A very popular lentil recipe, it differs from one region to the other. There are many versions to it and is also a bit different from one household to the other. Whatever the reason, this dal recipe is simply delicious and nutritious too. A comfort food for many, it can be had both with rice or chapati. When having it with rice, it can be accompanied with some roasted papad.
- 1/2 cup tuvar dal (split pigeon pea lentil), soaked for 30 minutes
- 1/2 cup moong dal (split green gram), soaked for 30 minutes
- 3 tbsp. oil
- 1 tsp. mustard seeds
- 1 tsp. cumin seeds
- pinch of asafoetida
- 1 dry red chilly
- 1 tsp. urad dal (split black gram)
- 1 onion, chopped
- 1 sprig curry leaves
- 1 tsp. ginger, chopped
- 1 tsp. garlic, chopped
- 1 tomato, chopped
- 1 tsp. cumin powder
- 1/2 tsp. turmeric powder
- 1/2 tsp. red chili powder
- 1/2 tsp. garam masala powder
- salt to taste
- 1-2 green chilies, split
- 1-2 tsp. lime juice
- coriander leaves to garnish
Pressure cook both the dals in 2 cups water for 4-5 whistles. Whisk well and keep aside.
Heat 2 tbsp. oil in a pan and temper with 1/2 tsp. cumin seeds, 1/2 tsp. mustard seeds, red chili and urad dal. After it stops spluttering add the asafoetida, onion, ginger, garlic and curry leaves.
Sauté till light brown. Now add all the dry spices mixed with some water. Sauté for a few seconds.
Add the tomatoes and continue to sauté till oil leaves the sides of the pan. Now add the boiled dal and split green chilies.
Simmer on a low flame for 3-4 minutes. Remove from the flame, add the lime juice and keep aside.
Heat remaining 1 tbsp. oil and temper with the remaining mustard seeds and cumin seeds. After it stops spluttering, switch off the flame and pour this tempering on the prepared dal. Serve, garnished with coriander leaves.
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