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Darbaari Dal Yum
Darbaari Dal
Course side dish
Cuisine north indian
Prep Time
10 minutes

Cook Time
30 minutes
Passive Time 60 minutes
Servings
serving
Ingredients
  • 1/3 cup Masoor dal (Red lentils)
  • 1/3 cup Moong dal
  • 3 tbsps Toor dal (Kandi pappu)
  • 1 Onion – medium, finely chopped
  • 2 Tomatoes – medium, finely chopped
  • 1 tsp Ginger garlic + paste
  • 2 tsps Methi Kasoori
  • pinch Turmeric
  • 1 tsp chili powder Red
  • 1 tsp Coriander powder
  • ½ tsp Cumin powder
  • ½ tsp Garam masala
  • 1 tsp Cumin seeds
  • 2 tbsps Yogurt
  • 2 tbsps Cream
  • to taste Salt
Course side dish
Cuisine north indian
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 60 minutes
Servings
serving
Ingredients
  • 1/3 cup Masoor dal (Red lentils)
  • 1/3 cup Moong dal
  • 3 tbsps Toor dal (Kandi pappu)
  • 1 Onion – medium, finely chopped
  • 2 Tomatoes – medium, finely chopped
  • 1 tsp Ginger garlic + paste
  • 2 tsps Methi Kasoori
  • pinch Turmeric
  • 1 tsp chili powder Red
  • 1 tsp Coriander powder
  • ½ tsp Cumin powder
  • ½ tsp Garam masala
  • 1 tsp Cumin seeds
  • 2 tbsps Yogurt
  • 2 tbsps Cream
  • to taste Salt
Darbaari Dal
Instructions
  1. Rinse dals and soak them in water for about an hour.
  2. Heat 2tsp oil in a pressure cooker and add cumin seeds; once the seeds start to sputter, add kasoori methi and onions and cook until translucent. Add g+g paste and cook for another minute.
  3. Next add the tomatoes and all the powders and salt; cook until tomatoes turn mushy.
  4. Next add the soaked dals; mix well to coat them with the spices.
  5. Add 2½ cups of hot water; close the lid and cook for 3 whistles on high. Lower the flame and cook for 1 more whistle.
  6. Wait till the pressure releases, open the lid and stir in the yogurt and cream. Garnish with coriander leaves.
  7. Serve hot with steamed rice or roti.
Recipe Notes

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