Follow these steps for perfect results
Kali Urad Dal (Split)
soaked
Tuvar Dal
soaked
Chana Dal
soaked
Masoor Dal
soaked
Pili Moong Dal
soaked
Tomato
finely chopped
Green Chili
slit
Dry Red Chili
Ginger
grated
Cumin Seeds
Bay Leaf
Turmeric Powder
Coriander Powder
Garam Masala Powder
Asafoetida (Hing)
Dry Mango Powder (Amchur)
Lemon Juice
Salt
Red Chili Powder
Sugar
Ghee
Soak all the lentils for 1 hour.
Add soaked lentils to a pressure cooker with 3 cups of water and salt.
Pressure cook for 3 whistles.
Heat 2 tablespoons of ghee in a pan.
Add cumin seeds and let them crackle for 10 seconds.
Add dry red chilies, ginger, green chilies, and chopped tomatoes.
Cook until the tomatoes soften.
Add bay leaves, asafoetida, turmeric powder, coriander powder, mango powder, and garam masala powder.
Sauté for 3-4 minutes.
Add the cooked lentils to the pan and mix well.
Add salt and simmer for 5 minutes.
Garnish with fresh coriander and serve hot.
Expert advice for the best results
Adjust the spice level to your preference.
Soaking the lentils overnight will reduce cooking time.
Everything you need to know before you start
15 mins
Dal can be made a day ahead.
Garnish with fresh coriander leaves and a dollop of ghee.
Serve with rice or roti.
Serve with a side of raita or salad.
Cools the palate
Discover the story behind this recipe
A staple dish in Rajasthani cuisine.
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