This North Indian style ‘Peeli Dal’ is one of those favorite foods of mine, what I experienced during my stay over here. But I have never cooked this before. Few days back when I was very keen to cook this dal, a thought came into my mind that before experimenting with the ingredients in my kitchen, why not asking for some suggestion. Then these kind people of Cal helped me, and with their inputs I cooked this dal which turned out just perfect.
This is a very popular dish, so my version may vary little bit from yours.
Peeli Dal/Yellow Dal
- Arhar dal- 1 cup
- Red masoor dal/Musur dal- 1 small handful
- Chana dal/Cholar dal- ¼ cup
- Julienned ginger- 1 tsp
- Green chilies- 2 (broken)
- Onion- 1 small sized (thinly sliced)
- Tomato- 1 (chopped)
- Mustard oil- 1 tsp
- Turmeric powder- ½ tsp
- Salt- ½ tsp
- Garlic- ½ tsp (chopped)
- Ghee/clarified butter- ½ tsp
- Whole dry red chili- 1
- Cumin seeds- ½ tsp
Wash all the dals together and keep aside. Now add the dal in a cooker, add on all the other ingredients except tempering ingredients. Pressure cook with enough water (water level should be 2″ high from dal).
Check after 5-6 whistles. You need to cook the dal with the grains little visible and mushy at the same time. Open the lid after the pressure has reduced.
Heat ghee in a frying pan, next to add all the other ingredients mentioned ‘for tempering’. Fry chopped garlic for few seconds, don’t let them burn. Pour this on boiled dal, mix well. Now on high flame give this dal a good boil. Check salt. Remove from heat. Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice or roti.