Mixed Dal

I am a great fan of Indian dals. They taste fabulous and go well with both rice and Indian breads. While the South Indian wet dishes like sambar can also be had with rice, the combination with breads isn’t that great. Though many people do pair these with breads too. But I prefer the North Indian dal with breads. Since I gave up eating rice for dinner a few years ago, I invariably make a dal so that I can consume it both for lunch (with rice) and dinner (with phulkas). This dal is one of my favourites.

1 cup split black lentils with skin (chilkawala urad dal, ulutham parupu)
2 tbsp Bengal gram (chana dal, kadalai parupu)
1 large onion, chopped fine
2 tomatoes, chopped fine
1″ piece ginger, chopped fine
2 green chilllies, chopped fine
2 tbsp coriander leaves, chopped fine
1/2 tsp cumin seeds (jeera, jeeragam)
1 tsp red chilli powder
1/2 tsp turmeric powder (haldi, manjal podi)
Salt to taste
4 cups water
Rinse the lentils and transfer to a pressure cooker
Add water, turmeric powder and cook for at least 4 whistles
Let the steam release naturally and open the lid
Set aside
Heat a wok and add cumin seeds
When they start spluttering, add the onion
Saute till the onion is translucent
Add the ginger, tomatoes and green chillies
Saute for 2-3 minutes
Add chilli powder and mix well
Add the cooked lentils and cook for about 10 minutes
Add more water, if necessary
Remove from flame and garnish with coriander leaves
Serve hot with rice or Indian breads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s