistency)

Inspired by Turmeric Indian Cuisine

Time45m

Serves4

Make Pesnawari Dal Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dal and legumes

1 cups split yellow moong dal (or masoor dal)

3 cups water (for cooking dal)

1 tsp turmeric

1 tsp Celtic sea salt

Tadka / tempering

2 tbs ghee (or oil)

1 tsp cumin seeds

1 tsp mustard seeds (optional)

1 pinch asafoetida (hing)

8 leaves fresh curry leaves

4 cloves garlic cloves, thinly sliced

2 count green chilies, slit

2 count dried red chilies

1 small Onion, finely chopped

Aromatic & finishing

1 medium tomato, finely chopped

1 tsp Ground coriander

1 tsp red chili powder

1/2 tsp Garam masala

1/4 cups Fresh cilantro, chopped

1 tbs ReaLemon lemon juice

1/2 cups water (to adjust consistency)

Method

Dal and legumes

Rinse and cook dal

Rinse the moong dal under cold water until water runs clear. Combine rinsed dal, 3 cups water, turmeric, and 1/2 teaspoon of the salt in a medium saucepan or pressure cooker. If using a saucepan, bring to a boil, then reduce heat and simmer, partially covered, for 25–30 minutes until dal is soft and breaking down, stirring occasionally and skimming foam. If using a pressure cooker, cook 2–3 whistles. Mash lightly with the back of a spoon to create a creamy texture.

Once cooked, taste and adjust salt to 1 teaspoon total. Keep the dal warm and set aside while you prepare the tadka.

Tadka / tempering

Prepare tempering

Heat ghee in a small wide pan or skillet over medium heat until shimmering. Add mustard seeds (if using) and cumin seeds. When they begin to pop (10–20 seconds), add a pinch of asafoetida and the dried red chilies; fry for 10 seconds until fragrant.

Add sliced garlic and sauté 30–45 seconds until just golden (avoid burning). Add chopped onion and cook 3–4 minutes until soft and translucent. Add curry leaves and slit green chilies and sauté another 30 seconds.

Aromatic & finishing

Build flavors

Stir in chopped tomato and cook 3–4 minutes until it softens. Add ground coriander and red chili powder; cook 1 minute to bloom the spices. Pour in 1/2 cup water if the mixture looks dry.

Transfer the tadka mixture into the warm cooked dal and stir to combine. Simmer gently for 3–5 minutes to allow flavors to marry and to reach desired consistency. If dal is too thick, add additional hot water a tablespoon at a time.

Finish and serve

Stir in garam masala, chopped cilantro, and lemon juice. Taste and adjust seasoning. Serve hot with steamed rice, roti, or as part of a meal. Optionally drizzle a little extra ghee on top before serving.