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
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 1 cup | toor dal (pigeon peas) |
| 3 cups | water |
| 1 tablespoon | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida (hing) |
| 2 tablespoons | peanuts |
| 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 | coriander leaves, 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.