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Adrak Nimbu Wali Dal

A delicious toovar dal with sharp and tangy flavours of ginger and lemon. Also the unique garnish, makes the dal even more delectable. This is Sanjeev Kapoor exclusive recipe.

New Update
Main ingredients Toovar dal, Ginger, Lemon juice, Turmeric powder, Asafoetida, Ghee, Mustard seeds, Cumin seeds, Garlic, Onion, Green chillies, Fresh coriander leaves
Cuisine Indian
Course Dals and kadhis
Prep time 30-35 minutes
Cook time 20-25 minutes
Serve 4
Taste Tangy
Level of cooking Easy
Others Vegetarian

Ingredients

  • 1½ cups soaked split pigeon peas (toor dal)
  • 2 tablespoons grated ginger
  • 2 tablespoons lemon juice
  • ½ teaspoon turmeric powder
  • ½ teaspoon asafoetida (hing)
  • Salt to taste
  • Tempering
  • 3 tablespoons ghee + to drizzle
  • ½ teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • ¼ teaspoon asafoetida
  • 1 teaspoon finely chopped garlic
  • 1 inch ginger cut into strips
  • 1 medium onion, finely chopped
  • Salt to taste
  • 2-3 green chilies, slit
  • 2-3 tablespoons chopped fresh coriander leaves
  • Garnish
  • Red chilli powder for sprinkling
  • Fresh coriander sprig for garnish

Method

  1. Heat a pressure cooker, add split pigeon peas, squeeze the juice of ginger, add turmeric powder, asafoetida, salt and 3 cups water. Mix, cover and cook under pressure for 3-4 whistles. 
  2. Open the cooker once the pressure has reduced completely. Mix and mash the gram mixture with the back of a spoon.
  3. To make the tempering, heat ghee in a deep pan. Add mustard seeds, cumin seeds and garlic, mix and saute for 1 minute.
  4. Add ginger strips and mix well. Add onion, mix and sauté till translucent.
  5. Add salt and green chillies, mix and sauté for 1 minute. Add lemon juice and cooked gram mixture and mix well.
  6. Add 1 cup water, mix and bring to a boil. Add coriander leaves and mix well.
  7. Transfer the dal into a serving bowl, drizzle some ghee, sprinkle some red chilli powder, garnish with coriander sprig and serve hot.
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