This special daal is a mix of five daals from the city of Varanasi.
The recipe is from chef Radhikah of Radikal Kitchen.
Ingredients
- Chana dal / yellow split lentils 50 gm ( 4.5 tablespoons)
- Arhar dal/ pigeon peas 50 gm
- Masoor dal / red lentils 50 gm
- Moong dal / mung lentils 50 gm
- Urad / split black lentils 50gmGhee 3 tbsp
- Turmeric powder 2 tsp
- Cumin seeds 2 tsp
- Bay leaves 4-5
- Large cardamoms 4
- Cloves 5-6
- Ginger. 3 tsp chopped
- Asafoetida a pinch
- Tamarind, small piece soaked in water
- Jaggery / sugar ΒΌ tsp
Method
- Wash all the daals and soak for one hour.
- Pressure cook all the daals in 4 cups of water, salt, turmeric powder, ginger for 15 minutes. If not using pressure cook, then cook in boiling water until done.
- Tempering: In a pan, heat the ghee. Then add the cumin seeds, cloves, asafoetida, bay leaves, and cardamom. Add this tempering to the cooked daal.
- Finally add the tamarind pulp to the daal, mix well and simmer for 5 minutes.
Serve with rice or roti.