By Ujjainee Roy
October 28, 2024
Pahadi Chaunsa Dal is a traditional dish from the hilly regions of India, known for its robust flavors and nutritious ingredients. This dal is prepared using a variety of lentils, aromatic spices, and fresh herbs, making it a comforting, wholesome meal that not only warms the soul but also helps boost immunity. The addition of turmeric, garlic, and seasonal vegetables adds anti-inflammatory properties and essential vitamins, making this dal a perfect dish to keep illnesses at bay.
– 1/2 cup moong dal – 1/4 cup toor dal – 1/4 cup masoor dal – 2 tablespoons ghee – 1 onion, finely chopped – 2 tomatoes, finely chopped – 4-5 cloves of garlic, minced – 1-inch piece of ginger – 2 green chilies, slit – 1/2 teaspoon turmeric – 1/2 teaspoon red chili powder – 1 teaspoon cumin seeds – 1/2 teaspoon mustard seeds – 1/2 teaspoon asafoetida
– 1/2 teaspoon black pepper – 1/2 teaspoon fenugreek – 1 teaspoon coriander powder – Salt, to taste – 1/2 teaspoon amchur (dry mango powder) – 4 cups water – Fresh coriander leaves, chopped, for garnish
Rinse the moong, toor, and masoor dal together in water. Soak them for about 15-20 minutes and then drain. In a pressure cooker, add the soaked lentils along with 4 cups of water, turmeric powder, and salt. Pressure cook for 4-5 whistles or until the dal is soft and mushy.
In a large pan or kadhai, heat ghee over medium heat. Add cumin seeds, mustard seeds, and fenugreek seeds. Once they start to splutter, add asafoetida and black pepper. Add the chopped onions and sauté until they turn golden brown.
Then, add garlic, ginger, and green chilies. Cook for another 2-3 minutes until the raw aroma disappears. Add the chopped tomatoes, red chili powder, and coriander powder to the pan. Cook until the tomatoes soften and the oil starts to separate from the masala.
Add the cooked lentils to the pan and mix well. Adjust the consistency by adding more water if needed. Let the dal simmer on low heat for about 10 minutes. Add amchur powder and stir to combine.