Banarasi Dal

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Recipe

Ingredients

1/2 cup	toor dal (pigeon pea lentils)
1/4 cup	chana dal (split Bengal gram)
1 tablespoon	ghee
1 teaspoon	cumin seeds
1 teaspoon	mustard seeds
1 pinch	asafoetida
1 medium	onion, finely chopped
1 medium	tomato, finely chopped
1 teaspoon	ginger-garlic paste
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
1 teaspoon	garam masala
1 tablespoon	lemon juice
—	salt to taste
2 cups	water
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Wash and soak the toor dal and chana dal together in water for 30 minutes.
2. 2 Drain the water and add the dals to a pressure cooker with 2 cups of fresh water and a pinch of turmeric powder.
3. 3 Pressure cook the dals for 3-4 whistles until they are soft and mushy.
4. 4 In a separate pan, heat ghee over medium heat.
5. 5 Add cumin seeds and mustard seeds. Let them splutter.
6. 6 Add a pinch of asafoetida, then add the chopped onions and sauté until golden brown.
7. 7 Add the ginger-garlic paste and sauté for another minute.
8. 8 Add the chopped tomatoes and cook until they are soft and the oil starts to separate.
9. 9 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
10. 10 Add the cooked dal to the pan and mix thoroughly. Adjust the consistency with water if needed.
11. 11 Simmer the dal for 10 minutes on low heat.
12. 12 Add garam masala and lemon juice. Stir well.
13. 13 Garnish with fresh coriander leaves before serving.