Sukhi Daal Punjabi

Pulses (daal) are a very component of Indian home cooking. The types of pulses used in India and the varying ways in which they are prepared is remarkable. However, this is one variety which is not very common and you would usually find it only in some households in North India, especially Punjab. Just love this Mom's recipe 

Ingredients (serves 4)
1 cup daal (soaked for atleast 5 hours, preferably overnight)
3 tomatoes - chopped
3 onions chopped
2 green chillies - finely chopped (optional)
1 tsp ginger grated
3 cloves of garlic minced (optional)
Pinch of asafoetida
1/4 tsp garam masala
1/2 tsp coriander powder
1/2 tsp cumin
Salt to taste
2 tsp desi ghee
1 tbsp fresh coriander


1. In a wok, heat ghee and add asafoetida and cumin (both optional).

2. Now add green chilies, garlic, ginger and chopped onion and let it cook till onion turns golden brown.

3. Add tomatoes and all spices in it (once the tomatoes have softened). Cover it and cook it for 5 mins.

4. Now add soaked daal with one cup water. Let it boil and then cook it on slow gas till water evaporates. (Optionally if you have a pressure cooker, let there be one whistle only and then let the water evaporate)

Garnish with fresh coriander and serve


  1. Quick and easy to made recipe.I am from Punjab and we usually cook pulses or daal thrice or four times a week.I am surely gonna try this soon.



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This blog is from the kitchen of Neha Gupta and Mridul Karkara. We go about our days pretending to be HR Managers and Business Consultants respectively, though in reality, just thinking about our next big meal! This food blog is a representation of our experiments in the kitchen and for the simple joy of cooking and sharing!

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