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Dal Poori

Serves 4
40 mins
375 Kcal
Dal Poori is one of the tasty Indian dishes known for its richness in flavours and festive appeal. Fluffy deep-fried bread, poori here, accompanied with flavour-filled spiced dal curry, more commonly chana dal - split chickpea, makes this dish even more special. Hailing from Northern India, Dal Poori is a pleasure for places like Uttar Pradesh and Bihar to indulge in on an occasion or festival. Its uniqueness lies in preparation, for Dal Poori has dough prepared from wheat flour and sometimes maida. A hint of ghee adds to it the richness. Pooris are rolled out into small discs and fried until fluffed up and turned golden brown, resulting in a crispy yet tender bread. The accompaniment of dal is usually done thick and highly flavoured with a combination of traditional spices. You can add coriander, cumin, fennel seeds, black pepper, and cinnamon. Fresh masala powder, onions, tomatoes, ginger, garlic, and green chilli are often added to enhance taste. Dal Poori, when together, make up a hearty and satisfying meal. It is frequently served with various sides: pickles, yoghurt or a simple salad of chopped onions and coriander that brings a fresh contrast to the dish. Some prefer serving it with spiced fried green chillies for an extra kick. Dal Poori serves a healthful, protein-rich meal with a rich melding of flavour elements between the spiciness of the dal and buttery flavour with the sweetness of poori.

Ingredients required for Dal Poori

  1. 1 cup chana dal
  2. 1/2 tsp turmeric powder
  3. 2-3 inch cinnamon stick
  4. 2 tomato
  5. Salt
  6. 1 tsp cumin seeds
  7. 1 tsp black pepper
  8. 1 tsp fennel seeds
  9. 4 bay leaves
  10. 3-4 dry red chilli
  11. 1/2 tsp clove
  12. 1 cup maida
  13. 1 cup wheat flour
  14. 1 tsp sugar
  15. Oil
  16. 1 tbsp ghee
  17. Coriander leaves
  18. 1 tsp lemon juice
  19. 1 tsp coriander powder
  20. 1 tsp spice masala
  21. 3 tbsp besan
  22. 2 onion

Cooking steps for Dal Poori

  1. 1
    This is an easy-to-follow recipe of Dal Poori.
  2. 2
    Add the soaked chana dal, turmeric powder, and salt to a pressure cooker. Mix well, cover it, and cook on a medium flame for two whistles.
  3. 3
    Dry roast coriander seeds, cumin seeds, fennel seeds, black pepper, cloves, bay leaves, cinnamon sticks, Kashmiri red chillies, star anise, and cardamom over a low flame in a pan till the spice becomes aromatic. Allow it to cool down slightly.
  4. 4
    Grind it into a fine powder. Set it aside.
  5. 5
    Grind two medium-sized onions into a nice smooth paste using a mixer jar. Set it aside.
  6. 6
    Add two tomatoes, 1-inch ginger, 5-6 garlic cloves, and one green chilli in the mixer jar. Grind to a smooth paste and set aside.
  7. 7
    Mix three tablespoons besan with 1 cup water in a bowl to get a lump-free slurry. Set this aside for later use.
  8. 8
    Heat 4 tablespoons of oil in a pan on a medium flame. Saut the ground onion paste till oil separates from sides.
  9. 9
    Add tomato, ginger, garlic, and green chilli paste with a pinch of salt. Fry till oil begins to separate from the mixture.
  10. 10
    Reduce the flame and add 1/2 Tsp turmeric powder, 1 Tbsp red chilli powder, 1 Tsp coriander powder, and 1 Tsp prepared masala and sprinkle a little water so it doesn't get burnt.
  11. 11
    Let the masala get fried by keeping it saut ing till the oil oozes out from the masala.
  12. 12
    Pour the prepared besan slurry and mix well.
  13. 13
    Bring the mixture to a boil, stirring to ensure it combines smoothly with the masala base.
  14. 14
    Add cooked chana dal to Dal.
  15. 15
    Reduce flame and let it simmer for 7-10 minutes.
  16. 16
    Add one tablespoon of lemon juice and chopped coriander leaves on top.
  17. 17
    Take maida, wheat flour, salt, sugar and 1 Tsp ghee in a mixing bowl. Mix well. Add water slowly to make a dough that is medium-soft in consistency. Cover and rest for 10 minutes, then again knead till it is smooth.
  18. 18
    Divide the dough into small portions and roll each into a medium-thick disc. Fry pooris in hot oil, over medium-high flame, till they are golden on both sides. Serve the dal poori hot.

