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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Rinse both dals thoroughly under running water. Soak for 20 minutes, then drain.
Heat 2 tablespoons of ghee in a pressure cooker over medium heat. Add hing and cumin seeds. Once they crackle, add ginger and garlic and sauté until fragrant.
Add the chopped onions, tomatoes, and green chillies. Cook, stirring occasionally, until the tomatoes soften completely and the masala thickens and releases ghee from the sides.
Stir in Kashmiri chilli powder, turmeric and salt. Cook the spices for 1 minute.
Add the soaked, drained dal to the cooker and sauté for 2–3 minutes. Pour in 2 cups of water and mix well.
Close the lid and cook on high heat until the first whistle. Reduce the heat to low and cook for 2 more whistles. Turn off the heat and allow the pressure to release naturally.
Open the cooker and check the consistency. If too thick, adjust consistency with a splash of hot water and simmer briefly. Stir in the garam masala and fresh coriander.
Pair with missi roti, paratha or makki di roti, along with sliced onions and achaar (pickle).
Rinse and soak both dals for 20 minutes. Drain and transfer to a pressure cooker with 2 cups of water. Close the lid and cook on high heat until the first whistle. Reduce the heat to low and cook for 2 more whistles. Turn off the heat and allow the pressure to release naturally.
In a separate pan, heat 2 tablespoons of ghee. Add the hing and cumin seeds, followed by the ginger and garlic. Sauté until aromatic.
Add the onions, tomatoes and green chillies. Cook until the base thickens, then stir in the Kashmiri chilli powder, turmeric, and salt.
Pour the cooked dal—along with its cooking water—into the pan with the masala. Mix well and simmer gently for 5 to 10 minutes, adjusting the consistency with hot water as needed.
Sprinkle garam masala and fresh coriander leaves.
Heat 1 tablespoon of ghee in a small pan. Add the dry red chillies and let them sizzle for a few seconds.
Remove the pan from the heat, stir in the Kashmiri chilli powder, and immediately pour the hot tempering over the prepared dal to lock in the aroma. Serve hot.
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Soaking the dals for at least 20 minutes ensures even cooking and a creamier texture.
Dals thicken as they cool. Add hot water and adjust the consistency just before serving.
The ghee and dried red chillies add extra flavour and aroma.
Can I skip soaking the dals?
It's recommended to soak the dals for at least 20 minutes to ensure even cooking and a creamier texture.
How can I adjust the consistency of the dal?
Add hot water to the dal just before serving to adjust the consistency as it thickens when it cools.
Is the ghee tadka necessary?
While optional, the ghee tadka with dried red chillies adds extra flavour and aroma to the dish.
Can I use a different type of dal?
This recipe specifically uses urad dal and channa dal for authentic flavour, but you can experiment with other dals if desired.
What can I serve with this dal?
This dal pairs beautifully with roti, missi roti, paratha, naan, or steaming hot basmati rice.
