Recipe by Mini Ravindran
Tasty and nutritious dal that stirs up magic on your table and in your mouth
Top Review by Al Al
This was a delicious dinner for our family. I followed all the ingredients as stated, but had to make some adjustments with the cooking as I found the recipe two hours before dinner. :) I soaked the lentils in hot water for about 45 minutes, and used canned black-eyed peas. I cooked the lentils in my large skillet, covered, with only two cups of water, and after they were pretty much cooked, I added the beans and cooked a bit longer. It probably only took half an hour to cook despite not using a pressure cooker. We didn't have cream, but topped it with yogurt and chili sauce... YUM! Thanks for posting!
- 1 cup split black lentils, soaked overnight (soaked overnight)
- 1⁄2 cup soybeans (soaked overnight with lentils) or 1⁄2 cup black-eyed peas (soaked overnight with lentils)
- 1 big onion (chopped)
- 1 tablespoon garlic (finely chopped)
- salt (as per taste)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 pinch asafoetida powder (optional)
- 1 teaspoon ginger powder
- 2 tablespoons butter
Directions See How It's Made
- Put soaked lentils and soyabeans in a cooker with 4 cups of water.
- Add salt, turmeric powder and onions along.
- Pressure cook for 18-20 minutes on medium heat.
- If you do not use a pressure cooker then you have to wait till the ingredients turn absolutely tender and may have to increase the quantity of water in the pot.
- This will take a longer time.
- Meanwhile take a pan and melt the butter.
- Add garlic and brown the same.
- Add all the remaining spices and turn the heat off.
- Open the cooker and mash dal gently.
- Transfer the same to the pan.
- Add some water if the consistency is too thick.
- Take care that it does not turn too watery.
- Garnish with fresh coriander leaves.
- Serve warm with a dash of fresh cream.
- This goes well with steamed white rice and Indian breads.