Shop Ingredients

Besan (3 Tbsp)
64
1
60
1
128
1
106
1
65
1
98
1
80
1
73
1
130
1
90
1
Coriander Leaves
12
1
12
1
50
1
Cumin Seeds (1 Tsp)
720
1
310
1
40
1
122
1
80
1
383
1
80
1
95
1
209
1
121
1
Lemon Juice (1 Tsp)
38
1
64
1
49
1
Fennel Seeds (1 Tsp)
62
1
78
1
64
1
78
1
115
1
58
1
Oil
171
1
147
1
150
1
168
1
151
1
151
1
765
1
150
1
187
1
332
1
Maida (1 cup)
39
1
61
1
38
1
66
1
80
1
46
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71
1
58
1
Chana Dal (1 cup)
66
1
65
1
72
1
124
1
129
1
65
1
76
1
140
1
104
1
105
1
Wheat Flour (1 cup)
130
1
294
1
315
1
488
1
526
1
59
1
79
1
257
1
364
1
464
1
Clove (1/2 Tsp)
58
1
41
1
46
1
124
1
100
1
91
1
94
1
202
1
164
1
50
1
Dry Red Chilli (3-4)
37
1
62
1
52
1
104
1
121
1
83
1
260
1
132
1
67
1
121
1
Bay Leaves (4)
29
1
19
1
20
1
44
1
35
1
Coriander Powder (1 Tsp)
37
1
70
1
32
1
45
1
Turmeric Powder (1/2 Tsp)
58
1
101
1
225
1
56
1
59
1
279
1
Ghee (1 Tbsp)
384
1
316
1
314
1
570
1
570
1
719
1
651
1
617
1
376
1
151
1
Sugar (1 Tsp)
51
1
51
1
55
1
247
1
75
1
294
1
54
1
79
1
50
1
269
1
Onion (2)
32
1
39
1
35
1
20
1
61
1
59
1
67
1
Salt
27
1
24
1
113
1
22
1
50
1
105
1
107
1
53
1
125
1
73
1
Black Pepper (1 Tsp)
39
1
129
1
64
1
62
1
150
1
277
1
270
1
244
1
173
1
202
1
Cinnamon Stick (2-3 inch)
27
1
32
1
Tomato (2)
13
1
14
1
23
1
23
1
19
1
10
1

FAQs

What is Dal Poori, and how is it unique?

Dal Poori is a deep-fried Indian bread that's unique because it is stuffed with a flavourful and spiced dal filling, usually made with split chickpeas, chana dal or split yellow lentils, moong dal. While regular poori is a simple unleavened fried bread made only with wheat flour, Dal Poori adds flavour and texture with spiced lentil stuffing.

What are the ingredients contained in the filling of Dal Poori?

The filling of Dal Poori is generally prepared with cooked and smashed dal; chana dal is the most commonly used, and moong dal is also used. The boiled lentils are spiced using various ingredients, including cumin seeds, coriander powder, fennel seeds, ginger, green chillies, and sometimes a pinch of asafoetida for extra depth. Salt and turmeric are added for improved flavour and colour, respectively. Dal mixture is seasoned and thickened to the consistency of a paste, making it easy to stuff the dough before frying it.

How is Dal Poori usually served? What are some of its perfect accompaniments?

Dal Poori is most often had with several side dishes that balance the flavours of this dish. Popular side dishes accompanying the recipe include aloo sabzi, tangy pickles, yoghurt or raita to cool down the spices. It is sometimes eaten as a celebratory meal with chana masala, chickpea curry, or even kheer, rice pudding. These sides are enhanced by their disparate textures and flavours to complement the stuffed bread with dal.