Dal puri | how to make sindhi dal puri recipe

dal puri

About dal puri recipe

Dal Puri is a traditional Sindhi cuisine where puris are served with a flavorful dal. However, this dal is not your ordinary dal; it is spiced and full of flavor. Making Dal Puri is very simple, and when it comes to taste, there’s nothing quite like it. If you’re bored of eating the same paratha every day, give Dal Puri a try for breakfast this time. I am confident that once you taste it, it will become a permanent addition to your breakfast menu. Pairing crispy, puffed puris with spiced dal served hot is an experience you won’t want to miss.

Dal Puri is a traditional Indian dish where wheat flour puris are stuffed with spiced lentils. It is especially prepared during festivals and special occasions. The lentils are cooked, spiced, and then used as a filling for the puris, which are deep-fried until crispy and golden.

Puri is typically made from wheat flour and deep-fried until it puffs up. It is served with a variety of vegetables, lentils, and chutneys.

I still remember when mom used to prepare spicy lentils and hot, crispy puris for breakfast before we headed off to college. What days those were! Talking about the good old days just isn’t as enjoyable unless food memories are a part of it. Any dish that leaves a lasting impression on our taste buds becomes unforgettable, whether it’s homemade or from outside. Spicy lentil puris are best enjoyed fresh and hot; they just don’t taste the same when cold.

Sindhi dal puris hold a special place in Sindhi cuisine, prepared with unique spices. They are traditionally served with potato curry and sweet chutney, enhancing their delightful taste.

Here, I am sharing the recipe for everyone’s favorite breakfast, Dal Puri. To prepare Dal Puri, I have cooked moong dal in a pressure cooker. Afterward, I layered it with onions, tomatoes, green chilies, and spices, then added a tempering over it before serving.

When preparing the spiced dal, it’s essential to select a serving dish that allows you to directly serve the dal after tempering. Stirring the dal with a spoon after tempering can mix all the spices, potentially making the flavor of the dal more ordinary.

Spiced dal pairs perfectly with puris. However, health-conscious individuals can also enjoy it with roti or paratha. While puris are typically made with wheat flour, adding a bit of semolina (sooji) to the dough enhances their flavor and makes them crispier.

As we all know, lentils are an excellent source of protein, making this dish not only delicious but also nutritious.

In addition, lentils are rich in iron, magnesium, and zinc. They are light and easy to digest. However, eating the same dal repeatedly can get monotonous. That’s why this time, try spiced dal with puris. This recipe is sure to become a favorite!

To explore more of my recipes, click on the links provided in the sidebar. Read, cook, and enjoy your favorite recipes with me.

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About dal pudi recipe

Ingredients

How to make masala dal

Tips and FAQ

Ingredients

Moong Mogar (Yellow Split Moong Dal) – 150 grams

Salt – To taste

Turmeric – 1/2 teaspoon

Water

For the Masala:

Onions – 2 medium-sized

Tomatoes – 2 medium-sized

Green Chilies – 4

Red Chili Powder – 1 teaspoon

Coriander Powder – 1 teaspoon

Garam Masala – 1 teaspoon

Amchur Powder (Dry Mango Powder) – 1 teaspoon

Fresh Coriander – For garnish

For Tempering:

Oil – 100 grams

Asafoetida (Hing) – 1/2 teaspoon

Cumin Seeds – 1 teaspoon

How to make masala dal

Wash the moong mogar dal twice with clean water. Soak it for 15–20 minutes. Take a pressure cooker, add the soaked dal, salt, turmeric, and water. Cook it for 3–4 whistles. Let the cooker cool, then open the lid. Finely chop onions, tomatoes, and green chilies. Transfer the cooked dal into a large bowl. Spread the chopped onions, tomatoes, and green chilies evenly over the dal. Sprinkle red chili powder, coriander powder, garam masala, and amchur powder over the dal. Garnish with finely chopped fresh coriander leaves. Heat oil in a pan. Once hot, add cumin seeds and asafoetida (hing). Pour the hot tempered oil evenly over the dal. Serve the masala dal with poori, paratha, or roti. Your delicious Masala Dal is ready to enjoy.

Tips

You can adjust the spices in the dal according to your taste.

When serving the dal, avoid mixing it up with a spoon. Instead, pour it into the bowl in such a way that the tempering  is visible on top.

Make sure to pour the tempering evenly over the dal, so that the oil is spread uniformly across all parts of the dal, ensuring no portion is left without the tempering. This gives the dal a beautiful presentation and enhances its flavor.

Ingredients

how to make pudi

Tips and FAQ

Ingredients

Flour – 1 cup
Semolina (Suji) – 1 teaspoon
Salt – to taste
Oil – 1 teaspoon
Water

How to make pudi

To make poori, first take a large plate (parat) and mix flour, semolina, and salt together. Use water to knead the dough slightly firmer than regular roti dough. Once kneaded, cover the dough with a cloth and let it rest for 10 minutes. After 10 minutes, mix the dough again to make it smooth.

Now, take a small portion of dough and roll it into a small, round ball. Using a rolling pin, roll it into a small, round poori on a flat surface (chakla).

Next, take a frying pan (kadhai) and heat enough oil for frying the pooris. Once the oil is hot, carefully drop the poori into the oil. Using a slotted spoon (kachchi), lightly press down on the poori to make it puff up. Once it’s golden and crispy, remove it from the oil and place it on a tissue paper to absorb excess oil.

Serve the hot, crispy pooris with dal for a delicious meal.

Tips

To make the puris crispy, we have added a little semolina to the flour.

If the oil gets too hot, turn off the gas flame for 2-3 minutes, and let the oil return to the right temperature.

Be mindful that adding too much semolina to the dough will make the puris heavy, and they may not puff up properly when fried. So, adjust the amount of semolina according to your preference.

FAQ

How to check the oil temperature?

One important thing to keep in mind while frying puris is checking the oil temperature. Before adding the puris, drop a small piece of dough into the oil. If you see small bubbles forming around it, it means the oil is at the perfect temperature for frying the puris.

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