1/2 cup each, tuvar and mung dal

    1 tsp turmeric powder

    Salt, to taste

    1 tbsp ghee

    1/2 tsp cumin seeds

    1 clove garlic, chopped

    1 green chilli, chopped

    2 onions, chopped

    1 tomato, chopped

    Few sprigs coriander, chopped

    For tempering:

    1 tbsp ghee

    1 tsp red chilli powder

    1 whole dry red chilli, broken

    1/2 tsp cumin seeds

    1 small clove garlic, chopped

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Ingredient Substitution Guide


1. Wash and boil both the lentils with turmeric and salt.

2. In a pan, heat ghee, add cumin seeds and let it crackle. Then add garlic, green chilli and onion. Sauté till onions are slightly brown. Then add tomato and stir till fat leaves the masala. Add boiled dal and stir well.

For tempering: heat ghee in a pan, add cumin seeds and broken dry red chilli. Add garlic and stir till slightly brown. Then add red chilli powder and pour over the dal. Stir in coriander and remove in the serving bowl.

Note: you can also add chopped mint along with coriander.

Recipe courtesy: Chef Saurabh Malhotra, Options, Dubai World Trade Centre

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