Dhal/Dal Archives - I camp in my kitchen

Aloo Methi Matar Dal | Potato Dal | Lunch Thali #15

Priya_Srinivasan — Sun, 09 Mar 2025 18:45:14 +0000

Aloo methi matar dal, a comforting dal with potatoes, peas, greens and mixed lentils. A no onion, garlic gravy, pressure cooked and tempered with simple spices. A comfort meal when served with rice and ghee.

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Sindhi Tidaali Dal | How to make Sindhi Tridali Dal

Priya_Srinivasan — Wed, 26 Aug 2020 10:57:00 +0000

Tidaali dal, aka tridali dal is a sindhi speciality. A mixture of 3 different dals, pressure cooked together with tomatoes and chilies and tempered with aromatic garlic, hing and cumin seeds.

Tidaali dal makes a great accompaniment with rice and flatbreads. This simple, yet delicious tridali dal is a great meal to cook during busy weekdays and for weekends that demands comfort.

Apart from being a regular meal, tridali dal can be a great menu at parties. Serve it along some jeera rice, sinful paneer subzi and some flatbreads, for the best party food.

What is Tidaali dal

Tidaali dal or Tridali dal is sindhi speciality. It is a delicious mix of Split green moong , chana dal and split urad dal(with/without skin). I came across some recipes using tuvar dal too.

My household runs on dal and rasam. My elder one loves dal all 365 days whereas my younger loves rasam. Both of them never get bored eating the same food everyday, it is me who gets bored, i cannot cook and eat the same everyday. So, for this very reason, i keep experimenting with different dal recipes. I mix and match different dals in my kitchen. Indian kitchen has so many dal varieties, you dont have repeat the dal for 30 days.

The advantage of this sindhi tridali dal is it is very simple and quick to make. Just soak the dals, pressure cook with tomatoes and chilies and add a luscious tadka of garlic and cumin. The recipes sounds much similar to the saayi dal, except here it is a combination of 3 dals.

The Ingredients

The dals, the tridali dal recipe uses split green gram, split black gram and chana dal. Split green gram is more in ratio and rest of the dals makes the other half together.
Spices, green chilies while cooking and red chilies in tadka are the spices used in the recipe.
Flavors, the dal is finished with an aromatic tadka of garlic, mustard, cumin and hing along with curry leaves.

Sindhi Tidaali Dal | How to make sindhi tridaali dal

Tidaali dal, aka tridaali dal is a sindhi speciality. A mixture of 3 different dals, pressure cooked together with tomatoes and chilies and tempered with aromatic garlic, hing and cumin seeds.

Course Main Course, Side Dish

Cuisine Indian, Sindhi

Keyword Dal for lunch, How to make dal for lunch, Sindhi dal, Sindhi style dal recipe, Teen dal recipe

Prep Time 30

Cook Time 15

Cooker release time & Tadka 15

Total Time 1

Servings

Calories

Equipment

Pressure cooker

Ingredients

1 cup Split green moong dal Dhuli moong/chilke wali moong
¼ cup Chana dal Gram dal
¼ cup Split black gram dal Dhuli urad
1 no medium sized tomato chopped
4 teaspoon freshly grated coconut optional, not in the original recipe
4 nos green chilies cut into two
¼ teaspoon turmeric powder
1 teaspoon salt or to taste

Tempering

2 tsp oil/ghee chose oil if vegan
¼ teaspoon mustard seeds/kadugu
½ teaspoon cumin seeds/jeera
3 nos red chilies, broken optional
3 cloves garlic finely chopped
1 tsp ginger finely chopped
⅛ teaspoon hing/asafoetida
fresh coriander leaves for garnish

Instructions

Take all the 3 dals together in a bowl, wash it once with water. Add fresh water and soak them for 30 minutes. Drain the dal and keep aside until use.
Heat a teaspoon of oil in a pressure cooker, add the tomatoes, chili, turmeric powder. Add the drained dal, 3 cups of water and mix.
Add turmeric powder, salt to the dal and mix. Add the freshly grated coconut to the dal. The original recipe doesn't use fresh coconut, but i like to add coconut to my dal recipes.
Close the pressure cooker and cook for 4-5 whistles. Let the pressure fall on its own.
Heat a small tadka pan with oil. Add curry leaves, red chilies, chopped garlic and ginger. i didn't have fresh ginger in hand, so omitted it. When the garlic turns brown, add mustard seeds, let it splutter and finally add cumin seeds, take it off the stove and add the sizzling tadka to the dal.
Garnish the dal with fresh coriander leaves. Serve it warm with rice/roti.

