I am not a dal person, but my hubby is, and nowadays he eats chapathi/Roti for his dinner and I need to find some side dishes to go with it. My babies on the other hand are pasta lovers and don’t care about chapathi, but will take a bite if it is dosa, otherwise strict no from both. So I don’t have much choice in their case.
Here comes the recipe.
Protein rich creamy five lentil stew made with split chickpea, red lentils, green lentils, toor dal etc. Goes well with chapati or rice.
- 3 tablespoon toovar arhar dal/ sambar parippu/Thuvarapparup/Split pigeon peas
- 3 tablespoon masoor dal /Mysore parippu split red lentil
- 3 tablespoon chana dal/kadala parippu split chickpeas
- 3 tablespoon matar dal spilt green lentils
- 3 tablespoon moong chilka/cheruparippu/pasiparippu yellow split peas
- 1 tablespoon+ 1 teaspoon ghee
- 2 tsp ginger-garlic adrak-lehsun paste
- 1 finely chopped green chili
- 3/4 cup chopped onion
- 1 cup chopped tomatoes
- 1 tsp garam masala
- 3/4 teaspoon coriander dhania powder
- 1/2 teaspoon cumin seeds jeera powder
- 3/4 teaspoon chili powder I used Kashmiri chili powder
- 3/4 teaspoon salt or to taste
- 3 tablespoon Yogurt/curd dahi
- 3 tablespoon Heavy whipping cream/ fresh cream
- a pinch sugar
- 2 tablespoon finely chopped coriander leaves/Cilantro dhania
- 1 teaspoon dried fenugreek leaves kasuri methi , lightly roasted and crushed
- 1/2 teaspoon cumin seeds
Clean, wash and soak all dals/ lentils for 1 hour.
Add 2 cups of water and salt and pressure cook for 3 to 4 whistles till the dal are cooked.
Allow the steam to escape before opening the lid. Keep aside.
Heat the 1 tablespoon of ghee in a deep pan and add chopped onion and green chilies and fry 4 minutes and then add the ginger-garlic paste and sauté for 2 more minutes.
Add the tomatoes, garam masala, coriander powder, cumin seeds powder, chili powder and salt and sauté till the ghee leaves the masala.
Then add boiled dal, yogurt, cream, sugar and coriander leaves and mix well. Bring it to simmer not boil as cream is added.
For the tempering, heat 1 teaspoon of ghee in a pan and add the dried fenugreek leaves and cumin seeds and sauté for 30 seconds.
Pour this tempering over the dal and mix well.
Enjoy with roti or bread of your choice.
This recipe is inspired from Taradalal site, darbari dal
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.