Follow these steps for perfect results
black urad dal (split)
soaked
chana dal
soaked
ginger
grated
green chili
chopped
tomato
finely chopped
bay leaf
whole
dal chini (cinnamon stick)
whole
turmeric powder
garam masala powder
coriander leaves
chopped
ghee
cumin seeds
dry red chilies
broken
Combine kali urad dal, chana dal, ginger, green chili, tomato, bay leaf, dal chini, turmeric powder, and garam masala powder in a pressure cooker.
Add 2 1/2 cups of water.
Pressure cook for 2-3 whistles on high heat, then reduce heat to low and cook for 10 minutes.
Turn off the heat and let the pressure release naturally.
Once the pressure is released, transfer the dal to a serving bowl.
Prepare the tempering: Heat ghee in a small pan.
Add cumin seeds and dry red chilies.
Fry for 15 seconds, or until the cumin seeds sizzle.
Pour the tempering over the dal and mix well.
Garnish with chopped coriander leaves.
Serve hot with tomato cucumber onion raita and bhakri.
Expert advice for the best results
Soaking the dals for 30 minutes before cooking helps to reduce cooking time.
Adjust the amount of chili to your preference.
For a richer flavor, add a dollop of butter while serving.
Everything you need to know before you start
15 minutes
Can be made a day in advance.
Serve in a bowl, garnished with coriander leaves and a swirl of cream.
Serve hot with rice or roti.
Accompany with raita and salad.
Cools the palate
Discover the story behind this recipe
A staple dish in North Indian cuisine, often served during family meals and celebrations.
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