Notes

There is no coconut in the original sindhi dal recipe, but i love coconut in my dal/kootu, so i have used. Feel free to skip if you don't prefer coconut
Fresh ginger is used while cooking the dal, since i didnt have any fresh ginger at hand, i skipped that step.

I served this delicious tridali dal with rice, papad, pickle and homemade curd. The best comforting meal ever.

If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan
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Note : This is an old post, published on 19th may 2013, updated with new content and pictures.

The post Sindhi Tidaali Dal | How to make Sindhi Tridali Dal appeared first on I camp in my kitchen.

Langarwali Dal | Amritsari Dal | Pressure Cooker Recipe Punjabi Dal

Priya_Srinivasan — Sun, 02 Feb 2025 18:06:21 +0000

Langarwali dal, the famous Punjabi dal recipe served in Gurudwara. A quick and easy vegan recipe made pressure cooker. Makes a full meal with rice.

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Mixed Vegetable Puli Kootu | Tangy Vegetable Stew | Lunch Thali #14

Priya_Srinivasan — Sat, 15 Feb 2025 11:11:31 +0000

Mixed vegetable puli kootu, a tangy stew made in pressure cooker. Frozen mixed vegetables cooked in tamarind sauce. Served with steaming hot rice and curry for a complete meal.

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Ek Thali Dal | Mixed Vegetables & Spinach Dal | Lunch Thali #13

Priya_Srinivasan — Wed, 12 Feb 2025 18:41:38 +0000

Ek thali dal, a comforting dal with vegetables, spinach and mixed lentils. A no onion, garlic, rich gravy made with ground cashew masala paste, rendering a creamy nutty taste.

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Kali Dal and Tomato Chawtni from Nagaland

Priya_Srinivasan — Sun, 20 Apr 2014 09:28:00 +0000

Nagaland, the far north-eastern part of India. Coming to their cuisine, it is not for the faint-heart. yes, people of Nagaland, respect everything as food. They eat worms, insects, pigs, fowl, and very famous for dog meat. Oh yes, they don't feel bad about it, it is part of their culture, so they eat. A Naga kitchen is never put off, meaning the kitchen fire is never put off, something or the other keeps cooking, or atleast fresh meat will be hung high above the stove for drying.(source Flavors of india youtube video).

While wandering on the Net, for a veg recipe from this tribal cuisine, which is almost next to impossible, i came across this travel blog The Wanderers Blog, where the writer has traveled around the Seven sister states and spent a whopping 3 days in Nagaland alone, meeting the Naga chiefs, tasting their cuisine and culture. It gave a good insight into their culture. If you are intersted to read about their travel, here is the link.

Coming to today's recipe, i found this kali dal/Black lentils cooked with chicken here, so i made it without the chicken and Tomato Chutney,i found it here. Naga Chili chutney is so famous, called the Raja Mirchi/Bhut Jholakia - the worlds spiciest chilli . Bhut Jholakia grown in Upper Assam and Nagaland is much spicier than that found in Guwahati. The easiest way that these chillies are consumed are by drying them in the sun for an hour or so, then they are sliced and immersed in mustard oil. The jar is kept in the sun for a week and the pickle is then enjoyed year long. It is said that, it tastes fieriest as such, but when paired with rice or any of their bland meat dishes,you won't require a fire engine to douse the heat!!!

Source here

Kali Dal

Ingredients,

¼ Cup Kali Dal/Split urad dal (with skin)

½ teaspoon shredded ginger

2 nos green chilies,slited lengthwise

a pinch of baking soda

Salt to taste

Tempering

¼ teaspoon mustard oil

a small bayleaf

1 red chili

Method

Soak the dal for 30 minutes,drain and keep aside. Take a pan, add twice the amount of water, bring it to a boil. Add the soaked dal, green chilies and a pinch of baking soda to this.
Cover and cook until the dal is cooked completely, but not mushy. For this amount, it took almost 30 minutes, in a low flame.
Remove the cover and cook until the liquid is almost absorbed. Transfer it to another bowl. Heat a tadka/tempering pan, add mustard oil, bay leaf, red chili and panch phoran.When the seeds crackle, pour the tempering on the dal and garnish with shredded ginger. Serve it along steaming hot rice.

