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Indian Dal, Lentil Curry

Shop Indian Dal Lentils | Buy Dahl For Indian Dal MasalaCurry Dishes: Chana, Mung, Urd, Masoor, Toor Dal Masala Curry | Cook Vegan Vegetarian, Tasty, Healthy Meals | Low Fat | Dr. Ornish, Dr, Oz, Jamie Oliver Suggested | Check Out Our Dal Spices On Our Website.

Sort Indian Dal, Lentil Curry by:  |  Popularity  |  Item Name  |  Item Id  |  Brand Name  |  Price: Low to High  |  Price: High to Low
Ajika Channa Dal or Bengal Gram Lentils
Ajika -- $5.99
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Ajika Kabuli Chana, Chole, Chickpea, Garbanzo Beans
Ajika -- $5.99
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Ajika Kala Chana Black Garbanzo Channa Beans
Ajika -- $5.99
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Ajika Masoor Dal Brown Lentil Whole
Ajika -- $5.99
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Ajika Masoor Dal Red Lentils
Ajika -- $5.99
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Ajika Moong Dal Split With Green Skin Indian Mung Lentils
Ajika -- $5.99
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Ajika Moong, Mung Yellow Lentil Split
Lobo -- $5.99
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Ajika Tuvar Dal Indian Lentils (Toor, Tur, Tuar, Tovar)
Ajika -- $5.99
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Ajika Urad Dal Black Lentils (Black Beluga, Urd, Urid )
Ajika -- $5.99
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Ajika Urad Dal White Lentils (Urid, Black Gram)
Ajika -- $5.99
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Ajika Urad Whole Lentil (Black Beluga, Urd, Urid )
Ajika -- $6.50
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Ajika Whole Green Moong (Mung, Dal) Beans
Ajika -- $5.99
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Channa Dal Kitchari With Spices & Recipe, 20 Meals
Ajika -- $18.99--> $18.99
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Dal Masala With Coconut With Spices & Recipe, 20 Meals
Ajika -- $18.99--> $18.99
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Indian Green Moong Kitchari With Spices & Recipe, 20 Meals
Ajika -- $18.99--> $18.99
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Mixed Lentils With Coconut With Spices & Recipe, 20 Meals
Ajika -- $18.99--> $18.99
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Moong Kitchari With Spices & Recipe, 20 Meals
Ajika -- $18.99--> $18.99
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Two Lentil Medley With Spices & Recipe, 20 Meals
Ajika -- $18.99--> $18.99
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Yellow Moong Dal With Spices & Recipe, 20 Meals
Ajika -- $18.99--> $18.99
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Dal is tasty, easy to cook, healthy and satisfying. Dal is served everyday in every region of India. Use Ajika Dal Masala to deliciously flavor dal. Make dal into a soup, stew or puree or create dal as a light meal or accompanying your own Indian meal.

Dal is what chicken soup is in the west - comforting food. Dals or lentils, peas and beans are cooked practically daily in almost every Indian home, vegetarian or not. Each region has its own favorites and cooking methods. Some are cooked with garlic and ginger, in addition to the staple spices of turmeric, cumin and coriander. Dals can range from spicy-sweet to scorching hot, soup like or like creamed thick soup or dry like a pilaf. Lentils form an important part of any Indian meal and you can make it an important part of your diet. It is good for the environment too as it has a small carbon footprint unlike other proteins. They are a tasty way to get your protein for the day. India has a variety of lentils cooked different spices in different ways in different parts of India and this means you can enjoy a different dal everyday!
In Indian cooking lentils and beans make up the dal family. We carry many of these varieties in our online store. Cook up one of the following or mix two and cook together: red lentils (masoor dal), yellow split peas, adzuki beans, red beans, chana dal, or hulled and split mung beans (moong dal).

