Brij Dal
Veg
Simple toor or moong dal cooked until soft and tempered with asafoetida, cumin, and dried red chillies — no onion, no garlic, the foundational sattvic lentil preparation of the Braj region. Eaten daily with rice or chapati, its flavour resting entirely on the quality of the tempering ghee.
Cuisines
Brij
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | chana dal |
| 3 cups | water |
| 1 medium | onion, finely chopped |
| 1 medium | tomato, finely chopped |
| 1 inch | ginger, grated |
| 2 cloves | garlic, minced |
| 2 tablespoons | ghee |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | coriander powder |
| 1/2 teaspoon | turmeric powder |
| 1/2 teaspoon | red chili powder |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Wash the chana dal thoroughly and soak it in water for 30 minutes.
- 2 Drain the soaked dal and add it to a pressure cooker with 3 cups of water and a pinch of salt.
- 3 Pressure cook the dal for 3-4 whistles or until it becomes soft and cooked through.
- 4 In a pan, heat ghee over medium heat and add cumin seeds. Let them splutter.
- 5 Add the chopped onions and sauté until they turn golden brown.
- 6 Stir in the grated ginger and minced garlic, and sauté for another minute.
- 7 Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
- 8 Mix in the coriander powder, turmeric powder, red chili powder, and salt.
- 9 Add the cooked dal to the pan and mix well with the masala.
- 10 Simmer the dal on low heat for 10-15 minutes, allowing the flavors to blend.
- 11 Garnish with fresh coriander leaves before serving.
Tips
For a richer taste, you can add a pinch of garam masala towards the end of cooking.