Source here

Tomato Chawtni

Ingredients

1 Large Tomatoe, Chopped

2 Green chillies slit

3 cloves of Garlic, chopped

1 teaspoon shredded Ginger

fistful of fresh coriander

Salt to taste

Method

Take all the ingredients in a pan, add 1 cup of water to this and cook until, the tomatoes are mushy and the dish holds no shape. Mash it well with a potato masher or back of a laddle.
Transfer it to a bowl and serve with Rice and Dal.

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Gujarati Dal |How to make Gujarati style dal

Priya_Srinivasan — Sun, 17 May 2020 10:49:00 +0000

Gujarati dal, a traditional recipe, tuvar dal/pigeon peas cooked with sweet, spicy and tangy flavors, a perfect accompaniment with rice/roti.

Dal is an absolute favorite of Indian household, and mine is no different. My elder one, is a happy kid, if i serve him Rice & Dal everyday. With the varieties of dal available in Indian cuisine, you can make a different dal recipe everyday without repeating it.

Check this delicious Chana dal, simple recipe of gram dal cooked and tempered with spices. Dal Lucknowi, called the nawabi dal for its richness that comes from the milk.

This tuvar dal recipe is inspired from Sukham Ayu cookbook by Jigyasa Giri & Pratibha Jain. I haven't followed the recipe exactly, have kept the flavor profile the same.

The cookbook is a treasure of Indian recipes. It has lots of information about ayurveda. It talks about the health benefits of cooking the traditional way. My favorite section in the book, is the variety of soups.

How to serve the dal?

Gujarati dal has a perfect consistency, not too thick nor thin. It pairs perfectly with rice or with roti/phulkas. I would recommend serving this gujarati dal with steaming hot rice, dry subzi and some pickle for a comforting meal.

Gujarati Dal

Gujarati dal, a traditional recipe of tuvar dal/pigeon peas with sweet, spicy and tangy flavors, a perfect accompaniment with rice/roti.

Course Main Course, Side Dish

Cuisine Indian

Keyword Gujarati dal recipe, How to cook mashed toor dal, How to make dal for lunch, Indian dal recipe, Khatti meeti dal recipe, Rice accompaniment recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories

Equipment

Pressure cooker
Sauce pan

Ingredients

1 cup split red gram/pigeon peas tuvar dal
4-5 pieces dry soft kokum/tamarind pulp i have used tamarind pulp
4-5 pieces drumstick
4-5 pieces elephant yam i didnt use
1 tbsp groundnut
½ teaspoon red chili powder see notes
1 teaspoon coriander powder
¼ tsp garam masala powder
1 tablespoon jaggery or to taste
1 teaspoon salt or to taste
fresh coriander leaves for garnish
fresh ginger julienes for garnish

Tempering

2 tsp ghee/oil
¼ teaspoon mustard seeds/ kadugu
¼ teaspoon cumin seeds/ jeera
¼ teaspoon fenugreek seeds
4-5 nos red chilies
2 nos green cardamom
2 nis clove
1 bay leaf

Instructions

Wash and soak tuvar dal for 20 minutes. Pressure cook it with turmeric powder, adding twice the amount of water until soft. Keep aside until use.
When the dal is cooking, prepare the vegetables you are using for the dal. I had only drumstick, you can add mixed vegetables too. Soak the tamarind in ¼ cup water and extract juice.
Heat a kadai with oil given under tempering, splutter mustard seeds,add hing, cumin seeds, fenugreek, cardamom, cloves and bay leaf.
Next add the drumstick to the tempering and the tamarind extract. Cover and cook for 15 minutes until the drumstick is a half cooked.
To this add the cooked toor dal, 1 cup water, groundnuts, red chili and coriander powder and salt. I have equal amounts of red chilies and coriander seeds pulsed together, i have used this in the recipe
Let the dal come to a boil and the drumsticks get fully cooked. This might take around another 15- 20 minutes. Once the vegetables are done. Add jaggery to the dal.
After 2-3 minutes, garnish with fresh coriander leaves, ginger juliennes, garam masala and take it off the heat.
Serve the dal with steaming hot rice for a comforting meal