Cooking Dal - How to cook Indian dal
Step 1
Lentils can have some organic material mixed in so they need to be picked through. There may be small stones which need to be removed. Then put them in a pot and wash them. Strain them in a strainer.
Add the dal to a large pot and water. The texture of the dal depends on the water to dal ratio. Obviously, more water produces a thinner dal, less a thicker dal. A good rule is 4 or 5 cups for every cup of dry dal.
Add salt, turmeric and ginger paste.
Bring to a boil. Reduce to simmer and skim off any foam that appears on the surface.
As the dal cooks, feel free to add water if it becomes too thick.
When the lentils are done to your liking reduce heat to low/warm.
Stir in some chopped spinach or veggies like carrots, potato zucchini. (optional) Make the seasonings or masala.
Step2
In a separate skillet, heat up some oil. Make sure there is enough oil in the pan to get a nice fry out of the spices (you don't want them to scorch).
To the hot oil add some or all of the following spices: cumin or mustard seeds, ground coriander, ground cumin, amchoor, fresh/frozen curry leaves, cayenne, and hing or asafetida. Also consider adding chopped garlic, seeded and chopped hot pepper and fresh/frozen curry leaves.
When the spices begin to brown and become aromatic, remove from heat.
Step 3
Stir the masala or seasonings into the lentils. Add salt to taste
garnish with chopped fresh cilantro or coriander leaves - which is an option.
Serve with rice or bread.

Maharashtrian Aamati Sweet and Sour (dal) Recipe - with coconut
Ingredients:
1/2 cup toor dal
1 medium sized onion,
1 teaspoon tamarind pulp,
3-4 green chilies,
curry leaves,
2 teaspoon Maharashtrian goda masala,
1 teaspoon turmeric powder,
1/4 teaspoon asafoetida (hing),
1 teaspoon mustard seeds or cumin seeds,
1 small piece jaggery or 1 teaspoon sugar
grated fresh or dry coconut,
coriander leaves,
salt to taste
Method:
1. Pressure cook dal till soft. Remove from the cooker and mash it.
2. Chop onions into vertical thin pieces. Chop chilies.
3. Heat 2 teaspoon oil in a pan. Add mustard seeds or cumin seeds. When they pop up, add asafoetida, turmeric powder curry leaves, and onion pieces and chilies. Fry for sometime or till the onion turns light brown. Add mashed dal and 1 cup water. Stir.
4. Cook on high heat and when bubbles rise up on the top, turn the heat to medium. Add salt, jaggery, goda masala, tamarind pulp and coconut. Mix well and simmer.
5. Decorate with coriander leaves. Serve with plain rice, pulao, or chapatis.

Vangi Dal  Recipe - Dal with Chinese Eggplant from Maharashtra
Ingredients:
serves 4 people.
1 cup toor dal,
eggplant,
4 green chilies,
8 curry leaves,
tamarind paste or 2 nos. kokum (amsul),
2 tbsp dry/desiccated shredded coconut,
1 tsp cumin seeds,
2 tsp coriander seeds,
chopped coriander leaves (cilantro),
1 tsp turmeric powder,
1/2 tsp asafoetida,
salt and jaggary/sugar to taste.
1 tbsp oil.
Method:
1. Wash dal twice. Add 1/2 tsp turmeric powder, asafoetida, 1/2 tsp oil and water to the dal. Pressure cook it until soft and mushy.
2. Mash dal and keep aside.
3. Chop the eggplant into small cubes and rub some salt to the pieces. Soak them in water for 10 minutes. Drain and set aside.
5. Heat a pan. Add coriander seeds, coconut and toast them over medium heat until light brown. Lastly add cumin seeds and just toss once (since cumin seeds turn brown quicker than coconut, they should be added later). Remove and grind into a fine paste.
6. Chop chilies and coriander leaves.
7. Again, heat oil in a pan. Once the oil is hot, let the mustard seeds sizzle. Add asafoetida, 1/2 tsp turmeric powder and curry leaves and chopped chilies. Add eggplant pieces and fry until half done. Add dal and water for desired thickness. Let it boil over hight heat.
8. Once bubbles float on top, turn the heat to medium. Add ground coconut masala, tamarind paste or kokum and stir well. Add salt and jaggary or sugar. Simmer for another 10 minutes.
9. Top with coriander leaves and serve hot with rice or chapati.

