Kevati Recipe - A delicious combination of five types of dals cooked with spices.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Bengal gram (chana dal)(चने की दाल), Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल)

Cuisine : Fusion

Course : Dals and Kadhis


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Kevati checkout Cholar Dal , Cholar Dal , Sindhi Dal , Ambe Dal . You can also find more Dals and Kadhis recipes like Methiwali Arhar Dal, Lemon Rasam, Dal Chenchki , Konkani Palak Ambat. Or try out these recipes from Fusion Cuisine like Green Pea Tikki Chaat, Garlic Baked Fish, Nevris, Baingan Jhol.

Kevati Recipe - How to make Kevati


Prep Time : 0-5 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium


  • Split Bengal gram (chana dal) 4 tablespoons

  • Split pigeon pea (toor dal/arhar dal) 4 tablespoons

  • Split black gram skinless (dhuli urad dal) 4 tablespoons

  • Split red lentil (masoor dal) 4 tablespoons

  • Split green gram skinless (dhuli moong dal) 4 tablespoons

  • Turmeric powder 1/4 teaspoon

  • Ginger 1 inch piece

  • Green chillies 2

  • Onion 1 large

  • Fresh coriander leaves a few sprigs

  • Ghee 3-4 tablespoons

  • Cumin seeds 2 tablespoons

  • Cloves 3-4

  • Bay leaves 2-3

  • Salt to taste

  • Tamarind pulp 2 tablespoons


Step 1

Combine chana dal, toovar dal, urad dal, masoor dal and moong dal. Wash and soak in three to four cups of water for an hour. Drain and pressure-cook along with three cups of water and turmeric powder till done. Lightly mash the dals and keep aside. Peel, wash and finely chop ginger. Remove stems, wash and finely chop green chillies.

Step 2

Peel, wash and finely chop onion. Clean, wash and finely chop coriander leaves. Heat ghee in a thick-bottomed vessel, add cumin seeds, cloves and bay leaves. When they give out a nice aroma, add ginger, green chillies and onion. Sauté on medium heat for a minute.

Step 3

Add cooked dal and salt. Stir, cover and cook on low heat for three to four minutes. Add tamarind pulp and chopped coriander leaves and simmer for another two minutes. Serve hot.

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