There is nothing fancy about this dal. It is just a simple homemade style lentil preparation made with some leftover cabbage and tuvar dal (pigeon pea lentil). It is cooked with few basic ingredients that is easily available in the kitchen. This yummy side dish goes absolutely well if paired with any form of rice preparation or Indian bread for a wholesome meal. So check the step by step pictorial recipe to prepare it.
- 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
- 1 cup cabbage, chopped
- 2 tbsp. oil
- 1 tsp. cumin seeds
- 1/4 tsp. asafoetida
- 1 onion, chopped
- 1-2 green chilies, chopped
- 1 tsp. ginger-garlic paste
- 1/2 tsp. turmeric powder
- 1/2 tsp. red chili powder
- 1 tsp. coriander powder
- 1/2 tsp. cumin powder
- salt to taste
- 1 tomato, chopped
- 1-2 tbsp. Maharashtrian garlic chutney (opt)
- 1 tbsp. coriander leaves, chopped
- 1 tsp. ghee
Pressure cook the tuvar dal and chopped cabbage along with 1 & 1/2 cups water and a pinch of turmeric powder for 4-5 whistles. Keep aside.
Heat oil in a pan and temper with cumin seeds and asafoetida. Sauté for a few seconds and then add the onion and green chilies. Stir fry till light brown,
Add the ginger-garlic paste and all the dry spices and give it a stir. Add the chopped tomatoes and continue to sauté till it is nicely mashed.
Add the boiled dal and simmer on a low flame for 1-2 minutes, Add the garlic chutney and coriander leaves and switch off the flame.
When done, add the ghee and give it a stir and serve with any form of rice preparation or Indian bread for a wholesome meal.
Pressure cook tuvar dal & chopped cabbage along with 1 & 1/2 cups
water & a pinch of turmeric powder for 4-5 whistles. Keep aside.
Heat oil & temper with cumin seeds & asafoetida. Sauté few seconds.
Add the onion and green chilies. Stir fry till light brown,
Add the ginger-garlic paste & all the dry spices & give it a stir.
Add chopped tomatoes & continue to sauté till it is nicely mashed.
Add the boiled dal & simmer on a low flame for 1-2 minutes,
Add garlic chutney & coriander leaves & switch off the flame.
When done add the ghee and give it a stir.
Serve with any form of rice preparation or Indian bread.
This is a Mughlai style dal very popular in many North Indian restaurants. It is a rich and creamy lentil preparation, where Tuvar dal / pigeon pea lentil is cooked along with yoghurt, milk and cream for a smooth texture. The addition of cardamoms, cloves and saffron takes you to another level.
A small live charcoal is used to give a smoky flavour to the dal. Then a tempering of cumin seeds, dry red chili and garlic is poured over the final product for a distinct aromatic flavour. This delicious dish can be had with any Indian bread or plain Biryani.
- 1 cup tuvar dal (split pigeon pea lentil), soaked for 30 minutes
- 1 tbsp. butter
- 1 tbsp. oil
- 1 tsp. cumin seeds
- 2 tsp. garlic, chopped
- 1 onion, chopped
- 10 green cardamoms
- 10 cloves
- 2-3 green chilies, slit
- 1/4 tsp. turmeric powder
- 1/2 tsp. red chili powder
- salt to taste
- 3/4 cup yogurt, beaten
- 1/2 cup milk
- 1/4 cup cream
- pinch of saffron mixed with 2 tbsp. milk/water
- 2 betel leaves
- 1 small charcoal
- 1 dry red chili
- 1 tbsp. coriander leaves, chopped
- 1 tsp. ghee
Dry roast the cardamoms and cloves for a few seconds. When cool, grind it and keep aside. Keep the charcoal on the open flame and let it burn till it turns red.
Pressure cook the lentils in 2 cups water, turmeric powder and red chili powder for 4-5 whistle. Blend well with a hand blender till it is well mashed.
Heat butter and oil in a pan. Temper with 1/2 tsp. cumin seeds and sauté till it stops crackling, Add 1 tsp. garlic and sauté till it changes colour.
Add the onion and fry till light brown. Add the cooked dal, salt, yoghurt, milk and green chilies. Bring it to a boil and add the cardamom powder, saffron and cream. Mix to combine well.
Now place the betel leaves on the cooked dal and place the live charcoal on it. Pour a tsp. of oil over it and immediately cover with a lid for 10 minutes. This is how you will get a good smoky flavour.
Remove the betel leaves and the charcoal. Heat ghee in a pan and temper with the remaining cumin seeds and dry red chili. After it stops crackling, add the remaining garlic and sauté till it changes colour.
Pour this tempering on the dal and serve, garnished with coriander leaves and a drizzle of some cream.
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.
This is a sweet, tangy and a yummy Tuvar dal in a Gujarati style. This is a common dal prepared in most of the Gujarati household. Yam and peanuts are added to it to give a very different flavour. Healthy and wholesome, this dish can be had either with rice or chapattis.
- 1/2 cup tuvar dal (split pigeon pea lentil)
- 1 tomato, chopped
- 2 tbsp. peanuts
- 1/2 cup yam (suran), chopped
- 1 tsp. ginger, grated
- 2 green chilies, slit
- 1/2 tsp. cumin seeds
- 1/2 tsp. mustard seeds
- 1/2 tsp. fenugreek seeds
- 2 bay leaves
- 1" cinnamon stick
- 3 cloves
- 1 sprig curry leaves
- 1/4 tsp. asafoetida
- 2 dry red chilies
- 1/2 tsp. tamarind paste
- 1 tsp. sugar
- 1 tsp. lemon juice
- 1/2 tsp. turmeric powder
- 1/2 tsp. red chili powder
- salt to taste
- 2 tbsp. oil
- 1 tbsp. ghee (clarified butter)
- 1 tbsp. coriander leavers, chopped
Pressure cook the dal in 2 cups water for 3-4 whistles. When cool, blend and keep aside. Pressure cook the yam and peanuts in one cup water for two whistles. Drain when cool and keep aside.
Heat oil and ghee in a pan and temper with mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bay leaves, red chilies and asafoetida.
After it stops spluttering, add 1 cup water, salt, sugar, turmeric powder, red chili powder, tamarind paste, tomatoes, lemon juice, ginger and green chilies.
Bring it to a boil and simmer for 4-5 minutes on med. flame. Add the boiled dal, boiled yam and peanuts and simmer further for 3-4 minutes on low flame. Serve hot, garnished with coriander leaves.
