How to make Thikri Ki Dal - Baghar cooking is induced

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split red lentil (masoor dal) (मसूर दाल), Salt (नमक)

Cuisine : Rajasthani

Course : Dals and Kadhis

Thikri Ki Dal

Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

You can also find more Dals and Kadhis recipes like Batatyachi Amti, Dal Pakhtooni, Buttermilk Sambhar, Gujarati Kadhi.

Thikri Ki Dal Recipe Card

Thikri Ki Dal

Prep Time : 41-50 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Spicy

Ingredients for Thikri Ki Dal Recipe

  • Split red lentil (masoor dal) 1 1/2 cups

  • Salt to taste

  • Red chilli powder 1/2 tablespoons

  • Turmeric powder 1/4 tablespoons

  • Ghee 6 tablespoons

  • Onion 1 large

  • Fresh coriander leaves 2 tablespoons

  • Green chillies broken into 2 4

  • Lemon juice 2 tablespoons

  • Garlic 8-10 cloves

  • Curry leaves 25

  • Red chillies 4-5

  • Cumin seeds 1 teaspoon

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Earthenware bowls (kulhad) broken 2 three to


Step 1

Wash lentils and boil in five cups of water adding salt, red chilli powder and turmeric powder.

Step 2

When half cooked, add one tablespoon of ghee. When lentils are cooked, mash and keep aside. Peel, wash and finely slice onion.

Step 3

Clean, wash and coarsely chop coriander leaves. Remove stems, wash and break green chillies into large pieces.

Step 4

Peel, wash and finely chop garlic. Wash curry leaves and pat them dry. Remove stems of red chillies. Heat the cooked lentils.

Step 5

Separately heat two to three tablespoons of ghee and fry the onion till golden brown. Add to the lentils. Add green chillies and coriander leaves and cook for five minutes over low heat.

Step 6

For baghar, heat three tablespoons of ghee. Add cumin seeds, whole red chillies, garlic, fenugreek seeds and curry leaves.

Step 7

When the chillies darken, pour the baghar over the lentils and cover immediately.

Step 8

Wash the pieces of earthen pot. Heat on burning charcoal or gas till red. Put them in the lentils as a second baghar and cover immediately. Add lemon juice before serving

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.