Pahadi Dal

By Ranveer Brar · 240 min

Ingredients

Instructions

1. Rinse 500 g whole urad dal well in water. Dry roast it in a kadai or handi on low heat for 15-20 minutes.
2. Add 1 tbsp ghee and roast for another 4-5 minutes.
3. Spread the dal on a tray and let it cool to room temperature.
4. Coarsely grind the cooled dal in a mixer jar and set aside.
5. In a handi, add 2-3 litres water and the coarsely ground roasted dal. Cover and cook on medium heat for 30-35 minutes until well cooked.
6. Grind the ginger, garlic, green chillies and fresh coriander into a smooth paste.
7. Dry roast the cumin seeds, white sesame seeds and salt in a pan until golden. Grind into a fine powder.
8. For the chutney, mix salt, half the paste, the chopped radish, the other half of the paste, the cumin-sesame powder and 1 tsp lemon juice.
9. For the tadka, heat 2-3 heaped tbsp oil in a handi. Add cumin seeds (optional), chopped garlic, dry red chillies, chopped ginger, chopped coriander stems and a pinch of asafoetida. Cook for one minute.
10. Add a little water, the cooked dal and salt. Simmer on low heat for 10-12 minutes.
11. Stir in 1 heaped tbsp dry mango powder and 1 tbsp ghee, then bring to a quick boil.
12. Serve hot in a bowl, garnished with a coriander sprig, with steamed rice.

Summarized from Ranveer Brar's video. Watch it for the details.

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