Masalawali Toovar Dal

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Added to 16 cookbooks This recipe has been viewed 12689 times

A fiery paste of dry red chillies, aromatic seeds and pungent ginger and garlic is at the heart of this Masalawali Toovar Dal. Although it sounds too hot, it actually ends up enjoyably semi-spicy, when this paste is combined with cooked toovar dal, baby onions and tomatoes, making the Masalawali Toovar Dal a wonderful accompaniment for any type of Rotis , Parathas or a bowl of hot rice.

Add your private note

Masalawali Toovar Dal recipe - How to make Masalawali Toovar Dal

Tags

Preparation Time: 10 mins Cooking Time: 26 mins Total Time: 36 mins Makes 6 servings (6 serving )
Show me for servings

Ingredients

1 cup toovar (arhar) dal
1/4 cup baby onions
2 tbsp ghee
1 cup sliced onions
3/4 cup chopped tomatoes
salt to taste

To Be Ground Into A Smooth Paste (using 4 Tbsp Of Water)
1 tbsp roughly chopped garlic (lehsun)
8 whole dry kashmiri red chillies , broken into pieces
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
1/2 roughly chopped ginger (adrak)

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method

Combine the toovar dal, baby onions and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid. Keep aside.
Heat the ghee in a deep non-stick pan, add the onions and sauté on a medium flame for 2 to 3 minutes.
Add the prepared paste and sauté on a medium flame for another 2 to 3 minutes.
Add the cooked toovar dal, tomatoes, salt and 1 cup of water, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
Serve hot garnished with coriander.