dal sunheri tadka


  • skinless split black gram, washed-1 cup
  • split bengal gram, washed- ½ cup
  • onion paste – ½ cup
  • green chili, chopped
  • tomato, chopped – 1
  • ginger-garlic paste – 1 tbsp
  • chilli powder – 1tsp
  • cumin seeds – ½ tsp
  • mustard seeds – ½ tsp
  • coriander powder – 2 tsp
  • turmeric powder – ¼
  • garam masala powder – ¼
  • dried fenugreek leaves (kasuri methi) – 1 tbsp
  • pinch of asafoetida
  • olive oil – 2 tbsp
  • lemon juice – 1 tbsp


heat a pressure cooker. add black gram, and split black gram, salt, tomato, asafoetida along with 4 cups of water. cover the lid, and pressure cook for 6 whistles. let it cook on on low heat for about 10 minutes. when the cooker is cooled off, open it. heat oil in a pan. add mustard, and cumin seeds to it. when they start to splutter, add onion paste along with ginger-garlic paste. saute for about 3-4 minutes or till it turns pink. add chili powder, coriander powder, and garam masala powder along with ¼ cup of water. let the spices cook with water for few minutes. add kasuri methi and cook for 2 minutes. now add boiled dal, and mix well. cook on medium heat for 5 minutes. add lemon juice and again mix well. remove from heat. serve hot with any of your favorite bread or or steamed rice.

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