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“oriya dal”
READY IN:
50mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 34 cup toor dal
  • 13 cup channa dal
  • 1 teaspoon ghee or 1 teaspoon oil
  • 1 peeled potato, and cut into large pieces
  • 12 lb yellow squash, cut into pieces
  • 1 small eggplant, cut into medium size pieces
  • 1 g banana, cut into medium size pieces
  • 2 teaspoons shredded coconut
  • 4 dried red chilies
  • 1 tablespoon gingerroot, minced
  • 1 tablespoon turmeric
  • 1 teaspoon chari-phutana seeds (cumin, mustard, fennel, fenu greek)
  • 1 teaspoon cumin seed
  • salt

Directions

  1. 1. Dry roast 1 tsp of cumin in a pan and grind it properly and leave it aside
  2. 2. Boil 4 cups of water and add both dals (toor and chana), coconut, salt, minced ginger and turmeric and
  3. leave it until Dals is half cooked'
  4. 3. Add all vegetables viz. potato, banana, squash, egg plant and cook until daal is cooked properly
  5. 4. Fry the chari-phutana until it fluters and then add it to the dal
  6. 5. Mix the cumin powder from Step 1 and serve with Rice.

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