Dal Recipe – Eats Now

Name: Dal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients:; 1 cup Split Red Lentil (Masoor Dal); 1/2 tsp Turmeric Powder (Haldi); 1 tsp Cumin Seed Powder (Jeera); 1 Green Chilli (Hari mirch); 2 Dry Red Chily (Saboot Lal Mirchi); 1 tsp chopped Ginger (Adrak); Mixed Spices (fenugreek seeds,1 star anise clove,cumin and mustard seeds) 2 tblsp Clarified Butter (Ghee); 1 tsp Sugar; Salt to taste

Servings: persons

Ingredients:
1 cup Split Red Lentil (Masoor Dal)
1/2 tsp Turmeric Powder (Haldi)
1 tsp Cumin Seed Powder (Jeera)
1 Green Chilli (Hari mirch)
2 Dry Red Chily (Saboot Lal Mirchi)
1 tsp chopped Ginger (Adrak)
Mixed Spices (fenugreek seeds,1 star anise clove,cumin and mustard seeds) 2 tblsp Clarified Butter (Ghee)
1 tsp Sugar
Salt to taste

1
How to make arhar dal:
2
* Wash the dal and cook the dal in a sauteuse with the turmeric, salt and the sugar over a medium flame.
3
* Add half of the ginger to the dal along with the cumin powder.
4
* When the dal is cooked and thick remove from the fire.
5
* Heat the ghee in a pan and add the mixed spices,(fenugreek seeds , star anise, cumin and mustard seeds all mixed together).
6
* When the mustard seeds crackle add remaining chopped ginger , split green chillies and the broken red chillies. fry for 2 minutes and pour over the dal.mix thoroughly. serve hot

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Ingredients:, 1 cup Split Red Lentil (Masoor Dal), 1/2 tsp Turmeric Powder (Haldi), 1 tsp Cumin Seed Powder (Jeera), and more.

Yes, Dal falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dal

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