“This is my trademark Dal recipe I am posting for a friend!!! The ingredients are really approximatations as I am a very instinctive cook. I add/ subtract/ vary quantities of ingredients all the time for the dal to turn out just a little different each time.”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil the dal in the water it soaks in with the next 8 ingredients, in a vessel or pressure cooker till cooked (my pressure cooker takes 1 whistle to cook the dal) In the meanwhile keep the rest of the ingredients ready.
  2. When the dal is cooked heat a tblsp of oil in a kadai/ vessel Add the asafetida and the mustard, cumin and curry leaves in quick succession.
  3. Add the garlic as soon as the mustard splutters.
  4. Then add the onion slices and fry till light brown.
  5. Then add the stock cube and saute.
  6. When you get the aromas add the chopped tomato and then the spice powders.
  7. Add the cooked dal and stir to mix well.
  8. When heated through add the lime juice.
  9. (One tsp at a time Taste and add some more if you feel like it you can go beyond 2 tsp if your taste buds give you the go ahead) Garnish with coriander leaves (we really add a lot of these but I have only put and serve hot over rice).
  10. Try a dry meat dish as an accompaniment.

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