Dahiwali Tuvar Dal

About Dahiwali Tuvar Dal

Ingredients

• Low fat yogurt 1½ cups
• Split pigeon peas (tuvar dal), soaked and boiled 4 tbsps
• Sunflower oil 1 tbsp
• Cumin seeds 1 tsp
• Dried red chillies 3 to 4
• Garlic, minced 1 tsp
• Medium onion, thinly sliced ½
• Salt to taste
• Turmeric powder 1 tsp
• Red chilli powder ½ tsp
• Garam masala powder ½ tsp
• Coriander powder ½ tsp
• Gram flour (besan) ½ tbsp
• Fresh coriander leaves, chopped 1 tbsp

How to Make Dahiwali Tuvar Dal (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add cumin seeds, red chillies and garlic and saute till fragrant.
2. Add onion, salt and ½ tsp turmeric powder, mix and saute for 3-4 minutes.
3. Take yogurt in a bowl, add red chilli powder, remaining turmeric powder, garam masala powder, coriander powder and gram flour and whisk till smooth.
4. Add split pigeon peas to the pan and mix and cook for 2-3 minutes.
5. Add the yogurt mixture, mix well and cook for 3-4 minutes.
6. Add coriander leaves and mix well. Transfer into a serving bowl and serve immediately.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps