Peeli Dal/Yellow Dal

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
Peeli Dal

Peeli Dal/Yellow Dal

Serves: 4

Ingredients

  • 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

For tempering

  • Garlic- ½ tsp (chopped)
  • Ghee/clarified butter- ½ tsp
  • Whole dry red chili- 1
  • Cumin seeds- ½ tsp

Method

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).

Dal before boiling
Dal before boiling

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.

Dal after boiling
Dal after boiling

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.

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2 Comments

  1. ANIL KUMAR RISHI

    DEAR
    MAY I GIVE YOU SOME SUGGESTION—TRY—
    YOU FIRST HEAT ONE TEA SPOON OF GHEE IN COOKER, AND THEN JUST FRY MASHED GARLIK ALONG WITH GINGER AND CHOPPED GREEN CHILLY. THEN COOK THE DAL FOR 5 TO 6 WHISTLES . THEN FINALY HEAT THE ONE TABLE SPOON OF BUTTER AND ADD RED CHILLY , JEERA,PINCH OF RAIE,CHOPPED ONION–FRY FOR FEW MINUTES AND THEN ADD TAMATO–FRY TILL THE TAMATO LEAVES OIL, THEN ADD THIS ALL IN DAL AND BOIL FOR SOME TIME, UN-FLAME THE GAS AND COVER THE COOKER FOR FIVE MINUTES. THEN SERVE ADDING CORIANDER LEAVES……..KHETE KEMUN HOECHE–BOLBEN KINTU……

     

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