Nutritious & Flavorful Kevati Dal (Split Lentil Soup)
50 minutes
1315 reads
About Nutritious & Flavorful Kevati Dal (Split Lentil Soup)
Imagine a warm, fragrant bowl of creamy lentil soup, brimming with authentic Indian flavors. This Kevati Dal, made with a hearty mix of Toor and Chilka Urad lentils, is more than just a simple soup; it's a culinary experience.This protein and fiber-packed dish is both healthy and budget-friendly, perfect for a weeknight meal or a special occasion. The secret lies in the delicate balance of creamy lentils and a vibrant, aromatic tempering of spices.Follow this easy-to-follow recipe and learn how to create the perfect Kevati Dal, from soaking the lentils to mastering the art of tempering. Get ready to savor a comforting bowl of authentic Indian flavor.
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
Lentils
- 1 cup Pigeon Pea split pigeon peas
- 1 cup Chilka Urad Dal split black lentils
Other Ingredients
- 1 inch Tamarind
- 1 tsp Salt
- 4 cup Water
- 8-10 clove Garlic finely chopped
- 1/4 tsp Asafoetida
- 1/2 tsp Cumin Seeds
- 2-4 Chilies dried, red
- 1 tbsp Mustard Oil
Instructions
- Soak the Toor Dal and Chilka Urad Dal in water for at least 1 hour. This step reduces cooking time and may enhance nutrient availability.
- Combine the soaked lentils, 4 cups of water, salt, and tamarind in a pressure cooker. Cook over high heat until you hear a long whistle, then reduce heat to medium and cook for 2 more short whistles.
- Allow the pressure cooker to cool naturally. Once the pressure releases, open the lid and mix the dal well. If the dal appears too thick, add a little lukewarm water and cook for 2 minutes over medium heat.
- Heat mustard oil in a separate pan. Add asafoetida, followed immediately by cumin seeds and dried red chilies. This creates a flavorful tempering, also known as a 'tadka.'
- Add the chopped garlic to the tempering and cook until golden brown. The garlic adds a rich aroma and flavor to the dal.
- Pour the hot tempering over the cooked dal and cover immediately. This allows the flavors to infuse. Let it rest for 5 minutes before serving.
Recipe Notes
Good To Know
- Soaking will activate some suppressed nutrients in dals, so don’t skip this step.
- You can use a mathani (Indian whisk) to mix the dal well.
Expert Tips
- For a creamier dal, blend a portion of the cooked dal before adding it back to the pot.
- Adjust the consistency of the dal by adding more water or simmering for a longer time.
- Enhance the flavor by adding a tempering of ghee, spices, and herbs.
Storage Instructions
- Store leftover dal in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
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Recipe Nutrition
Calories: 310kcalCarbohydrates: 48gProtein: 20gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 627mgPotassium: 22mgFiber: 16gSugar: 1gVitamin A: 73IUVitamin C: 3mgCalcium: 65mgIron: 5mg
Tanu Nigam
Articles: 81
4 Comments
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This looks perfect! Thanks for posting.
This looks perfect! Thanks for posting.
Will try. Just a suggestion… Your last pic of final product is very tempting and can be the main pic of the recipe.
Perfect dish! Can’t wait to cook it.