Dal with fenugreek leaves  Recipe (Dal-methi)
Ingredients
serves 4 people.
1/2 bunch of fenugreek leaves (methi),
1 cup toor dal,
2 tsp peanuts,
4 dry red chilies crushed into pieces,
1 onion,
5 small garlic cloves,
chopped coriander leaves,
2 tsp turmeric powder,
1/2 tsp asafoetida,
salt and sugar to taste.
1 tbsp oil.
Method
1. Wash dal. Wash fenugreek leaves in salt water. Chop them finely. Mix together dal, leaves, 1 tsp oil, turmeric powder and 1 cup water. Boil them till soft.
2. Mash dal and fenugreek leaves. Keep aside.
3. Chop onion. Crush garlic cloves. Wash peanuts.
4. Heat a pan. Put 1 tbsp oil into it. Once the oil is hot, add mustard seeds. When mustard seeds crackle, add asafoetida, red chilies and garlic cloves. Add peanuts and fry. Add chopped onions and fry them till translucent.
5. Pour dal and fenugreek leaves mixture into the pan. Add water for desired thickness. Bring it to a boil.
6. Add salt, sugar and simmer for 10 minutes.
7. Garnish with coriander leaves while serving.
Serve hot with chapati or rice.

Dal with fenugreek seeds Recipe (Dal-methi varan)
Ingredients
serves 4 people.
1 cup toor dal,
1 tsp fenugreek (methi) seeds,
2-3 small garlic cloves,
4 green chilies,
1/2 tsp tamarind paste or 2 nos.kokum (amsul),
2 tbsp dry/desiccated shredded coconut,
2 tsp cumin seeds,
chopped coriander leaves,
1 tsp turmeric powder,
1/2 tsp asafoetida,
salt and jaggary/sugar to taste.
1 tbsp oil.
Method
1. Wash dal and fenugreek seeds. Add fenugreek seeds, 1/2 tsp turmeric powder, asafoetida, 1/2 tsp oil and water to the dal. Pressure cook until soft.
2. Mash dal. Keep aside.
3. Heat a pan. Add coconut and toast it over medium heat until light brown. Then add cumin seeds and toss the mixture once. Remove and grind into a paste.
4. Chop chilies and crush the garlic cloves.
5. Heat oil in the pan. Once the oil is hot, let the mustard seeds sizzle. Add asafoetida, 1/2 tsp turmeric powder and crushed garlic cloves and chilies. Fry and add dal and water for desired thickness. Bring it to a boil.
6. Once bubbles float on top, turn the heat to medium. Add ground coconut masala and tamarind paste or kokum and stir well. Add salt and jaggary or sugar. Let simmer for another 10 minutes.
7. Top with coriander leaves and serve hot with rice or chapati.

Langhar Dal  Recipe served in Sikh Gurdwaras
Serves 10
Ingredients:
2 cups whole black gram (urad split with skin) soaked in water for 6 hours
2 tsps. Cummin seeds
2 tsps. turmeric powder
2 tsps. garam masala
4 onions, chopped fine
2 tbsps. ginger-garlic paste
1 cup ghee
salt to taste
Method:
Put all the ingredients (with 5 cups water) except ghee in a pressure cooker or in a slow cooker and cook till soft and blended. Pour hot ghee and serve with hot tandoori rotis or chapattis.

Masoor Dal with Vegetables Recipe
1 cup masoor dal
1 onion - cut into rings
1 carrot - cut into 1/2 inch pieces
¼ of a small cauliflower - cut into 1/2 inch pieces
2-3 cloves
Pinch of haldi (turmeric powder)
Oil - 2 table spoons
1 tsp. cumin
1 tsp. Dhania Powder (corriander seed powder)
1/2 tsp. Amchoor
1/4 tsp. Garam Masala
1/4 tsp. Chilli Powder
Heat oil add onions and fry till brown.
Add the vegs and cloves and cook for 2-3 mins.
Add this to the washed dal and cook with turmeric & four cups water until dal is soft and texture is like porridge.
In another pan heat oil add cumin, coriander, mango powder and garam masala.
Remove from heat add red chilli pdr.
Add this to the dal. Add lemon juice and serve with hot rice



Masala Dal  Recipe - A combination of four lentils makes this lentil special.
Ingredients:
1/2 cup moong (yellow dal) dal
1/2 cup masoor (split red lentils) dal
1/2 cup black gram dal
1/2 cup toovar (yellow lentil/ pulse) dal
3 onions, grated
2 tomatoes, chopped
1 tsp. Coriander powder,1 tsp. Garam masala
3 tbsp. ghee (clarified butter) or oil
Salt and red chili according to taste
For garnishing:
Chopped coriander
Method:
1.Wash all the dals together.
2.Add 4 teacups of water and cook until done in a pressure cooker.
3.Heat the oil and fry the onions till light pink in color.
4.Add the tomatoes and cook again for 5 minutes.
5.Add the cooked dals, coriander powder, garam masala , red chilies and salt. Cook for 10 minutes.
6.Garnish with coriander. Serve hot.

