Recipe — Dal
Tri Dali Dal
Three Lentils Mixed — chana, urad & moong with garlic tempering
Ingredients
| Chana dal, urad chilka & moong chilka in ratio 1:1:¼ (total 1 cup) Bengal gram, black split beans & green moong beans — pre-soaked 3–4 hrs | 1 cup |
| Tomato, large (optional) | 1 |
| Turmeric powder | ¼ tsp |
| Water | 2½ cups |
| Salt to taste |
For Tempering
| Garlic | 2 cloves |
| Green chilli | 1 |
| Red chilli powder (cayenne) | ½ tsp |
| Oil or ghee | 2 tbsp |
| Fresh cilantro for garnishing |
Method
Pressure cook the three pre-soaked lentils with 2½ cups of water, turmeric, and salt at high pressure for 10 minutes. Reduce heat and let cook for another 5–7 minutes. When all steam is released, whisk the dal well until smooth. Add optional tomato before cooking if desired.
Crush garlic and green chilli together into a paste. Heat ghee or oil in a small frying pan. Add the garlic-chilli paste and fry until it turns golden brown and smells fragrant. Add red chilli powder. Immediately pour this tempering over the cooked dal.
Garnish with finely chopped cilantro. Serve with plain rice or Indian bread.