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    You are in: Home / Recipes / Puneri Dal (Yellow Lentils Pune-Style) Recipe
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    Puneri Dal (Yellow Lentils Pune-Style)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Daydream's Note:

    This dal, much prized by Puneri Brahmins in Maharashtra, is sweet and fragrantly spicy, with a slightly sour undertone. Kokum, one of the ingredients, is a local sour fruit which has been dried, and it gives southern Indian food a distinctive flavour. It is often available from Indian groceries, but tamarind paste is an acceptable substitute. Asafoetida is a gum resin prized as a condiment in India. It is also known variously as 'devil's dung' and 'food of the gods'! It has a strong sulphur smell prior to cooking, but thereafter has a pleasant aroma. Asafoetida is a useful antidote for flatulence, and is thus incorporated into many Indian lentil dishes! Goda Masala is a Maharashtrian spice blend. I have posted the recipe for it separately (see Goda Masala).

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    Units: US | Metric


    1. 1
      Simmer the lentils in 4 cups of water for approximately 20 minutes, until just cooked, but not ‘mushy’.
    2. 2
      Keep an eye on the lentils while they cook to ensure the water does not fully evaporate.
    3. 3
      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.
    4. 4
      Simmer for a couple of minutes and stir until well mixed, adding more water if necessary to make a moist, but not ‘sloppy’, consistency.
    5. 5
      Remove from the heat and keep warm.
    6. 6
      Heat oil in a small pan, add the mustard seeds, and saute until they pop and crackle.
    7. 7
      Add the cumin seeds, asafoetida and curry leaves.
    8. 8
      Stir once, then pour the oil and spices over the lentils.
    9. 9
      Mix well, and serve hot garnished with cilantro.
    10. 10
      Accompany with rice and a vegetable curry if desired.

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    Ratings & Reviews:

    • on February 22, 2006


      This made for such a simple and yet so nourishing dinner. We had it with kusum's stuffed karelas(bitter gourd)Karela (Bitter melon or gourd) and basmati rice. Thanks for sharing!

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    • on January 07, 2006


      This is a wonderfully tasty dal and Mom and I really enjoyed this for dinner tonight. The only substitute I used was 1 tomato instead of the tamarind paste. I made your Goda masala first and my my, that is an incredible blend of spices indeed. I'm so thankful to you for sharing the recipe. Pune is a beautiful place(I was there this last year on 29th October'2005) and I really enjoyed my time there. I hope to go back and live there permanently sometime next year. We enjoyed this dal with Rice With Julienned Potatoes. My dinner tonight was memorable and the next time I have guests, these are sure going to be on the table!

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    • on February 27, 2005


      Totally wonderful, Daydream!! I used your Goda masala Goda Masala,tamarind paste and palm sugar.The flavour of this dish is so deep-it is spicy,fragrant,sweetish yet sourish. Excellent scooped onto pappadums and definitely one I will make again!!

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    Nutritional Facts for Puneri Dal (Yellow Lentils Pune-Style)

    Serving Size: 1 (77 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 264.6
    Calories from Fat 54
    Total Fat 6.1 g
    Saturated Fat 2.0 g
    Cholesterol 0.0 mg
    Sodium 9.0 mg
    Total Carbohydrate 37.9 g
    Dietary Fiber 18.1 g
    Sugars 3.6 g
    Protein 15.1 g

    The following items or measurements are not included:


    asafetida powder

    curry leaves

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