Debjani's Special Dal

Modified: Apr 29, 2021 · Published: Jun 9, 2012 by Debjani · This post may contain affiliate links · 1 Comment

Preparing something delicious with scarce resources is nothing but a great art! When I was young we used to have a Panch Meshali Dal or a Mixed Dal prepared with different types of Dal in Kolkata. At that time we were a part of a big fat joint family and at the end of the month when almost all the lentils started touching the end-line of the containers my Maa- Jethima et all used to make the mixed Dal with their scarce resources and believe me they knew the trick because that Dal was heavenly!. Mine is a modification of that Panch Meshali Dal and is a mixture of two variety viz: Bengal Gram a.k.a Cholar Dal and Arhar Dal...Hubby loves this Dal a lot and he often called it "Na ghar ka na ghat ka but Debjani ka!!!!!! Debjani's Special Dal! 😛 …

I prefer to prepare this Dal whenever I feel like preparing anything special but not the typical yet popular Dal options such Dal Makhani or Bhaja Moog er Dal or Dal Bukharta or Tadka Dal especially during any get together at our place. This Dal is not much rich but tastes yaamm!

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Debjani’s Special Dal

Prep Time 10

Cook Time 20

Total Time 30

Calories

Ingredients

Pigeon Pea:/ Arhar Dal: 1 cup
Bengal Gram/ Cholar Dal: 1 cup
Onion: 2
Green Chilli: 2-3
Tomato: 1
Ginger: Garlic Paste: 1 tsp
Garlic: 1 tsp; chopped
Cumin Seed: 1 tsp
Kashmiri Chilli powder: 1 tsp
Red Chilli powder: 1 tsp
Turmeric powder: 1tsp
Cumin powder: 1 tsp
Coriander powder: 1 tsp
Garam Masala Powder: 1 tsp
Bay Leaf: 2
Dry chilli: 1
Sugar: 1 tbsp
Salt: to taste
Hing: 1 tsp
White Oil: 1 tbsp
Ghee: 2 tbsp

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Instructions

Wash both the dal thoroughly and add 2 cups of water and cook the dal in a pressure cooker until done.
Heat 2 tablespoon of oil in a non-stick pan. Add chopped onions and fry till it turns golden brown.
Take fried onions and chopped tomato in a blender and make thick paste of the same with Kashmiri Chilli powder.
Heat 2 tablespoon Ghee in a non-stick pan. Add hing, cumin seed, bay leaf and dry red chilli to it and fry for 2-3 minutes in low flame.
When seeds states popping add onion-tomato paste and cook it until soft.
Add ginger-garlic paste and chopped garlic and normal chilli powder, cumin powder, coriander powder and garam masala powder and fry till aroma comes.
Add dal mixture and bring to boil.
Add salt and sugar to the mixture.
Simmer for 5 to 10 minutes.
Serve the Dal with Rice or Roti.

Nutrition

Serving: 4-5 People

Post updated on 13th April, 15 : Debjani's Special Dal is one of my oldest post in Debjanir Rannaghar and the picture updated at that time was nothing but pathetic so I decided to change the picture! New Picture was updated on 13th April, 2015. I purchased these cute cutleries from Ajmer!

My Little one cherishes this Dal along with a spoonful of rice! As they say.... like mother like daughter.... 🙂