How to make Dal -
This is daily dal with simple tempering that goes so well with steamed rice.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split skinless pigeon peas (tuvar dal/arhar dal), Ghee (घी)
Cuisine : Indian
Course : Dals and Kadhis
You can also find more Dals and Kadhis recipes like Toor Nu Khatti Meethi Dal-SK Khazana Punjabi Kadhi Doodhi Chana ni Dal - SK Khazana Sprouted Hara Chana Amti
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 : 6-10 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Dal Recipe
Split skinless pigeon peas (tuvar dal/arhar dal) soaked for 20 minutes 1 cup
Ghee 1 teaspoon
Oil 1 teaspoon
Garlic finely chopped 1 tablespoon
Fresh coriander leaves chopped 1 tablespoon
Curry leaves 7-8
Green chillies finely chopped 1 teaspoon + for garnishing
Turmeric powder 1/2 teaspoon
Salt to taste
Cumin seeds 1 teaspoon
Asafoetida 2 pinches
Method
Step 1
Place the dal alongwith 2-2½ cups water, ¼ teaspoon turmeric powder and a pinch asafoetida in a pressure cooker. Cover and pressure cook on high heat for 6 whistles or 2 minutes. Remove from heat and mash the dal.
Step 2
Boil 2 cups water in a deep non-stick pan.
Step 3
Heat ghee and oil in a non-stick pan. Add cumin seeds and let them change colour.
Step 4
Add curry leaves, chopped garlic and sauté till garlic is light brown. Add remaining turmeric powder, chopped green chillies and remaining asafoetida. Mix and add the dal, stir to mix and add salt. Mix well.
Step 5
Add boiled water, stir to mix, cover and bring to a boil. Add chopped coriander and mix well.
Step 6
Garnish with some shopped coriander and serve hot.
Nutrition Info
Calories : 788 Kcal
Carbohydrates : 119.1 gm
Protein : 45.7 gm
Fat : 14.3 gm
Other : Fiber- 20.3gm
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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.
