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
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1/2 cup | chana dal (split chickpeas) |
| 1/2 cup | moong dal (split green gram) |
| 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 | fresh coriander leaves, 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.