Dal with Spinach Recipe
Enriched dal with proteins
Ingredients:
3/4 cup moong (Yellow dal) dal or masoor(split red lentils) dal
1 chopped onion
1 tsp. cumin seeds
1 cup chopped spinach
2 tsp. amchur9mango powder) powder
1 chopped tomato
1/2 tsp. turmeric powder
4 tsp. oil
Salt according to taste
To be ground into a paste:
6 cloves garlic
3 green chilies
1/2 tsp. ginger
Method:
1.Cook the dal in 3 cups of water.
2.Heat the oil, add the onion and cumin seeds and fry for 2 minutes.
3.Add the cooked dal, the spinach, amchur (mango powder) powder, tomato, turmeric powder, paste and salt.
4.Boil for 5 minutes. Serve hot.


Sukhi Dal Recipe Dry Flavored Dal Recipe
Ingredients:
1 cup brad (moong dal washed) dal
1 cup onions, sliced
1 tbsp. coriander finely chopped
1 stick cinnamon
2-3 cardamoms
2 cloves1 bayleaf
1 tsp. cumin seeds
1/2 tsp. turmeric powder
1/2 tsp. pepper powder
Salt according to taste
1 tsp. lemon juice
2 tbsp. oil
Serve with
Serve hot with rice, or paratha and a gravy vegetable.
Method:
1.Clean, and soak the dal for 15 minutes.
2.Boil in the pressure cooker with 5 cups water, adding turmeric and salt.
3.Drain the water and keep it aside.
4.Heat oil in a pan and add all the spices.
5.Allow to splutter, add onions. Stir fry till light brown.
6.Add dal, lemon juice, masalas. Stir gently. Take care not to mash up dal too much.
7.Garnish with coriander.

Sambhar Recipe
South Indian preparation to be accompanied with idlis, dosas, vadas and rice.
Ingredients:
1 cup Tuvar (yellow lentils) dal (washed and soaked for 30 minutes)
4-5 strips tamarind soaked for 5 minutes (paste or pulp may also be used)
1 tbsp. jaggery or sugar
2 tbsp. sambar masala
1/4 tsp. turmeric powder
1 tsp. dhania (coriander powder) powder
1 tsp. red chili powder
1/2 tsp. each cumin and mustard seeds
3 whole red chillies
1 stalk curry leaves
4 onions
1/2 cup boiled mixed veggies
1 large tomato
1 tbsp. chopped coriander leaves
2-3 flakes garlic
Salt according to taste
2 tbsp. oil
Serve with
Serve steaming hot with hot idlis, coconut chutney and dosas.
Method:
1. Add tamarind, 1/2 tomato & 1 onion chopped, to the dal.
2. Pressure cook till dal is done very soft. (Approx. 4 whistles)
3.Remove dal and beat with a whisk or churner till smooth.
4.Grind to a paste, 1 onion, 1/4 tomato, jaggery, garlic, all dry masalas.
5.Chop the remaining onion and tomato to medium or fine pieces.
6.Heat oil, add seeds , curry leaves and allow to splutter.
7.Add onion, mixed veggies, tomato and stir fry for 2 minutes.
8.Add paste, and cook for further 2 minutes.
9.Add dal and bring to a boil on high.
10.Add enough water to get sambar consistency. Check and adjust masalas as required.
11.Simmer for 12-15 minutes on low, till the aroma exudes. Add chopped coriander before serving.

