Follow these steps for perfect results
Chana Dal
soaked
Masoor Dal
soaked
Salt
to taste
Turmeric Powder
Sugar
Coconut
grated
Cardamom
Cinnamon
Black Peppercorns
whole
Cloves
whole
Coriander Seeds
Cumin Seeds
Fennel Seeds
Fenugreek Seeds
Ghee
Cumin Seeds
tempering
Fennel Seeds
tempering
Wash chana dal and masoor dal and soak for 30 minutes.
Soak the spices ( इलाइची, दालचीनी, पूरी काली मिर्च, लॉन्ग, धनिये के बीज, जीरा, सौंफ, मेथी के दाने) for 15 minutes.
Grind the soaked spices into a paste.
Cook the soaked dals in a pressure cooker with 3 cups of water for 2 whistles.
Add the spice paste, grated coconut, turmeric powder, sugar, and salt to the cooked dal.
Cook for another 3 minutes.
Prepare the tempering by heating ghee in a pan.
Add cumin and fennel seeds and let them crackle for 15 seconds.
Pour the tempering over the dal and mix well.
Adjust the consistency of the dal to be neither too thick nor too thin.
Serve hot with rice or sweet pulao.
Expert advice for the best results
Adjust the amount of sugar to your liking.
Soaking the dals beforehand helps them cook faster.
You can add other vegetables like carrots or peas to the dal.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Garnish with a sprig of cilantro and a drizzle of ghee.
Serve hot with rice or roti.
Pair with a side of raita.
Serve as part of a thali.
Complements the spices.
Discover the story behind this recipe
A traditional dish often served during festivals and celebrations in Odisha.
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