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Toover Ni Dal

Ingredients
  Husked pigeon peas 1 1⁄2 Cup (24 tbs) (Arhar)
  Onion 1 Large, chopped
  Tomatoes 2 Large, chopped
  Salt To Taste
  Ghee 2 Tablespoon
  Green chilies 2 , seeded
  Coriander leaves 1 Tablespoon
  Ginger piece 1 Inch
  Garlic 6 Clove (30 gm)
  Turmeric powder 1⁄2 Teaspoon
  Chili powder 2 Teaspoon
  Cumin seeds/1/2 teaspoon coriander powder 1 Teaspoon
  Coriander seeds 1 Tablespoon
  Cinnamon piece 1⁄2 Inch
  Cloves 4
  White cardamom 2
  Black peppercorns 6
  Poppy seeds 1 Teaspoon
Directions

Wash dal and cover with 3-4 cups water.
Add salt and bring to boil.
Lower heat and simmer till done.
Puree, and if too thick add a little water.
Heat ghee in a small frying pan and fry onions till brown.
Add ground spices and saute for 2-4 minutes.
Add tomatoes and mix well.
Simmer for 2-3 minutes.
Add to dal and mix well.
Simmer for a further 2-3 minutes and serve with rotlis or rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Lentil
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
75 Minutes
Servings: 
4

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