Bengali Cholar dal  Recipe - A preparation of Bengal Gram dal & spices
Ingredients:
1 cup gms cholar or channa dal
1 teaspoon turmeric paste.
1/4 teaspoon chili paste.
1 tbls coriander
2 tbls cumin
1 tbls garam masala
4 -8 green chilies, slit.
Salt to taste.
1/4 coconut finely grated.
1 tbls ghee.
2 teaspoons sugar.
3 bay leaves.
Salt to taste.
Method:
1. Mix coriander & cumin seeds powder with red chili powder adding little water. Grind ginger into a paste.
2. Add 5 cups of water into Bengal gram. Add above ground spices, ginger, salt, sugar, green chilies and turmeric powder. Bring to boil, reduce heat and simmer till cooked but not dissolved.
3. Slice from fresh coconut and cut into 1/4 inch cubes. Fry in butter to light brown. Add fried coconut pieces to the boiled lentil.
4. Heat ghee or butter. Add cumin seeds, bay leaf and whole red chili and fry till splutters and becomes light brown.
5. Pour in the boiled dal and cook in reduced heat for 6/7 minutes or till dal thickens to medium consistency.


Sweet and Sour Bengali Mung Dal Recipe
Ingredients:
Moong dal : 1 cup
Cauliflower:1 cup ,cut into quite small florets.
Spinach : 1 bunch ( finely chopped).
Potato : 1 big ,cut into small pieces .
Sugar: 1 small teaspoon.
Salt :to taste
Bay leaves: 1 or 2
Ginger paste: 1 teaspoon
Oil : 1/2 cup
Cumin seeds: 1/2 teaspoon
Ghee : 1 teaspoon
Garam Masala : 1 teaspoon
Green chilies : a few chopped
Method:
In a pan roast the Moong dal , constantly stirring it from time to
time till dal turn a lovely golden. This has to be done quite carefully as the dal tends to get burnt very quickly after a certain temperature. Wash the dal and boil it till its soft but not overcooked In a deep pan add enough oil to separately deep fry the potatoes and cauliflower Fry till well cooked but not too soft. Remove and set aside. Please remove all the debris if any from the oil and add in Bay leaves with Cumin seed Toss in chili pieces and ginger paste. Fry for a minute or so. Add the fried vegetables, spinach and the dal. Add sugar and salt. Bring the dal to a boil. Add in Garam masala and ghee. This is well enjoyed with fried Egg Plant and hot white rice.


Musur dal Bengali Style Recipe 
Panch Phanon Mix, also known as Indian Five Spice (do not substitute
Chinese Five Spice!) We have this spice blend in our store
Ingredients:
1 1/2 C red lentils
3 1/2 C water
6 green hot chilies minced
1/4 t turmeric, or more to taste
1 1/2 t salt
4 T ghee, butter or vegetable oil
1 C minced onions
1 C chopped tomatoes
1 T grated fresh ginger
2 T ghee or vegetable oil
1 T panch poran mix
4 dried small red chilies
1-3 cloves garlic
Method:
There are three basic steps to this recipe: cooking the lentils in water,
making a tomato/onion/ginger mush, and making a spiced oil.
1. Rinse lentils well, add water, serrano chilies, turmeric and salt.
Bring carefully to boil and cook over low to medium heat, partially
covered, for 25 minutes. Cover and cook another 10 minutes. Adjust
salt.
2. While lentils are cooking, cook onions in a frying pan in the oil until
they are golden brown (approximately 10 minutes), stirring constantly.
Add tomatoes and ginger and continue cooking until the tomatoes
decompose into a delicious and fragrant mush (approximately 8 minutes.)
Stir constantly so that tomato mixture doesn't stick. Turn heat to low
if necessary.
3. Scrape out this mush into the lentils and stir it in. Let lentils sit
while you make the spiced oil.
4. Do a quick rinse of the frying pan, without soap, and dry thoroughly.
Add the remaining 2T oil and heat over medium high heat. When oil is
hot add panch phanon mix and heat until the seeds begin to pop, about 15
seconds. Add red chilies and fry for another 15 seconds, until they
turn a little darker. Turn off heat and add the crushed garlic and let
sizzle for about 30 seconds. Stir this mixture into the lentil/tomato
mixture and serve with rice. Adjust salt.

