Dal is cooked in every house in India in one form or another. It is very rich in protein and is often used as a
vegetarian substitute of meat dishes. It makes a good accompaniment with most rice dishes and Indian Chapattis. Dal
can also be enjoyed on it’s own as a soup.
Preparation time: 30 minutes
- Urad Dal (lentil) – 200 gm
- Chana Dal (lentil) – 100 gm
- Kidney beans – 50 gm
- Full cream – 150 ml
- Onion, chopped – 1 large
- Tomato, chopped – 1 large
- Ginger, grated/paste – 1 teaspoon
- Garlic, grated/paste – 1 teaspoon
- Salt – 2 teaspoon or to taste
- Chilli powder – 1 teaspoon or to taste.
- Coriander, freshly chopped – 1 small bunch.
- Cumin seeds – 1 teaspoon
- Butter – 20 gm
- Green chillies, finely chopped – 2
- Turmeric powder – 2 teaspoon
- Water – 500 ml
- Wash both dals (urad and chana), kidney beans and soak it for at least 6 hours or more if possible. Wash it
thoroughly and put in a large pan with 500 ml water.
- Add 2 teaspoon salt to it and let it boil for 20 minutes (or until soft and tender) on medium heat. Stir it continuously to
prevent sticking to the bottom of the pan.
- In another pan, melt butter. Add cumin seeds, green chillies, onions and fry till it is golden brown. Then add grated
garlic, ginger and fry for 2 minutes on low heat.
- Then add the tomatoes. Stir and fry till the oil separates. When you notice oil on the side of the pan, the spices are
ready. Add chilli powder, turmeric now and fry for another minute before removing from the heat.
- Add these spices to the dal and let it cook on very low heat for 5 minutes. Add cream and let it boil for another 1
minute before removing from heat. Garnish with freshly chopped coriander and serve hot.
You can use the same recipe for most dals. You can add freshly chopped vegetable like carrots, peas, beans, small
florets of cauliflower, coconut pieces and dry fruits either while cooking or as garnishing.
If you like eating dal, use a pressure cooker to get the best results and to save cooking time!