Dal #1 ~ North Indian Style
Thick North Indian style dal made with mixed lentils pairs very well with chapathis or rice for a comforting meal
Servings 4 people
Calories 262kcal
Ingredients
- 1 cup mixed dals lentils (I used 1/4 cup each of moong dal, chana dal, masoor dal and toor dal) * see note#1
- 1 cup finely chopped onions approx 1 large
- 1 cup finely chopped tomatoes approx 2 medium-big, juicy ones * see note#2
- 1 tablespoon finely chopped ginger
- 1 tablespoon finely chopped garlic
- 1 loosely packed cup coriander leaves finely chopped (reserve half for the tempering)
- 1 green chilli minced (deseed before mincing if you wish)
- 1 teaspoon red chilli powder adjust to taste
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 large pinch of kasuri methi dried fenugreek leaves * optional
- 1 tablespoon or more of oil or ghee for frying
- salt to taste
For the tempering:
- 1 teaspoon cumin
- 1 green chilli slit (deseed before slitting if you wish)
- 1 small onion finely chopped
- 1 teaspoon ginger finely chopped
- 1 teaspoon garlic finely chopped
- reserved chopped coriander
- 1 tablespoon or more of ghee
Instructions
- Wash the dals 2-3 times or till the water runs clear * see note#3. Soak in plenty of water for at least 45-60 mins (if you are using chana dal) or at least 20 mins if you are not using chana dal.
- While the dal is soaking prep up the rest of the ingredients. When ready, heat oil in a pressure cooker and fry the minced green chillies, ginger and garlic and fry for a few seconds. Then add the onions and fry them until they turn light golden - do not brown them.
- Add the chopped coriander and fry for a few seconds. Next, add the tomatoes, salt to taste and fry until the tomatoes turn mushy.
- Add in the spice powders and fry on a reduced heat so as to not burn them.
- Drain the soaked lentils and add them to the mixture and mix well. Now add 2-1/2 - 3 cups water and bring the mixture to a rolling boil. Check salt to taste and adjust accordingly
- Once the water comes to a boil, place the lid and the weight (whistle) and cook on full heat till the cooker releases 1 whistle. Reduce the heat to a complete sim and cook for a further 12 mins.
- Turn off the heat after 12 mins and let the pressure cooker cool down until you are able to release the weight easily.
- Open, mix and adjust consistency/thickness of the dal by adding water little by little if you find it too thick. If you find it too thin then place it back on the heat and simmer (on a low heat) for 2-3 minutes. Also, at this stage you can add an additional chopped tomato or salt to adjust the tang/saltiness. You may also use a few drops of lime instead of tomato.
- To prepare the tempering/seasoning heat the ghee in a small kadhai/pan and toss in the cumin and let them sizzle for a few seconds before adding the ginger, green chillies and onions. Fry until the onions turn pale/translucent. Pour this mixture over the prepared dal. Cover the lid immediately to trap the aroma of the tempering.
- Garnish with chopped coriander and serve hot with chapathis or rice.
Notes
1. You can use any mix of dals. Sometimes I don't use chana dal as it requires extra soaking time. If you are in a hurry, just skip the chana dal and use a combination of the rest - it doesn't need to be accurate. However, if you are using chana dal it is always advisable to soak the lentils for at least 1 hour or else it will remain uncooked.
2. After the dals are cooked and before tempering/seasoning it do a quick taste to see if the dal is adequately tangy - if the tomatoes are not juicy/sour enough you may need to add another half of a tomato and give the mixture a quick boil. Alternatively a few drops of lime juice will do the trick. Do a taste check before you add either of them.
3. The water used to rinse dals can be used to water your kitchen garden - plants grow well with the added nutrition in this water. 4. There is no real substitute for ghee for tempering this dal so as far as possible try to use it. It greatly enhances the flavour and aroma of the dal so I strongly recommend it.
2. After the dals are cooked and before tempering/seasoning it do a quick taste to see if the dal is adequately tangy - if the tomatoes are not juicy/sour enough you may need to add another half of a tomato and give the mixture a quick boil. Alternatively a few drops of lime juice will do the trick. Do a taste check before you add either of them.
3. The water used to rinse dals can be used to water your kitchen garden - plants grow well with the added nutrition in this water. 4. There is no real substitute for ghee for tempering this dal so as far as possible try to use it. It greatly enhances the flavour and aroma of the dal so I strongly recommend it.
Nutrition
Calories: 262kcal | Carbohydrates: 42g | Protein: 14g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 96mg | Potassium: 742mg | Fiber: 18g | Sugar: 6g | Vitamin A: 538IU | Vitamin C: 17mg | Calcium: 82mg | Iron: 6mg