Darbari Dal

A dish fit for the royals! Vegetables like pumpkin, baby corn and onions are sautéed before being boiled and then simmered with boiled rajma, toovar and masoor dals. Coconut, ginger-garlic paste and chilies add all the extra flavors!

Preparation Time: 20 mins.
Cooking Time: 30 mins.
Serves 6.
Show me for servings

1/2 cup rajma (kidney beans), soaked overnight, cooked and drained
1/2 cup toovar (arhar) dal
1/2 cup masoor dal (split red lentil)
1/2 tsp turmeric powder (haldi)
1 cup bottle gourd (doodhi / lauki), cut into big pieces
1/2 cup red pumpkin (bhopla / kaddu), cut into big pieces
1/2 cup baby corn, cut into big pieces
2 green chillies, slit
1/2 cup finely chopped onions
1 cup finely chopped tomatoes
2 tsp ginger-garlic (adrak-lehsun) paste
2 tbsp freshly grated coconut
2 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp chilli powder
1 tsp garam masala
3 tbsp oil
1/2 cup chopped coriander (dhania)

1. Clean, wash and soak the dals for about 30 minutes. Drain.
2. Pressure cook the dals with 3 cups of water, turmeric powder and salt till done.
3. Whisk well till the dal is mashed and keep aside.
4. Heal oil in a pan, add the onions and sauté till the onions turn translucent.
5. Add the tomatoes ginger-garlic paste, grated coconut, coriander-cumin seed powder, red chilli powder, garam masala and sauté for 2 to 3 minutes.
6. Add the pumpkins, baby corn, green chillies, cooked dal and 1 cup of water and bring to a boil.
7. Simmer till the vegetables are done and then add the coriander.
8. Simmer for a couple of more minutes and serve hot.