Sukhi Pudine Ki Dal / Dry Mint and Lentil Stew

Pulses /Dals are part of the legume family, but the term “pulse” refers only to the dried seed. Dried peas, edible beans, lentils and chickpeas are the most common varieties of pulses. Pulses are very high in protein and fibre, and are low in fat.

Pulses are a great tasting addition to any diet. They are rich in fibre and protein, and have high levels of minerals such as iron, zinc, and phosphorous as well as folate and other B-vitamins. Pulses come in a variety of shapes, sizes and colours and can be consumed in many forms including whole or split, ground in to flours or separated into fractions such as protein, fibre and starch.

Pulses do not include fresh beans or peas. Although they are related to pulses because they are also edible seeds of podded plants, soybeans and peanuts differ because they have a much higher fat content, whereas pulses contain virtually no fat.

Pulses play a very important part in the Indian Cuisine. Dal can be  cooked in different ways.I am sure many of you would agree with me that dal is the most comforting food anytime.

I would like to share with you a very humble recipe from my kitchen today. My Contribution for the #Foodiemonday #Bloghop theme of #Daldelights

Recipe for Sukhi Pudine Ki Dal / Dried Mint and Lentil Stew(No onion & No Garlic Recipe):


1 Cup Toor Dal / Pigeon Peas

1 Cup Moong Dal/ Mung Bean

2 Green Chillies slit

1 Tsp Grated Ginger

1/4 Tsp Haldi / Turmeric

For Tadka / Tampering:

3/4 Tsp Rai/ Mustard seeds

1 Tsp Jeera / Cumin

4 Red Button Chillies

1.5 Tsp Dry Mint leaves (Sun dried and stored)

3 Tsp Ghee / Clarified Butter

1/4 Cup Chopped Coriander

1 Tsp Red Chilli Powder

Juice of 1 Lemon

1/4 Tsp Hing/ Asafoetida

Salt to taste


Wash the dals and pressure cook them along with turmeric/ haldi, green chilli and ginger grated upto 3 whistles and keep it aside.

Heat a heavy bottom pan. Add ghee, rai and jeera.Once you hear them splutter add the dry red chillies and chilli powder.Mix well. Add the pressure cooked dal and salt to taste. Add 1 cup of water to adjust the consistency.Let it simmer for 5 mins.Crush the dry pudina between your palms and add it to the simmering dal.Let is simmer for 2 mins. Add the lime juice and garnish with chopped coriander.

Serve hot with piping hot Rice and Pickle or Phulkas.

A sheer bliss!!!!



This Recipe is Contributed to:

The well seasoned cook

 Lisa’s  Kitchen

Herbs, Spices and Tradition

15 thoughts on “Sukhi Pudine Ki Dal / Dry Mint and Lentil Stew”

  1. Preethi, I make a variety of dals but add the usual like coriander, methi, kasuri methi for flavour. Never tried with dry mint. Next dal preparation will certainly have pudina in it. Thanks for sharing the recipe.

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