Follow these steps for perfect results
Green Moong Dal
White Urad Dal
Kali Urad Dal
Masoor Dal (Split)
Masoor Dal
Rajma
Kabuli Chana
Yellow Moong Dal
soaked
Arhar Dal
soaked
Onion
finely chopped
Tomato
finely chopped
Ginger Garlic Paste
Green Chili
chopped
Coriander Powder
Red Chili Powder
Garam Masala Powder
Kasoori Methi
Ginger
finely chopped
Ghee
Dal Sugar (Cinnamon Stick)
Cumin Seeds
Salt
Soak all lentils (except pili moong dal and arhar dal) overnight.
Soak pili moong dal and arhar dal for 20 minutes.
Combine all lentils in a pressure cooker with water and cook for 3 whistles.
Mash the cooked lentils and set aside.
Heat ghee in a pan.
Add dal chini (cinnamon stick) and cumin seeds; let them sizzle for 15 seconds.
Add chopped onion and sauté until golden brown.
Add ginger-garlic paste and sauté for 2 minutes.
Add chopped tomatoes and green chili; cook until tomatoes soften.
Add coriander powder, red chili powder, and garam masala powder; cook for 3 minutes.
Add the cooked lentils, salt, and water (as needed) to the pan.
Simmer for 10 minutes.
Add kasuri methi (dried fenugreek leaves) and mix well.
Add finely chopped ginger; turn off the heat.
Serve hot with rice or roti.
Expert advice for the best results
Soaking the lentils overnight helps in faster cooking and better digestion.
Adjust the amount of spices to your preference.
Garnish with fresh coriander leaves for added flavor and visual appeal.
Everything you need to know before you start
15 mins
Can be made a day ahead and reheated.
Serve in a bowl, garnished with fresh ginger and a dollop of cream or ghee.
Serve hot with roti, naan, or rice.
Pair with a side of yogurt or raita.
Enhances the earthy flavors.
Complements the spices.
Discover the story behind this recipe
Dal is a staple food in Indian cuisine, often served as part of a thali.
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