How to make Dal Bahar -
A simple yet nutritious dish – dal cooked with vegetables and spices .
This recipe has featured on the show Khanakhazana.
Main Ingredients : Split pigeon pea, Carrots (गाजर)
Cuisine : Indian
Course : Dals and Kadhis
For more recipes related to Dal Bahar checkout Keoti Dal, Dal Dhokli, Dal Dhokli, Sabz Bahar Arhar Dal . You can also find more Dals and Kadhis recipes like Varan Phal - SK Khazana VEGAN BHINDI KADHI- SK Khazana VEGAN DAL FRY-SK Khazana Lentils With Spinach
Dal Bahar Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 51-60 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Dal Bahar Recipe
Split pigeon pea 3/4 cup
Carrots
Carrot 1/2 inch pieces 1 medium
French beans 1/2 inch pieces 3-4
Drumstick 2 inch pieces 1
Cauliflower separated into florets 1/4 small
Oil 2 teaspoons
Mustard seeds 1/2 teaspoon
Cumin seeds 1 teaspoon
Curry leaves 6-8
Asafoetida optional a pinch
Green chillies slit 1-2
Garlic chopped 5-6 cloves
Ginger chopped 1 inch piece
Turmeric powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Fresh coriander leaves chopped 2 tablespoon
Lemon juice 1 tablespoon
Method
Step 1
Soak dal in two cups of water for an hour.
Step 2
Heat oil in a cooker. Add mustard seeds, cumin seeds, curry leaves, asafoetida, slit green chillies, garlic and ginger. Sauté for a minute.
Step 3
Add carrots, French beans, drumstick and soaked dal and mix. Now add turmeric powder, red chilli powder, salt and sufficient water and bring to a boil. When the water comes to a boil, add cauliflower, coriander leaves and lemon juice.
Step 4
Stir and put the lid of the cooker on. Cook under pressure till one whistle. Switch off the heat, open the pressure cooker lid only when all the steam has ceased in it. Mix lightly with the back of the round spoon.
Step 5
Serve hot.
Nutrition Info
Calories : 415.3 Kcal
Carbohydrates : 42.45 gm
Protein : 16.42 gm
Fat : 17.105 gm
Other : 6.79
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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 www.sanjeevkapoor.com 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.
