punjabi-dal- fry

Punjabi Dal Fry


Punjabi dal fry is a delicious Indian curry flavored with mild spices. This is my hundredth post and still a long way to go. I learn’t few recipes like dal fry, dal makhani and lassi years back from a cook in dhaba on Chandigarah and Manali highway. Thought of documenting this recipe for the blog. Prepared this Punjabi dal fry using the dal I ordered from online store popular essentials. It mainly consists of moong dal and masoor dal. The dal mix was clean and well packed with reasonable rate. It cooks very well and can be used for everyday cooking.

Dal or lentils is a staple food in most part of Indian sub-continent and one of the protein sources for vegetarians. There are varieties of dal and are power house of proteins, vitamin B1 and folic acid. My kitchen never misses using dal for day to day cooking. There are many delicious dishes which can be prepared using this dal mix like dal tadka, methi dal, dal fritters both deep fried and baked versions. This recipe is very simple and can be relished with rice or any Indian flat bread

Course: Dal

Cuisine: Punjab

Preparation time: 5 mins

Cooking time: 15 mins

Serves: 4 nos


Punjabi dal mix- 1 cup (Popular Essentials)

Cinnamon stick – 1 small

Bay leaf-1

Cloves – 2

Turmeric powder-1 tsp

Green chili – 2 nos

Mustard seeds- ½ tsp

Cumin or jeera- ½ tsp

Onion chopped – ¼ cup

Tomato chopped – ¼ cup

Ginger garlic paste – 1 tsp

Coriander powder – ½ tsp

Lemon juice – ½ tsp or as per taste

Coriander leaves- 1 tbsp

Salt as per taste

Oil- 3 to 4 tsp

Ghee – 1 tsp

Water as required


  1. Take a pressure cooker pan, heat oil, add cinnamon stick, bay leaf, cloves, fry for few seconds.
  2. Add punjabi dal mix and fry well until they slightly change in colour. Add turmeric powder, mix well. Add required quantity of water and pressure cook the dal for three whistles.
  3. Take a pan, heat oil, ghee, add mustard seeds, cumin, saute well. Next add green chilies, fry well. Add ginger- garlic paste, saute well.
  4. Now add chopped onion, saute until they turn golden. Next add tomatoes pieces, little water, cook until they become mushy.
  5. Add coriander powder, lemon juice, coriander leaves, add salt as per taste, if required water can be added, mix well.
  6. Add this to hot cooked dal and mix well.
  7. Serve this hot Punjabi dal fry with rice or any Indian flat bread.


punjabi-dal- fry

My Notes:

The thickness of dal can be adjusted with water, I have added little water.

Any dal mix combination can be used for this dish.


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Baked Stuffed Sweet Potato Patties (Dhansak flavored)

Baked-Stuffed-Sweet-Potato-Patties-(Dhansak flavored)

Baked stuffed sweet potato patties are healthy snack recipe as these are baked with little oil. My kidoos and nephew love palak paneer so wanted to try this patties with palak panner stuffing. This is great way to make kids eat veggies with no guilt. This recipe is part of Bellynirvana program from Plattershare in association with Placeof Origin.in. Through this program I have received Dhansak masala and Gobindobhog rice. I have related recipes to gobindobhog rice and dhansak masala check these baked samosa, guliyappa using gobindobhog rice, kayi vade, onigiri. Dhansak masala is aromatic masala which is part of Parsi cuisine. In this baked patties recipe the outer sweet potato covering gives a nice sweet and spicy bite while the inner stuffing is so flavored with dhansak masala giving an authentic parsi touch to patties. Do try these simple, healthy recipe and do share your feedback.

