A mild and delicious dal from Awadhi cuisine.
Uttar Pradesh Cuisine
daal, lucknawi daal
Pigeon Pea / Tuvar / Arhar ki daal
Whole Milk / Doodh
Water / Paani
Green Chillies / Hari Mirch
Turmeric Powder / Haldi Powder
Fresh Coriander / Cilantro / Hara Dhaniya
Salt / Namak
Clarified Butter / Desi Ghee
Cumin Seeds / Sabut Jeera
Asafoetida / Hing powder
Dried Red Chilli, Whole
Wash and soak tuvar daal in enough water for about 15 minutes.
Pressure cook the soaked tuvar daal with chopped green chilies,turmeric and salt for 2-3 whistles on medium heat.
Mix 2 cups of water with 2 cups of milk and add in the boiling daal.
Cook the daal on medium heat for 3-4 minutes.
Heat ghee in a small pan and add cumin in it.
When cumin start to crackle then add asafoetida and whole red chilies in it.
Now add the tempering in the boiling daal and remove from the flame.
Add chopped fresh coriander and serve hot with rice ,roti or parathas .
Note- you can use cooking oil instead of ghee for the tempering.