Darbari Dal

About Darbari Dal

Ingredients

• Red kidney beans (rajma), soaked overnight and pressure cooked 3 tbsps
• Split pigeon peas (toor dal), cooked 3 tbsps
• Split red lentils (masoor dal), cooked 3 tbsps
• Medium onion, chopped ½
• Ginger-garlic paste 2 tsps
• Green chillies, chopped 2
• Cauliflower, grated 2 tbsps
• Oil 1 tbsp
• Ginger, chopped 1 tsp
• Baby corns, chopped ¼ cup
• Red pumpkin cubes ¼ cup
• Salt to taste
• Cumin powder ¼ tsp
• Coriander powder ¼ tsp
• Turmeric powder ½ tsp
• Garam masala powder ½ tsp
• Medium tomato, finely chopped 1
• Fresh coriander leaves, finely chopped 2 tbsps
• Red chilli powder ¼ tsp

How to Make Darbari Dal (Stepwise Photos)

Method

1. Dry roast onion, ginger-garlic paste, green chillies and cauliflower in a non-stick pan till brown.
2. Transfer into a mixer jar, add a little water and grind into a paste.
3. Heat oil in another non-stick pan, add ginger and saute for 1 minute. Add baby corns and red pumpkin and saute till lightly browned.
4. Add salt, cumin powder, coriander powder, turmeric powder and garam masala powder and mix well.
5. Add red chilli powder and tomato, mix and saute till tomato becomes soft.
6. Add ground paste, mix well and saute till oil separates.
7. Add kidney beans, split pigeon peas, split red lentils and 1½ cups water, mix well and cook till the mixture thickens.
8. Add coriander leaves, switch off the heat and mix well.
9. Transfer into a serving bowl and serve hot.

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