If you wish to buy dhansak masala click the link below


So this is my way of doing it and here is the recipe

Course: Snacks

Cuisine: North Indian/Parsi

Preparation time: 10 mins

Cooking time: 1 hour

Serves: 5


For outer layer

Sweet potato (cooked and mashed)-2 cups

Red chili powder-1 tbsp

Corn flour-1 tbsp

Salt as per taste

For stuffing

Onion finely chopped – ½ cup

Garlic finely chopped-1 tsp

Paneer grated- 1¼ cup

Palak or spinach (chopped long pieces)-1 cup

Dhansak masala-1 tbsp

Red chili powder- ½ tbsp

Lemon juice- ½ tbsp

Cumin or Jeera-1 tsp

Oil as required

Salt as per taste

For coating

Corn flour-2 tbsp

Besan flour-1 tbsp

Red chili powder- ½ tsp

Salt as per taste

Water-2 tbsp

Rusk powder as required


  1. Take a bowl add the mashed sweet potato, red chili powder, salt and corn flour.
  2. Mix well and form dough. Keep this aside for further use.
  3. Take a pan, add oil, cumin, saute well.
  4. Add onion, garlic, saute well. Now add palak leaves, saute well on medium flame.
  5. Now add dhansak masala, red chili powder, lemon juice, salt, saute well. Add paneer gratings mix well on medium flame. Cool this mixture for stuffing.
  6. Mix together corn flour, besan, red chili powder, salt, water and make a thin paste. Keep this aside.
  7. Make balls of sweet potato dough. Stuff the palak paneer masala. Shape them into patties.
  8. Dip in corn flour besan paste. Roll them in rusk powder.
  9. Refrigerate the patties for half an hour.
  10. Preheat the oven at 200℃ for 10 minutes. Bake the patties on parchment paper lined baking tray for 25 minutes. Apply little oil and bake on both the sides.
  11. Grill the patties for 2 to 4 minutes to get nice crisp layer. Serve hot with sauce or green chutney, sweet chutney.


Baked-Stuffed-Sweet-Potato-Patties-(Dhansak flavored)

Baked-Stuffed-Sweet-Potato-Patties-(Dhansak flavored) cross section

My Notes:

Salt and spiciness can be adjusted as per taste.

The variation of these patties is using mashed potato or raw banana for outer covering.

Rusk powder or bread crumbs can be used for coating.

Refrigeration makes the patties hold the shape during baking.

Grilling the patties is optional, I prefer this way to give a nice crust and colour to patties.

Panchkutiya or Kair-Sangri

keir-sangri final

Dear readers, today I am blogging about a famous Rajasthani delicacy Panchkutiya or Kair-Sangri. Rajasthani food has its unique flavor with simple everyday spices with lots of oil used to prepare delicious dishes. The dry and harsh climatic conditions in few parts of Rajasthan has lead to dishes which are simple, can be prepared without heating and this has become people’s necessity rather than their choice. Due to very less rainfall, seasonal veggies are grown and sundried. These are later used throughout the year.

During my recent visit to Rajasthan, I found these interesting veggies in dry form which are sold locally in markets and they are available online also. These are dried berries and beans called kair, sangri, goonda, kumatia used to prepare delicious dishes. Kair-Sangri or Panchkutiya (means five veggies along with dried mango pieces) is prepared by soaking these veggies in water overnight and cooked with yogurt or curd and spices. I learnt this recipe from one of the cook from Jodhpur.

before cooking

So let’s see how this is prepared

Course: Gravy

Cuisine: Rajasthan

Preparation time: 10 hours

Cooking time: 30 mins

Serves: 4 Nos


Kair – ¼ cup

Sangri- ¼ cup

Goonda- ¼ cup

Kumatia- ¼ cup

Amchur powder- 1 tbsp

Coriander powder- 1 tsp

Jeera powder – 1 tsp

Garam masala- 2 tsp

Fennel powder- 1 tsp

Red chilli powder- 1 tbsp

Turmeric powder -1 tsp

Mustard oil or refined oil- 2 tbsp

Mustard seeds – 1 tsp

Thick curd- 1 cup

Salt as per taste


  1. Wash kair, sangri, goonda, kumatia for 8-10 times. Soak these separately overnight.
  2. Wash these again in the morning, sieve water and keep aside for further preparation.
  3. Take a bowl and add thick curd, dry powders listed in the ingredients and beat well to form uniform masala paste. Keep this aside.
  4. Take a kadai, heat oil and then add mustard seeds. Saute well.
  5. Now add the overnight soaked veggies and cook well in oil by closing the lid for 5 mins.
  6. Now lower the flame, add curd masala to the veggies and mix well on low flame.
  7. Close the lid and cook for 10 mins.
  8. Serve these hot with any of the Indian flat bread.

after cooking


My Notes:

Keir and Sangri together can be used to prepare the delicious dish and method remains the same.

The amount of curd can be decreased based on individual choice.

During soaking the quantity seems to be less but as they absorb water overnight, the quantity increases.

The more time veggies are cooked in oil, we get a nice output.

Lower the flame before adding curd paste to prevent curdling of dish.