How to make Keoti Dal - A popular Gujarat dish - made from a combination of various dals.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

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

Cuisine : Gujarati

Course : Dals and Kadhis

Keoti Dal Recipe Card

Keoti Dal
Print

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

For more recipes related to Keoti Dal checkout Dal Dhokli, Methiwali Arhar Dal, Mysuru Rasam, Panchvarna Rasam . You can also find more Dals and Kadhis recipes like Lucknowi Dal, Sprouted Hara Chana Amti, Lentils With Spinach, Egg Dal Tadka.

Prep Time : 41-50 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Keoti Dal Recipe

  • Split pigeon pea (toor dal/arhar dal) soaked 1/4 cup

  • Split Bengal gram (chana dal) soaked 1/2 cup

  • Split red lentil (masoor dal) soaked 1/4 cup

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Onions 2 medium

  • Garlic 5-6 cloves

  • Dried red chillies 4

  • Ghee 2 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Curry leaves a few

Method

Step 1

Drain and put toovar dal, chana dal, masoor dal, salt, turmeric powder and 3 cups water in a pressure cooker and cook under pressure till 3 whistles are given out. Meanwhile chop onions and garlic. Cut the red chillies and remove the seeds.

Step 2

Heat ghee in a small non stick pan, add mustard seeds and let them splutter. Add cumin seeds, curry leaves, red chillies, onions and garlic and sauté till fragrant. Open the lid of the cooker when the pressure has reduced completely, add the tempering and mix well. Serve hot with rice or roti or parantha.