Video

Notes

This gujarati dal can be made with vegetables or without vegetables. i had some drumsticks in my fridge, so used the same in the recipe.
The recipe inspired from the Sukham Ayu Cookbook. Though i havent followed the recipe to the T, i have kept the flavor profile similar.
The original recipe uses green chilies, since i was making for my kiddos lunch i omitted green chilies and have used ½ teaspoon red chili powder instead.

I served this dal with jeera milagu rasam, cabbage-carrot subzi and vegetable saagu.

If you are looking for interesting Gujarati dishes, check the list below

Poha Khichu, a quick and easy steamed snack using rice flakes
Amiri khaman, a makeover given to khaman dhokla, colorful and simple tea-time snack
Handvo pops, A cute makeover to the traditional gujarati handvo, lentil snack.
Thepla, gujarati flatbread
Raswale batata nu shak/potato gravy, a delicious gravy withpotato

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More Dal Recipes

Langarwali dal, served in gurudwara's langar
Cholar dal, a bengali style chana dal, cooked with whole spices
Lachko, pressure cooked toor dal mashed and tempered with spices

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Mixed Vegetable Dal

Priya_Srinivasan — Sun, 23 Feb 2020 02:46:00 +0000

Mixed vegetable dal, a simple, everyday meal that can be served for lunch/dinner. Dal is an everyday dish in many Indian homes. It is one of the easiest way to include protein into our diet. For a vegetarian, it is one of the main protein source.

Apart from the nutrient part, it is one of the easiest dishes to make in your kitchen. With the variety of dals available in Indian cuisine, we can make a dal dish everyday, and not repeat the lentils used.

I include variety of dals in my kitchen, Masoor dal, Chana dal, Moong dal, Chilke wali moong, Whole masoor dal, Whole moong, tuvar dal and the list goes on.

I like to mix and match dals whenever possible, particularly moong and masoor dal as they give a nice aroma and also the required creaminess to the final dish.

Vegetables used in the recipe

Today's recipe is a combined dal recipe with some mixed vegetables. I have used potato, carrots, cauliflower along with equal amounts of masoor and moong dal.

This dal recipe is my kids favorite. Whenever i don't have mood to cook an elaborate meal, i just make them this dal and serve it with rice. My elder one loves this dal and can eat it with almost everything , rice, roti even idly/dosa.

Video : How to make mixed vegetable dal

Mixed Vegetables dal

Masoor dal and moong dal pressure cooked with mixed vegetables. Serve it with steaming hot rice for a complete meal.

Course Main Course, Side Dish

Cuisine Indian

Keyword Dal tadka, How to make dal for lunch, Indian dal recipe

Prep Time 10

Cook Time 20

Servings

Calories

Equipment

Pressure cooker

Ingredients

¼ cup Masoor dal/Split red lentil
¼ cup Moong dal/split green gram
2 cups mixed vegetables i have used potato, carrot, cauliflower, green beans
1 clove garlic optional, avoid if making sathvik food
1 medium sized tomato chopped roughly
1 heaped tsp homemade sambar powder
2-3 tablespoon freshly grated coconut
½ - ¾ teaspoon salt or to taste
Fresh coriander leaves for garnish

Tempering

1 tablespoon oil vegetable/coconut/gingely oil
¼ teaspoon mustard seeds/kadugu
¼ teaspoon cumin seeds/jeera
⅛ teaspoon hing/asafoetida
2 nos red chilies i have used round variety
a sprig of curry leaf

