Steps to Make Any-night-of-the-week Punjabi green lentils with deep brown onions and garam masala

Hello everybody, it's Jim, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Favorite Punjabi green lentils with deep brown onions and garam masala. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Punjabi green lentils with deep brown onions and garam masala, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Punjabi green lentils with deep brown onions and garam masala delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Punjabi green lentils with deep brown onions and garam masala is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Punjabi green lentils with deep brown onions and garam masala estimated approx 45 mins.

To begin with this particular recipe, we must prepare a few components. You can cook Punjabi green lentils with deep brown onions and garam masala using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Punjabi green lentils with deep brown onions and garam masala:

1. 1 cup whole green lentils
2. 1 tsp ground turmeric
3. 1/2 tsp salt (or to taste)
4. 1 small pinch of brown sugar (optional)
5. 1 tbsp ghee / vegetable oil
6. 1 tsp of cumin seeds
7. 1 small yellow onion, sliced thinly (or chopped finely, if you wish)
8. 2 clove of garlic
9. 1 tsp grated fresh ginger
10. 2 bird's eye green chillies, sliced
11. 1/4 tsp Punjabi garam masala
12. 1 chopped coriander for garnish (optional)

Steps to make to make Punjabi green lentils with deep brown onions and garam masala

1. Put the lentils into a pan with 2 cups of water (for now, you might need more later if you want it runnier). Let it boil, and skim the scum from the top. Now add turmeric, and continue cooking until soft. When the lentils are soft, add the salt. Add a pinch of sugar if you want now. Add some warm water if you like your lentils less thick or even soupy. (Vicky leaves her lentils whole, but I like to mash some of them up to make the dish creamier.)
2. To make the tarka, first pop the cumin seeds in some hot ghee. First, heat the ghee or oil (it’s hot enough when it starts sizzling when you insert a wooden spoon in it), and then add the cumin. Fry for a few seconds, until the cumin releases its fragrance (watch out, it burns quickly). Then, add the onion, sprinkle it with salt, and fry until golden brown. Now add the chillies, ginger and garlic, and fry for some more, until they soften and loose their raw flavour. If the ginger starts sticking to the pan, add a little water and scrape off. (I usually chop the onion first, then while they’re frying, prepare garlic, ginger and chillies, and add it as I go.)
3. Pour the onion mixture into the dhal and stir through, leaving some tarka on top. Now add the garam masala.
4. Garnish with coriander if using, and serve with some chapattis or rice.

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So that is going to wrap this up for this special food Recipe of Award-winning Punjabi green lentils with deep brown onions and garam masala. Thanks so much for reading. I am sure you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!