Ingredients :

Toor Dal / Split Pigeon Peas : 1/2 cup
Milk : 1/2 cup
Green Chillies : 2
Dried Red Chillies : 2 – 4
Garlic Cloves, chopped :2
Cumin Seeds : 1/2 tsp
Turmeric Powder : 1/4 tsp
Chopped Coriander Leaves : 1 tbsp
Salt to taste
A pinch of hing
Oil : 2 tsp

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How to make Dal Lucknow Recipe

. Pressure cook the rinsed toor dal and chopped green chillies with one cup of water till 3 whistles.Turn off the flame and wait until the pressure go off.

. Remove the dal mixture from the cooker and add the salt and turmeric powder and bring to a boil.

. Heat oil in a pan for seasoning. Add the cumin seeds, chopped garlic, hing and broken red chillies and saute till fragrant.

. Pour the tadka into the simmering toor dal and mix well.

.Now add the milk and cook for 2 – 3 minutes.

. Add finely chopped coriander leaves and switch off the flame

. Serve hot with rice or roti.

Daal Lucknowi



10 Raw Tamarind (approx. 2 inch sized tamarind)
1/2 cup Toor Dal
1 Onion, large
2 Green Chillies
1 Dried Red Chilli
1/2 tspMustard Seeds
1/2 tsp Urad Dal
1/2 tsp Chana Dal
1/4 tsp Cumin Seeds
1/4 tsp Turmeric Powder
1 Sprig Curry Leaves
1/8 tsp Hing
1 tbspOil
Red Chilli Powder as needed
Salt to taste

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How to make Raw Tamarind Dal (Chintakaya Pappu)

. Put the rinsed toor dal, turmeric and one cup of water in a pressure cooker and cook for 3 whistles.
. Wash and pressure cook the tamarind with water for 3 whistles. Drain the water and let them cool.
. Peel the cooked tamarind and discard the peel.
. Add water to the peeled tamarind. Squeeze the pulp and extract the juice. Keep it aside.
. Heat oil in a pan. Add the mustard seeds, chana dal, urad dal and cumin seeds and let them splutter.
. Add the chopped green chillies, red chilli, curry leaves and hing and fry for a minute.
. Then add the chopped onion and fry until light golden brown color.
. Add the cooked dal, tamarind juice, salt and red chilli powder to it and let it boil for a couple of minutes.
. Turn off the flame and serve hot with rice or roti.

chintakaya pappu recipe


1 cup (180 g) dhuli masoor ki daal
2 tsp salt
1/2 tsp haldi (turmeric)
2 Tbsp ghee
1 tsp jeera (cumin seeds)
1/8 tsp heeng (asafoetida)
1 Tbsp ginger, finely chopped
1/2 cup onions, finely chopped
1/2 cup tomatoes, finely chopped
1 tsp powdered dhania (coriander seeds)
1/2 tsp chilli powder
1/2 tsp garam masala
2 Tbsp chopped hara dhania (coriander leaves) for garnish

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How to make Masoor ki Dal

. Clean and wash the lentils and place them in a heavy pan. Add 3 cups of water, haldi, ginger and salt.

. Place the pan over high heat, partially covered, and cook till tender.

. Heat the ghee in a heavy based pan and add the heeng and the jeera. When they begin to splutter add the chopped onions.

. Sauté till the onions are brown, add the tomatoes and stir fry till the fat separates.

. Add the dhania, chilli powder and garam masala, mix well and add the daal and bring to a boil, then simmer for about 1 minute.

. Garnish with the coriander leaves, and serve hot.



1/4 cup split urad dal (with skin)
1/4 cup split-wash moong dal (without skin)
1/4 cup lentil (masoor)
1/4 cup toor dal/arhar
1/2 teaspoon turmeric (haldi)
1 tablespoon minced ginger
1-1/2 teaspoon salt
3 cups water
1/2 teaspoon garam masala, (optional)
1/2 teaspoon mango powder (amchoor)

Chaunk (Seasoned oil)

4 tablespoons clarified butter (ghee); or oil
1 teaspoon cumin seeds (jeera)
1/8 teaspoon asafetida (hing)
4 whole red chilies
1/2 teaspoon red chili powder

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How to make Mixed Dal

. Combine all dals. Wash and soak in approx. four cups of water for at least 30 minutes. Drain the water.
. Put three cups water into a pressure cooker and add salt, turmeric, and ginger. Cook on medium high heat.
. When the pressure cooker starts to steam, turn the heat down to medium and cook seven minutes.
. Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft and mushy.
. Mix dal, if needed, and add more water to adjust thickness to your liking. Cook another three to four minutes on low heat. Dal will thicken as it sits after cooking.  So leave it more liquid than you want it to be.
. Add garam masala and amchoor powder.

Prepare Chaunk

. Heat ghee in a small saucepan.
. Test the heat by adding one cumin seed to the ghee; if it cracks immediately, the oil is ready.
. Add the cumin seeds. When they begin to crack, add the asafetida, red chilies and red chili powder. Stir for a few seconds.
. To prevent the spices from burning, you may add one teaspoon of water.  Pour spiced chaunk over dal.



