Kevati daal – Five daal mix

kevati daal

This special daal is a mix of five daals from the city of Varanasi.

The recipe is from chef Radhikah of Radikal Kitchen.

  • 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
  1. Wash all the daals and soak for one hour.
  2. 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.
  3. 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.
  4. Finally add the tamarind pulp to the daal, mix well and simmer for 5 minutes.

Serve with rice or roti.