How to make Tri Colour Dal
This recipe is contributed by Member DR DUKHI RATHA.
Main Ingredients : Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल), Fresh green peas (ताज़े हरे मटर)
Cuisine : Indian
Course : Dals and Kadhis
For more recipes related to Tri Colour Dal checkout Keoti Dal, Dal Dhokli, Mysuru Rasam, Panchvarna Rasam . You can also find more Dals and Kadhis recipes like Paruppu Urundai Kozhambu Vegan Kadhi- SK Khazana Batatyachi Amti Langar ki Dal - SK Khazana
Tri Colour Dal 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 : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Tri Colour Dal Recipe
Split pigeon pea (toor dal/arhar dal) 1 cup
Fresh green peas 1/2 cup
Onion 1 small
Green chilli split and lightly fried 2
Ginger-garlic paste 1 tablespoon
Tomato chopped 1 medium
Cumin seeds 2 teaspoon
Red capsicum chopped 1
Yellow capsicum chopped 1
Green capsicum chopped 2
Salt to taste
Turmeric powder a pinch
coriander leaves for garnish
Method
Step 1
Pressure cook the dal till done. Remove and allow it to cool.
Step 2
Heat a non stick pan. Dry roast the cumin seeds, add onion, chillies and ginger garlic paste. Saute well for two minutes.
Step 3
Add tomato, peas, all three capsicums and sauté well. Add 1 cup water and salt. Allow the mixture to boil well.
Step 4
Add turmeric powder and mix. Add the cooked dal and boil again.
Step 5
Serve hot garnished with coriander leaves.
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