Bhaja Muger Dal Recipe
Ingredients:
Yellow split moong beans:50 gms
Turmeric:1/2 tsp
Green chiles:2 nos seeded & minced
Salt to taste
Sugar: 1 tsp
Cumin powder
Coriander powder
Vegetable oil
Bay leaf:2 nos
Ginger paste: 1 tsp
Ghee: 2 tsp
Method:
Roast the moong dal for 8 to 10 minutes. The dal will acquire a lighter color & emit a nutty aroma. Be careful that they do not turn a dark brown. Transfer to a bowl & wash if desired. Bring water to a boil & stir in the dal along with the turmeric & whole chilies. Simmer, covered, until the dal is tender, 35 to 45 minutes. While cooking


Narkel Cholar Dal from Bengal Recipe
Ingredients:
Yellow split grams: 200 gms.
Bay leaf: 2/3 nos
Cloves: 2 nos.
Green cardamom: 2 nos.
Cinnamon: 1".
Cumin seeds: 1/2tsp.
Ghee: 2tbsp.
Green chilli: 2.
Turmeric powder: 1/2tsp.
Chopped & fried coconut: 2tbsp.
Sugar: 1 tsp.
Salt to taste.
Method:
Boil chana dal with turmeric powder & garam masala till dal is soft. Heat ghee in a pan, add bay leaf, cumin seeds & green chilies. Add boiled dal & water. Add salt, sugar, and ghee boil for 2 minutes. Garnish with coconut.


Maharashtrian Aamati Sweet and Sour plain Dal Recipe 
Ingredients:
1/2 cup toor dal
1 medium sized onion,
1 tomato,
3 green chilies,
2 teaspoon Maharashtrian goda masala or garam masala,
1 teaspoon turmeric powder,
1/4 teaspoon asafoetida (hing),
1 teaspoon mustard seeds,
1 small piece jaggery or 1 teaspoon sugar
coriander leaves
salt to taste
Method:
1. Pressure cook dal till soft. Remove from the cooker and mash it.
2. Chop onions into vertical thin pieces. Chop tomato and chilies. Or give vertical slits to the chilies instead of chopping them.
3. Heat 2 teaspoon oil in a pan. Add mustard seeds. As they pop up, add asafoetida, turmeric powder and onion pieces and chilies. Fry for sometime or till the onion turns light brown. Add chopped tomato pieces and fry again till tomato pieces turn soft. Add mashed dal and 1 cup water. Stir.
4. Cook on high heat and when bubbles rise up on the top, turn the heat to medium. Add salt, jaggery and goda masala. Mix well and simmer.
5. Remove Aamati from the heat and decorate with coriander leaves. Serve with plain rice, pulao, or chapatis.

PanchRatni Dal or Five Combination Lentils Recipe
Ingredients:
Serves: 4
Ingredients
1 tbsp. urad (moong dal washed) dal
1 tbsp. toovar (arhar/yellow lentils) dal
1 tbsp. moong (yellow dal) dal
1 tbsp. chana (bengal gram dal) dal
1 tbsp. masoor(split red lentils) dal
1 tsp. mustard seeds
1 tsp. cumin seeds
1 stick cinnamon
2 cloves
4 curry leaves
4 small red chilies
3 green chilies, finely chopped
2 tsp. finely chopped ginger
2 tsp. finely chopped garlic
2 tomatoes, roughly chopped
1/2 tsp. garam masala
2 tbsp. chopped coriander
Juice of one lemon
2 tbsp. oil
Salt according to taste
Method:
1.Wash all the dals. Soak for 1 hour and then drain.
2.Add 5 cups of water and cook in a pressure cooker or cook dal till soft on the stove.
3.Heat the oil and fry the mustard seeds, cumin seeds, cinnamon and cloves until they begin to crackle.
4.Add the curry leaves, red chilies, ginger and garlic and fry for 1 minute.
5.Add the tomatoes and garam masala, the dals, coriander, lemon juice and salt and boil for 8 to 10 minutes. Serve hot.


Dal Bati  Recipe - Famous Lentil Recipe from Rajasthan
Ingredients:
Serves: 4
For Dal:
2 cups Chana (bengal gram dal) Dal mixed with 3/4 cup whole black gram (urad)soaked in water overnight with a pinch of soda bicar
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