Puneri Daal Recipe

1 cup split Yellow Lentil (Toor dal) 
4 tblsp fresh grated Coconut (Nariyal) 
1 tsp Turmeric Powder (Haldi) 
1 tsp Cayenne Powder 
2 tsp Goda Masala 
2 tsp grated Jaggery 
1 tsp Black Mustard seeds (Rai/Sarson) 
To taste Salt (Namak) 
1 tsp Cumin Seed (Jeera) 
A pinch of Asafoetida (Hing) 
Few Curry Leaves (Kari Patta) 
2 tblsp chopped Coriander Leaves (Dhania Patta) 
1 tblsp Oil 

How to make puneri daal:

  • Clean, wash and drain the lentils.
  • Simmer the lentils in double their quantity of water until soft.
  • Add all the spices, coconut, jaggery and salt.
  • Simmer for a minute and remove from the heat.
  • Heat oil in separate pan and add mustard seeds, allow them to pop and then add cumin seeds, asafoetida and curry leaves.
  • Stir for few seconds.
  • Pour this over the cooked lentil, mix well.
  • Serve hot, garnished with chopped coriander leaves.
  • Goes well with boiled rice.
  • Serve hot with tamarind chutney.