• 250gms black masoor daal[or a daal of your choice]
  • half tsp turmeric
  • 1 tsp salt
  • 2 large onions chopped
  • 200 gms ripe tomatoes ,chopped
  • half cup cilantro, chopped
  • 2 tsp ginger garlic paste
  • 1 tsp red chilli powder [opt]
  • 1 tbsp ghee or clarified butter
  • 1 tsp coriander powder
  • 1 tsp sugar
  • 1 baylleaf
  • 4 cups of water
  • some extra chopped cilantro for garnishing


Wash the daal and soak[the water should cover daal at least an inch more than the level of the daal] for an hour.If cooking kidney beans or chickpeas then allow an overnight soak.
In a deep saucepan or wok heat the ghee and add onions,cook till transparent. Then add ginger garlic paste and saute for a minute. Add the tomatoes and salt and cook till soft and pulpy. Add the cilantro and cook for another minute, keep aside.
To the daal add the turmeric ,coriander powder ,1 tsp sugar and a bay leaf with 4 cups water and cook till tender.
Add the cooked daal to the onion mixture and simmer for 5 minutes.The daal should have a fluid though thick consistency. If it turns out pasty then heat a cup of water and add to the daal. Serve with more chopped cilantro and boiled or steamed long grain , non sticky rice.

In India we heat some extra ghee and add some more red chilli powder to it (cool the ghee a little before adding the chilli powder or it will burn), and then pour it over the daal when it is ready to be served. If ccoking with kidney beans or chick peas then before adding the onions to the heated ghee ,add whole:2 cardamoms,2 cinnamom sticks, 2bayleaves and 2cloves to the ghee and saute till these spices crackle and then add the onions and continue with the recipe.

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Submitted 6/13/05.
Source: Experience
Submitted By: Taru Talwar