Instructions

Measure masoor dal and moong dal and wash it once under running water and soak it water for 10 minutes.
While the dal is soaking, wash and cut all the said vegetables, i have used potato, beans, cauliflower and carrot. chop the tomatoes and mince the garlic
Heat a pressure cooker with oil given under tempering, splutter mustard seeds, crackle cumin, add curry leaves, hing and red chilies
Next add the chopped tomatoes and minced garlic. Saute for a minute. Next dump all the chopped veggies and saute for another minute.
Drain the dal and add it to the veggies and mix well. Add 3 cups of water, followed by sambar powder, turmeric powder, and salt. Mix well
Next add freshly grated coconut. Adding coconut is optional, but it gives a rich taste to the dal.
Close the pressure cooker and pressure cook for 3-4 whistles. Let the pressure release on its own. Open the cooker, mix well, check the consistency of the dal.
If you find it is too thick, add ¼ cup warm water and mix well or serve as such with steaming hot rice. This mixed vegetable dal can also be served with roti.

I served the above mixed vegetable dal with rice and dal lucknowi as a soup for a weekday lunch, a simple, yet comforting meal.

Try this simple, mixed vegetable dal and serve it with rice/roti, or even both. While serving with rice, add a generous drizzle of ghee for a divine taste.

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Lachko Dal - Mashed Toor dal/Pigeon peas

Priya_Srinivasan — Tue, 11 Feb 2020 18:00:00 +0000

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Lachko, i love how the name sounds. It's a gujarati dish, simple dal, served with a drizzle of ghee, adding a tadka of mustad and cumin gives the dish a new texture and taste.

Though lachko, is a gujarati dish, we have a similar dish in tamil cuisine too. Mashed tuvar dal is a daily menu at many south-indian homes. If the house has a toddler, rice and mashed toor dal with rasam and ghee is the daily meal of the child, whether he/she likes it or not.

When there is a function or festival at home, it is the first dish with which we start our feast after the sweet . Rice and mashed toor dal with a generous drizzle of ghee, is considered to be auspicious.

There is a popular proverb in Tamil பருபில்லத கல்யாணமா/Parupilladhaa kalyanama? meaning is there a marriage without dal, the dal here means the mashed toor dal served on the banana leaf next to rice.

How to make Lachko dal

Wash toor dal, pressure cook it until soft and serve with or with tempering. Adding tadka to the lachko dal, oomph the flavor of the dish. The tadka adds so much depth to the simple dal. The spices takes the simple toor dal to another level. Serve it with steaming hot rice for a comforting meal.

What can you serve with this simple dal.

Serve lackho dal, as such with steaming hot rice, for a simple meal. Adding some rasam or a dry subzi, will make it a complete meal. You can also add some fried papad to this and some pickle.

Here is the video on how to make Chana dal/split chickpeas dal

Lachko dal, Mashed toor dal

Lachko dal, pressure cooked toor dal, mashed and tempered with spices. Makes a delicious accompaniment with rice,

Course Main Course

Cuisine Indian

Keyword How to cook mashed toor dal, How to make dal for lunch, Indian dal recipe, Toor dal

Prep Time 15

Cook Time 30

Servings people

Calories

Equipment

Pressure cooker
Sauce pan/Tadka pan

Ingredients

1 cup Tuvar dal/toor dal/Tuvaram paruppu
½ teaspoon turmeric powder
½-¾ teaspoon salt or to taste
¼ teaspoon hing/asafoetida
Fresh coriander leaves for garnish

Tempering

2-3 tablespoon ghee/clarified butter use vegatable oil for vegan version
¼ teaspoon mustard seeds
¼ tsp cumin seeds/jeera
2 nos red chilies, broken into two i have used long variety
a sprig of curry leaf

Instructions

Wash the dal twice with water. Add twice the amount of water and let it soak for 15 minutes.
Pressure cook the dal until soft. I usually cook it for 4-5 whistles so it becomes soft and easily mashable with a potato masher or back of the ladle.
Let the pressure release on its own. Mash the dal well. Next step is tempering, though the step is optional, i would definitely recommend it.
Heat a tadka/tempering pan with ghee/oil. When its hot, splutter mustard seeds, add cumin and chilies along with hing and curry leaves. Pour this sizzling tadka over the dal.
Garnish the dal with fresh coriander leaves and serve it with steaming hot rice for a warm comforting meal.

How i served this lachko dal

The day i made this delicious dal, i served with quinoa, paruppu/dal rasam and some mixed vegetable saagu.

