North Karnataka Dal
Veg
Thick toor dal slow-cooked until completely soft and tempered generously with ghee, mustard seeds, dried red chilli, asafoetida, and grated dry coconut — richer and heartier than the thin South Indian rasam-style dal, this is the filling everyday dal of the North Karnataka thali. Eaten with jolada rotti and ennegayi as the two-course foundation of the North Karnataka meal.
Cuisines
North Karnataka
Best for
Lunch
Dinner
Build a full meal around North Karnataka Dal
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
|
1 cup | Toor Dal |
|
3 cups | Water |
|
1 tablespoon | Oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
1 pinch | Asafoetida |
|
2 tablespoons | Peanut |
|
1 medium | Onion , finely chopped |
|
1 medium | Tomato , finely chopped |
|
2 cloves | Garlic , minced |
|
2 teaspoons | Red chili powder |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Jaggery |
|
1 teaspoon | Tamarind paste |
|
1 handful | Cilantro , chopped |
|
— | Salt , to taste |
Instructions
- 1 Rinse the toor dal thoroughly and soak it in water for 20 minutes.
- 2 In a pressure cooker, add the soaked dal and 3 cups of water. Cook for 3 whistles or until the dal is soft.
- 3 Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
- 4 Add cumin seeds, asafoetida, and peanuts. Sauté until the peanuts are golden brown.
- 5 Add chopped onions and garlic. Sauté until the onions are translucent.
- 6 Add chopped tomatoes and cook until they are soft and mushy.
- 7 Stir in red chili powder, turmeric powder, and coriander powder. Cook for 1-2 minutes.
- 8 Add the cooked dal to the pan and mix well.
- 9 Add jaggery, tamarind paste, and salt. Simmer for 5-10 minutes, adjusting the consistency with water if needed.
- 10 Garnish with chopped coriander leaves before serving.
Tips
For a richer taste, add a dollop of ghee before serving.