Dal Phirni Recipe - Phirni made of moong dal.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Split green gram skinless (dhuli moong dal), Milk

Cuisine : Punjabi

Course : Desserts

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Dal Phirni

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Dal Phirni Recipe - How to make Dal Phirni


Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • Split green gram skinless (dhuli moong dal) soaked in water for 3-4 hours ground1/2 cup

  • Milk 1 litre

  • Sugar 3 tablespoons

  • Saffron (kesar) a pinch

  • Oats 2 tablespoons

  • Pistachios finely chopped10-12


Step 1

Heat milk in a non stick pan and bring it to a boil. Add ground dhuli moong dal and whisk well.

Step 2

Cook on a low heat till the mixture thickens. Add sugar and mix well.Cook the mixture, stirring continuously. Add saffron and mix well.

Step 3

Cook for 15 minutes, stirring continuously, till the dal gets cooked.Add oats and mix well.

Step 4

Cook for 2-3 minutes stirring continuously. Transfer into a serving bowl. Garnish with pistachios, cool and serve.