Kevati daal -daal made with a mix of five daals

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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



Wash all the daals and soak for one hour

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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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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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Finally add the tamarind pulp to the daal, mix well and simmer for 5 minutes.

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Serve with rice or roti

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