Dal Chawal

By Hebbars Kitchen · 45 min

Ingredients

Instructions

1. Soak 1 cup chana dal and 2 tbsp masoor dal for 30 minutes. Moong dal can replace the masoor dal.
2. Transfer the soaked dal to a pressure cooker and add ¼ tsp turmeric, ½ tsp salt, 1 tbsp ghee and 3 cups water.
3. Cover and pressure cook for 5 whistles, or until the dal is well cooked. Release the pressure, check the dal is cooked, and set aside.
4. In a large kadai, heat 2 tbsp ghee. Add 1 bay leaf, 2 cardamom pods, 1 black cardamom pod, 1 tsp cumin and a pinch of hing, and sauté until aromatic.
5. Add 5 finely chopped garlic cloves and sauté briefly.
6. Add 1 finely chopped onion and 1 tbsp ginger paste, and sauté until the onion is golden brown.
7. On low heat, add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder and ¾ tsp salt. Sauté until the spices smell aromatic.
8. Add 2 finely chopped tomatoes and sauté until the oil separates.
9. Add the cooked dal and mix gently, adjusting the consistency as needed. Cover and simmer 5 minutes, until the dal absorbs the flavour.
10. In a separate pan, heat 2 tbsp ghee with 1 tsp cumin, 2 dried red chillies and a pinch of chilli powder. Pour this tempering over the dal.
11. Add 2 tbsp chopped coriander and 1 tsp crushed kasuri methi, and mix well.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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