• Overview
  • Ingredients
  • Directions
  • Reviews

A fine accompaniment with crispy Parathas or rice, this popular Rajasthani daal is spicy, tangy and is sure to get your taste buds rolling in the right direction. 

Ingredient

  • 1/4th cup bengal gram (chana dal)
  • 1/4th cup whole green gram (green moong)
  • 1/4th cup black gram (dhuliurad dal)
  • 1/4th cup pigeon peas (tuar dal)
  • 1/4th cup red lentils (masooor dal)
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • 4-5 cloves
  • 2 dried red chillies, broken in half
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp red chilli powder
  • 2 medium tomatoes, chopped
  • 1 inch ginger, chopped
  • 2 green chillies, chopped
  • 1/2 tsp garam masala powder
  • a pinch of asafoetida
  • 3 tbspoil
Salt as per taste

Direction

  • Wash all the pulses and soak for atleast 2 hrs. Boil with enough water, turmeric powder and salt till cooked well.
  • Grind ginger and green chillies to make a fine paste.
  • Heat oil in a pan, add asafoetida, cumin seeds, cloves, and red chillies. When the cumin seeds begin to change colour, add ginger-green chilli paste and saute for a few seconds.
  • Add the cumin powder, coriander powder, and red chilli powder. Add the tomatoes and cook until the oil separates. Add cooked lentils and water if required.
  • Cook for 8-10 minutes stirring occasionally. Add the garam masala and serve hot with roti or rice. 
  • 1/4th cup bengal gram (chana dal)
  • 1/4th cup whole green gram (green moong)
  • 1/4th cup black gram (dhuliurad dal)
  • 1/4th cup pigeon peas (tuar dal)
  • 1/4th cup red lentils (masooor dal)
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • 4-5 cloves
  • 2 dried red chillies, broken in half
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp red chilli powder
  • 2 medium tomatoes, chopped
  • 1 inch ginger, chopped
  • 2 green chillies, chopped
  • 1/2 tsp garam masala powder
  • a pinch of asafoetida
  • 3 tbspoil
Salt as per taste
  • Wash all the pulses and soak for atleast 2 hrs. Boil with enough water, turmeric powder and salt till cooked well.
  • Grind ginger and green chillies to make a fine paste.
  • Heat oil in a pan, add asafoetida, cumin seeds, cloves, and red chillies. When the cumin seeds begin to change colour, add ginger-green chilli paste and saute for a few seconds.
  • Add the cumin powder, coriander powder, and red chilli powder. Add the tomatoes and cook until the oil separates. Add cooked lentils and water if required.
  • Cook for 8-10 minutes stirring occasionally. Add the garam masala and serve hot with roti or rice. 

Not reviewed yet

divider

You May Also Enjoy

    (0)

    Dilli Choley

    Dilli Choley Masala

    Recipe by Kohinoor

    (0)

    Saudi Kabsa

    Saudi Kabsa This dish is one of the most popular Saudi rice dishes, cooked with chicken, considered a staple dish throughout the kingdom.

    Recipe by Kohinoor

    (0)

    Mutton Curry

    Mutton is a strongly flavoured meat which if cooked well releases its unique flavour. Try cooking it at home and relish it with a plate of chappatis or plain basmati rice.

    Recipe by Kohinoor

close
img

Sign up to My Kohinoor Account

Already have an Account? Login now

Kohinoor will not post to your
Facebook account without your approval.

or
Full Name
Email
Password
 
close
img

Log in to My Kohinoor Account

Don’t have a My Kohinoor Account yet?

Kohinoor will not post to your
Facebook account without your approval.

or
Email
Password
Need help in logging in?
close
img

Oops! Having problems logging in?

Enter the email you registered with us, we'll send you your new password. Back to Login

close
img

Rate & Review

Tell us what you think about this recipe.