Jeera Dal


jeera dal

A comforting combination of yellow lentils with the aromatic flavors of cumin.



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30 Mins

11 Ingredients


salt to taste

¼ tsp haldi powder

1 tsp oil/ghee

1 cup yellow moong dal

2 tbsp split masoor dal (orange)

1 small onion, finely chopped

1 small tomato, finely chopped

3-4 curry leaves (optional)

1/2 tsp ginger, grated

for the tadka: 1 tsp ghee / oil, ½ tsp jeera seeds, 1 green chilli - coarsely chopped (optional), pinch of hing, 1/4 tsp black pepper powder, 2 tsp fresh coriander - finely chopped

1.5 cups water


Mix & wash the dals.

Soak in enough water for 30 minutes. Drain off this water.

Transfer the dal into the pressure cooker.

Add haldi powder, onion, tomato, ginger, curry leaves & the oil/ ghee.

Add 1.5 cups water & salt to taste.

Close the lid & give one whistle.

Turn off the burner.

For the tadka, heat the oil/ ghee in a pan.

Add the jeera seeds. Once they splutter, add hing.

Now add the green chilli & black pepper powder.

Sautee for a few seconds & turn off the burner.

Open the cooker. Stir the dal well. Add the tadka to it.

Add water, if required, to make up to desired consistency.

Adjust the salt.

Cook the dal for another 4-5 minutes on low flame.

Garnish with fresh coriander.

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