Simple Indian thali meal with quinoa, lachko dal, parupou/dal rasam and mixed vegetable saagu

Note: Post edited and republished on Feb 2020

The post Lachko Dal - Mashed Toor dal/Pigeon peas appeared first on I camp in my kitchen.

Masoor Dal with Mixed Vegetables/Mixed Vegetables Masoor Dal

Priya_Srinivasan — Wed, 25 Jan 2012 10:22:00 +0000

Dal, the ultimate comfort food for every Indian. My kids are happy with steaming hot rice and a pot of dal. Every family has its own way of making dal, a small change in the seasoning used or the masala added, makes lot of difference.

I sometimes mix and match dals, use half of masoor dal and moong dal or use toor dal along with this, but the method remains the same. The seasoning and masala changes if i use tuvar dal, will share the recipe here soon.
I use my trusty pressure cooker for making dal. Dump everything together, whistle!!! Then finally do the tadka. A fool-proof method i follow every-time.
But there are times, when i pre-cook dal and refrigerate or have some extra dal stored after making a dish, those times, i use this stove-top method. Since the dal is already cooked, all we have to do is cook the veggies, which takes hardly 10-15 minutes. I always stock, 2 or 3 ziploc of precut mixed veggies in my freezer for lazy days. So, with a bit of planning cooking becomes easy.

Most of us have a 3 or 4 burner gas stove these days, Cooking rice in one, dal in the other, in 30 minutes you can serve a scrumptious meal. When i say this, some of my friends, tease me saying "nothing is difficult for me", but seriously cooking isn't rocket science, just think in your head, and do with your heart!

Ingredients

¾ Cup Masoor Dal
1 cup mixed vegetables (i have used 1 potato, ½ a carrot, handful of cauliflower florets, handful of ashgourd)

1 green Chilli, chopped
1 tomato,chopped

1 teaspoon red chili powder
1 teaspoon coriander powder
¼ teaspoon turmeric powder
3 tablespoon freshly grated coconut (optional)
½ teaspoon freshly grated ginger
Salt to taste

Tempering

1 tablespoon Oil/ghee

½ teaspoon mustard seeds

¼ teaspoon cumin seeds

1 garlic minced (optional)

hing a pinch

Curry leaves a few

Method (Stove-top method)

Wash dal and Pressure cook it with 2 cups of water and a pinch of turmeric for 3 whistles. Let the pressure fall on its own. Remove the dal and set aside until use. Dal can be cooked the night before and refrigerated, to ease cooking the next day morning.
While the dal is cooking, prepare the vegetables. In a large saucepan, heat oil, splutter mustard seeds, garlic, hing and curry leaves. Next add cumin. After adding cumin, immediately add tomatoes and green chili. Saute the tomatoes for 2 minutes.
Now add all the chopped veggies, saute for a minute. Next add red chili, coriander and turmeric powder. Add ½ cup of water, mix well. Cover and cook for 10-12 minutes for the vegetables to cook.
After the said time, remove cover, add salt, fresh coconut and mix. Now add the cooked dal to this. Add another ½ cup of water, mix well. Let this come to a boil and cook for another 8-10 minutes for the flavors to mingle well.
Check the consistency of dal, if you feel it is thick, add another ¼ cup of water and boil for 2 minutes. Finally add ginger and garnish with coriander leaves and remove from heat.
Serve warm along with rice and a generous drizzle of ghee. I paired it along with capsicum zunka for a scrumptious meal.

Using Pressure cooker

Take dal, vegetables, coconut, together in a Pressure Cooker. Add 3 cups of water to it. Add red chili, turmeric and coriander powder and mix well. Pressure cook for 3-4 whistles. Let the pressure release on its own.
once the pressure releases, open the cooker and check the consistency of the dal, if it is too thick, add 1/ 2 cup of water and mix well. If you feel it is too runny, let it simmer for 10-12 minutes.
Now for the tadka, Heat oil/ghee in a kadai, Splutter mustard seeds, cumin seeds, add hing and curry leaves.
Add garlic, ginger and green chilies, let it sizzle, pour the sizzling tadka over the dal.
Remove from stove, garnish with fresh coriander leaves and serve Hot with Rice or Idly/Dosa/Chapathi

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