Kevati Dal
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Dals / Lentils are an inseparable part of Indian meals and a rich and pocket friendly source of nutrition for vegetarians. We do a lot of preparations using different dals available in India .Here I am presenting a simple mix of two widely eaten dals.
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Ingredients
- 1 cup Arhar Tur dal
- 1 cup cup Chilka Urad
- 1 inch Tamarind
- 1 teaspoon Salt
- 4 cup Water
- 8-10 pod Garlic finally chopped
- 1/4 teaspoon Asafoetida
- 1/2 teaspoon cumin seed
- 2-4 Dried Chilies
- 1 tbsp Mustard Oil
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Instructions
- Soak both dals for 1 hr. You can skip this step. I do it to decrease the cooking time and also it is said that there are certain suppressed nutrients which gets activated by soaking dal.
- In a pressure cooker boil both dals together in 4 cups water along with salt and tamarind. Cook until you get a long whistle on high flame and then 2 small whistles on medium flame. Once done let the pressure cooker cool and mix dal well .
- After Mixing the dal will look like in picture. Add a little lukewarm water if it is too thick and cook for 2 mins on medium flame.
- In a tadka pan heat oil.[I always use mustard oil in this but if you want you can use desi ghee here]. Add asafoetida and immediately add cumin seeds and dried red chilies. Add chopped garlic and cook till garlic turns golden brown
- Pour this tadka immediately into the cooked dal and cover. Open the lid after 5 mins and serve with rice or chapati.
Notes
- Soaking will activate some supressed nutrients in dals so don’t skip this step.
- You can use a mathani to mix dal well.
Recipe Nutrition
Calories: 310 kcal | Carbohydrates: 48 g | Protein: 20 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Sodium: 627 mg | Potassium: 22 mg | Fiber: 16 g | Sugar: 1 g | Vitamin A: 73 IU | Vitamin C: 3 mg | Calcium: 65 mg | Iron: 5 mg
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Tanu Nigam
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Will try. Just a suggestion… Your last pic of final product is very tempting and can be the main pic of the recipe.