By Devi Poojari
March 23, 2024
Made with a medley of five different types of lentils, this savoury-spicy dal is a deliciously comforting recipe to enjoy with rice or rotis for lunch. Add some sabzi and pickle on the side for a balanced and complete meal.
¼ cup toor dal ¼ cup chana dal ¼ cup masoor dal ¼ cup moong dal 1 onion, finely chopped 1 tomato, finely chopped 2 teaspoons ginger-garlic paste 3 cloves 1 teaspoon cumin seeds 2 bay leaves 3 cups water
1 teaspoon turmeric powder 2 teaspoons red chilli powder 1 teaspoon coriander powder 1 teaspoon kasuri methi 2 tablespoons ghee 2 red chillies 2 tablespoons chopped coriander Salt, to taste
Rinse the lentils and soak them for 30 minutes before pressure cooking with some turmeric powder, salt and a bay leaf for 5 whistles.
Whisk the cooked dal until it turns creamy and set aside while you heat the ghee in a pan.
Sauté the onion and ginger-garlic paste until lightly brown, before adding the chopped tomato and cooking to a mush.
Add all the spice powders and the kasuri methi to the mixture and cook for another 30 seconds.
Pour in the cooked and whisked dal; mix well and combine. Simmer for 5-6 minutes.
Heat some more ghee in a small pan and temper the red chillies and remaining whole spices before tempering the simmering dal.
Sprinkle generously with chopped coriander and serve hot, with rice or rotis.