Kevati daal -daal made with a mix of five daals
Radhika
October 6, 2021
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Ingredients
Adjust Servings
| 5tbsp Chana dal / yellow split lentils | |
| 50gm Arhar dal/ pigeon peas | |
| 50gm Masoor dal / red lentils | |
| 50gm Moong dal / mung lentils | |
| 50gm Urad / split black lentils | |
| 3tbsp ghee | |
| 2tbsp turmeric powder | |
| 2tbsp cumin seeds | |
| 5 bay leaves | |
| 4large black cardamoms | |
| 6 cloves | |
| 3tbsp ginger chopped | |
| Asafoetida a pinch | |
| Tamarind small piece size of gold ball soaked in warm water | |
| 11/4 tsp Jaggery / sugar |
Directions
1.
Wash all the daals and soak for one hour
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2.
Pressure cook all the daals in 4 cups of water, salt, turmeric powder, ginger for 15 minutes. If not using pressure cook, then cook in boiling water until done.
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3.
Tempering: In a pan, heat the ghee. Then add the cumin seeds, cloves, asafoetida, bay leaves, and cardamom. Add this tempering to the cooked daal.
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4.
Finally add the tamarind pulp to the daal, mix well and simmer for 5 minutes.
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5.
Serve with rice or roti
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