Wednesday, July 18, 2012

Pudina (Mint) Dal


Fresh Mint Leaves, chopped - 1 1/2 cups
Pigeon Peas/Tur Dal - 1/2 cup
Red Lentils/Masoor Dal - 1/2 cup
Split Green Gram/Moong Dal - 1/2 cup
Split Black Gram/Sabut Urad dal (with black skin) - 2 tbsps
Onions, medium sized - 2
Garlic cloves - 6
Dry Mango Powder - 1 1/2 tbsps
Kitchen King Masala - 3 tbsps
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1 tsp
Cumin Seeds - 1 tsp
Salt to taste
Oil - 3 tbsps


  1. Wash tur dal, masoor dal, moong dal and sabut urad dal together and pressure cook until soft.
  2. Chop onions and garlic cloves.
  3. Heat oil in a pan, add cumin seeds.
  4. When cumin seeds start crackling, add chopped onions and garlic.
  5. Saute until onion turns translucent in color.
  6. Add chopped mint leaves and saute for 3-4 minutes.
  7. Add turmeric powder, red chilli powder, dry mango powder, kitchen king masala and salt. Mix well.
  8. Add cooked dal. Mix well.
  9. Adjust the consistency of dal by adding a little water if required.
  10. Set the flame to medium and turn off the heat when dal begins to boil.
  11. Serve hot with with phulkas/rotis etc.,


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