Tuesday, May 1, 2012


In Indian homes dal is cooked almost every day. We can have many variations by adding different vegetables to it with many types of tempering like garlic, cumin or South Indian tempering.

Toor Dal... 1 cup
Chana Dal...1 tsp
Urad Dal....1 tsp
Jeera (Cumin Seeds)...1 tsp
Black Pepper (whole).....1/2 tsp
Whole Red Chillies...1 - 2
Fresh Coconut (grated)....3 tbsp
Asafoetida.....1/4 tsp
Curry Leaves... 15 - 20
Turmeric Powder...1/2 tsp
Oil... 1 tbsp
Kaddu (Pumpkin) Boiled.... 1 bowl
Salt to taste

For tempering:
Mustard seeds...1 tsp
Jeera...1 tsp
Curry Leaves... a sprig
Asafoetida.... 2 pinches
Whole Red Chillies...1

The pic shows the ingredients to be ground.

1. Roast chana dal, urad dal, jeera, black pepper and grind along with asafoetida, fresh coconut, curry leaves, whole red chilies into a fine paste.
2. Wash toor dal. Add water and cook dal in a pressure cooker with one tomato, turmeric powder and oil and cook till done.
3. To this dal, add the boiled kaddu, the ground masala, salt, and lemon juice and bring to boil.
4. Remove from flame.
5. Add tempering of mustard seeds, cumin seeds, asafoetida, curry leaves and whole red chillies.

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  1. nice blog...first time here...
    will come back n see more of it...check out my blogs if you get time..

    1. Thanks Sangeeta.
      I did visit one of your blogs.
      I am going to see all the blogs soon.You have covered various topics...that's really nice.

  2. very nice recipe...pls do include a link to my event

  3. I love the combination of coconut and tomato, so this sounds really good to me.

  4. This looks warming and delicious - perfect for this cold weather!

    1. Yes Heidi.. it is nice and warming .. you can add a spoonful of clarified butter on top of the rice too :)


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