Medium

Tomato

unit

Onion

Turmeric powder

teaspoon

Chilli powder

Cumin seed

tea spoon

Clarified butter (ghee)

Garam Masala

Coriander powder

tablespoon

Gahat ki daal

Wash the Gahat dal thoroughly and soak it in enough water for at least 4-6 hours or overnight. This helps soften the dal.

After soaking, drain and rinse the dal once more. In a pressure cooker, add the soaked and drained Gahat dal along with 3 cups of water. Cook on medium heat for about 3-4 whistles or until the dal is soft and well-cooked. If you don't have a pressure cooker, you can cook it in a regular pot, but it will take longer (about 30-40 minutes) until the dal is tender.

In a separate pan or kadai, heat oil or ghee over medium heat. Add cumin seeds and let them splutter.

Add finely chopped onions and green chilies. Sauté until the onions turn translucent. Add the chopped tomatoes and cook until they are soft and the oil starts to separate.

Add turmeric powder, coriander powder, garam masala, red chili powder, and salt. Stir well and cook the spices for a couple of minutes

Once the Gahat dal is cooked, add it to the spice mixture in the pan. Stir well to combine everything

If the dal is too thick, you can adjust the consistency by adding more water. Simmer the dal for 5-10 minutes on low heat, allowing the flavors to meld together. Adjust the seasoning as needed.

Garnish with fresh coriander leaves and serve hot with rice or roti. You can also squeeze a little lemon juice on top for extra flavor if you like.

Medium

120 min

Main course

Indian

Servings

2

Nutrition

/ per serving

Directions

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