How to make Thikri Ki Dal -

Dal made more fragrant by dipping a red hot piece of terracotta.

Sanjeev Kapoor

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

Main Ingredients : Split red lentils (masoor dal), Green chillies (हरी मिर्च )

Cuisine : Rajasthani

Course : Dals and Kadhis

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

For more recipes related to Thikri Ki Dal checkout Srilankan Dal Curry, Sookhi Masoor Dal, Panchmel Dal. You can also find more Dals and Kadhis recipes like Vegan Kadhi- SK Khazana Vaal Curry Dal Makhani Amti

Thikri Ki Dal

Thikri Ki Dal Recipe Card


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. 

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Thikri Ki Dal Recipe

  • Split red lentils (masoor dal) soaked 1 1/2 cups

  • Green chillies finely chopped 1 tablespoon

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Ghee 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Onion sliced 1 large

  • Crushed garlic 1 tablespoon

  • Dried red chillies 2

  • Curry leaves 8-10

  • Red chilli powder 1/2 teaspoon

  • Fresh coriander sprigs 5-7

  • Juice of ½ lemon


Step 1

Boil red lentils with salt, turmeric powder and sufficient water in a non-stick pan. Add green chillies, mix well and cook till the lentils are done.

Step 2

Heat ghee in another non-stick pan.

Step 3

Heat a terracotta piece on direct flame for 5-7 minutes.

Step 4

Add cumin seeds, fenugreek seeds and onion to the pan and sauté for half a minute. Add garlic and sauté further for half a minute.

Step 5

Roughly chop dried red chillies.

Step 6

Add curry leaves to the 2nd pan. Add red chillies and red chilli powder and mix well. Add this tempering to the lentils.

Step 7

Roughly chop coriander sprigs and add to the pan.

Step 8

Dip the hot terracotta in the lentil mixture and cover immediately. Simmer for 2-3 minutes.

Step 9

Discard terracotta piece from the lentils.

Step 10

Transfer the lentils into a serving bowl and serve hot.

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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.