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Dal-e-Darbari recipe

Dal-e-Darbari is a quick and flavorful lentil dish, perfect for when you're craving something beyond the ordinary dal routine.
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Prep Time 15 minutes
Cook Time 25 minutes
Soaking Time 1 hour
Total Time 1 hour 40 minutes
Course Dinner, Lunch
Cuisine Indian
Servings 4 servings

Ingredients
  

Dals (Lentils):

  • 1/3 cup masoor dal split red lentil
  • 1/3 cup moong dal split green gram
  • 2 tbsp toovar dal arhar dal

Ghee and Spices:

  • 3 tbsp ghee
  • 1 tsp cumin seeds jeera
  • 1/2 tsp dried fenugreek leaves kasuri methi
  • 1/2 tsp finely chopped green chillies
  • 1/2 tbsp ginger-garlic adrak-lehsun paste
  • 1/4 tsp turmeric powder haldi
  • 1 1/2 tsp chilli powder
  • 1 1/2 tsp coriander-cumin seeds dhania-jeera powder
  • 1/2 tsp garam masala
  • Salt to taste

Veggies and Finishing Touches:

  • 1/3 cup finely chopped onions
  • 1/2 cup finely chopped tomatoes
  • 2 tbsp fresh curds dahi, beaten
  • 2 tbsp cream
  • 1 tbsp finely chopped coriander dhania for garnish

Instructions
 

  • Prep the Dals: In a bowl, clean, wash, and soak the masoor dal, moong dal, and toovar dal together for 1 hour. Drain and keep aside.
    1/3 cup masoor dal, 1/3 cup moong dal, 2 tbsp toovar dal
  • Sauté the Aromatics: Heat ghee in your pressure cooker. Add the cumin seeds, onions, fenugreek leaves, green chilies, and ginger-garlic paste. Sauté on medium flame for 3-4 minutes, or until the onions become translucent.
    3 tbsp ghee, 1 tsp cumin seeds, 1/2 tsp dried fenugreek leaves, 1/2 tsp finely chopped green chillies, 1/2 tbsp ginger-garlic, 1/3 cup finely chopped onions
  • Spice Up Your Dal: Add the chopped tomatoes, turmeric powder, chili powder, coriander-cumin seed powder, and garam masala. Mix well and cook on medium flame for 5 minutes, stirring continuously.
    1/4 tsp turmeric powder, 1 1/2 tsp chilli powder, 1 1/2 tsp coriander-cumin seeds, 1/2 tsp garam masala, 1/2 cup finely chopped tomatoes, Salt to taste
  • Pressure Cook the Dals: Add the drained lentils, salt, and 2 ½ cups of hot water. Stir well, close the pressure cooker lid, and cook on high flame for 3 whistles.
  • Second Whistle for Perfection: Lower the flame and pressure cook for another whistle.
  • Natural Release of Steam: Allow the steam to escape naturally using the natural release method before opening the lid. Tip: This method involves letting the pressure release gradually for about 10-15 minutes.
  • Creamy Comfort: Once the pressure has released, add the beaten curds and cream. Stir well to combine.
    2 tbsp fresh curds, 2 tbsp cream
  • Garnish and Serve: For a final touch, garnish your Dal Darbari with fresh coriander leaves. Serve hot with rice and a side salad for a complete and satisfying meal.
    1 tbsp finely chopped coriander