Haryanvi Dal
Veg
A straightforward arhar or moong dal cooked until soft and finished with a generous mustard oil and ghee tadka of cumin, garlic, and dried red chillies — simple, satisfying, and eaten at every meal in Haryanvi households. The supporting backbone of the daily thali.
Cuisines
Haryanvi
Best for
Lunch
Dinner
Build a full meal around Haryanvi Dal
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
|
1/2 cup | Chana dal |
|
1/2 cup | Moong 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 | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Wash the chana dal and moong dal thoroughly and soak them in water for 20 minutes.
- 2 Drain the soaked dals and add them to a pressure cooker with 3 cups of water and a pinch of salt.
- 3 Pressure cook the dals for 3-4 whistles or until they are soft and cooked through.
- 4 In a separate pan, heat ghee over medium heat. Add cumin seeds and let them splutter.
- 5 Add chopped onions and sauté until they turn golden brown.
- 6 Add grated ginger and minced garlic, sauté for another minute until fragrant.
- 7 Stir in chopped tomatoes and cook until they become soft and the oil starts to separate.
- 8 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- 9 Add the cooked dals to the pan and mix everything well. Let it simmer for 5-7 minutes.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, you can add a pinch of garam masala towards the end of cooking.