Ingredients (measuring cup used, 1 cup = 250 ml)

For the dal:

½ cup arhar dal/tuvar dal/ split pigeon pea lentils + ½ cup masoor dal/split pink lentils or 1 cup arhar dal/tuvar dal/ split pigeon pea lentils
1 or 2 green chilies, chopped or slit lengthwise
1 medium sized onion, chopped
2 medium sized tomato, chopped
½ inch ginger, finely chopped or grated, about ⅓ to ½ tsp of grated or chopped ginger (optional)
1 tsp turmeric powder/haldi
a pinch or two of garam masala powder
a pinch of asafoetida/hing
2.5 cups water for pressure cooking
1 tsp kasuri methi/dry fenugreek leaves, crushed
1 or 2 tbsp cream (optional)
1 tbsp chopped coriander leaves
salt as required

For the tempering/tadka:

2 tbsp oil or 1.5 tbsp ghee or butter
1 tsp cumin seeds/jeera
5 to 6 garlic cloves/lahsun, finely chopped
2 to 3 red chilies
a generous pinch of asafoetida/hing
½ tsp red chili powder

For garnish:

1 tbsp chopped coriander leaves/dhania patta
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How to make dal tadka

Preparing the lentils:

. Rinse the lentils and add them to the pressure cooker. the below pic shows only tuvar or arhar dal. you can also cook the lentils in a pot. just soak the lentils for an hour or two before you cook them in a pot. cooking the lentils in a pot, will take more time than cooking in the pressure cooker. method on how to cook lentils in a pot is mentioned in the notes section of recipe details below
. To the lentils, add chopped onions, tomato, green chilies, ginger.
. Pour 2.5 cups water. if cooking in a pot, then about 4 to 4.5 cups water can be added.
. Add turmeric powder and asafoetida. stir well.
. Pressure cook the lentils for about 7 to 8 whistles or more till they become soft and creamy. mash the dal with a wired whisk or with a spoon and keep aside. if the dal looks thick, then add some water to get a medium consistency. simmer the dal for 3 to 4 minutes. pic of the consistency of the lentils in step 6
. Once the desired consistency is reached, add cream (optional), garam masala powder, crushed kasuri methi, chopped coriander leaves and salt. switch off the fire. please note crushed kasuri methi can also be added in the tempering later and skipped at this step.
. Once the desired consistency is reached, add cream (optional), garam masala powder, crushed kasuri methi, chopped coriander leaves and salt. switch off the fire. please note crushed kasuri methi can also be added in the tempering later and skipped at this step.
. Mix well so that everything combines uniformly. check salt before you add the tempering. if less than add more salt.

Preparing the tempering/tadka/chaunk:

. Next heat oil or ghee or butter in a small pan. first add cumin seeds and crackle them. the cumin should get fried and not be raw but don’t burn them.
. Now add red chilies, asafoetida and chopped garlic. let the garlic brown and the red chilies change color.
. Lastly add kasuri methi (add kasuri methi, if you have not added before to the dal) and red chili powder. stir and switch off the stove. make sure to fry the tempering ingredients at a low flame, so that you don’t burn them.
. Pour the entire tempering along with the oil/ghee into the dal.
. You can mix the dal or serve the dal tadka with the tempering on top it. garnish dal tadka with coriander leaves. serve dal tadka hot with steamed basmati rice, jeera rice or with rotis or phulkas.

Note: soak the lentils for about 1 to 2 hours. drain and rinse then well in water.
in a deep pot, add 4 to 5 cups water added to the lentils. add the rest of the ingredients mentioned in the recipe. cover and cook the lentils. if the water begins to froth and bubble, then remove the lid or cover it partly and continue to cook the lentils till they become soft and creamy. if the water becomes less, then add some hot water. once the lentils are cooked (takes from 45 mins to an hour or sometimes more… depends on the quality of the lentils). then follow the recipe further.





300g masoor dal (red lentils)
825ml water
1/2 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
500g spinach, rinsed and chopped
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon mustard seed

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How to make Palak Dal. Rinse dal and soak for 20 minutes.
. In a large pan, bring water to the boil and stir in salt, dal, turmeric and chilli powder.
. Cover and return to the boil, then reduce heat to low and simmer for 15 minutes.
. Stir in the spinach (palak) and cook 5 minutes, or until dal is soft. Add more water if necessary.
. In a small pan over medium heat, melt ghee and stir fry onions with cumin and mustard seeds, stirring often.
. Cook until onions are transparent, and then combine with dal.

  .  Serve palak dal with rice.
palak dal


1 cup yellow moong dal
1 onion, finely chopped
1 tomato, finely chopped
2 green chilies, chopped
1/2 teaspoon ginger, julienne
1 teaspoon garlic, finely chopped
4 pieces of garlic cloves
1 teaspoon cumin seeds (jeera)
1 teaspoon red chili powder
1 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/2 teaspoon Kasturi Methi (Fenugreek leaves)
2 tablespoon fresh coriander leaves, finely chopped
2 tablespoon cooking oil
Salt to taste

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How to make Dal Fry

. Wash yellow moong dal 2-3 times in running water. Drain the water from dal and put the dal in pressure cooker.
. Add 2 cups water in pressure cooker. Make sure water is just above the dal.
. Add garlic cloves, salt, turmeric powder, coriander powder and pressure cook it for about 7 to 8 minutes. Leave pressure cooker lid closed till all the pressure is gone.
. Once you open the lid add some water and blend dal till it becomes medium smooth. Finely chop onion, tomatoes, ginger, garlic, green chilies and coriander leaves.
. Heat oil in a pan and add cumin seeds. Let them cook for 15-20 seconds. When seeds begin to crackle, add chopped onion and green chilies and stir fry till onion is slightly cooked. Now add tomatoes, chopped garlic Ginger Julian and little salt to taste. Cook it for 2-3 minutes till onion turns pink.
. Now add dal, red chili powder, turmeric powder, water, Kasturi Methi, Coriander leaves and cook them well for 4-5 minutes.
. Dal Fry is now ready.

dal fry
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