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Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1/4 cup tuvar dal/ split pigeon peas
  • 1/4 cup chana dal/ split bengal gram
  • 2 tablespoons moong dal/ mung lentils skinned
  • 2 tablespoons urad dal/ black lentils skinned
  • 1 medium onion finely chopped
  • 3-4 cloves garlic minced
  • 1 green chili minced (can be increased to your taste)
  • 1 inch piece of ginger minced
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • a pinch of asafetida
  • juice of one lemon
  • 2 tablespoons oil
  • Salt to taste
  • 3 cups of water
  • Coriander chopped for garnish

Method
 

  1. Begin with cleaning and washing all the dals. Mix the dals in once bowl, give them a good wash.
  2. Soak the dals for 30 minutes.
  3. In a pressure cooker add the soaked dals and 2 cups of water. Cook till the dals have become completely mushy.
  4. Once the pressure subsides open the cooker and give the dals a good whisk. We are not looking for a smooth-homogenous mix. Let this be a rough mix.
  5. Place a decent sized kadai or pan on medium flame. Add the oil.
  6. Once the oil heats up, add the mustard and cumin seeds. Add the asafetida.
  7. After the mustard seeds have spluttered, add the minced chili, garlic and ginger. Sauté for a minute and add the chopped onion.
  8. Once the onion turns light brown add the dal. Stir.
  9. Add the salt, turmeric powder, lemon juice and one cup water.
  10. Allow the Chevti Dal to simmer for 5-7 minutes.
  11. Turn off the flame.
  12. Garnish with chopped coriander and serve hot with millets flat brad of your choice.
  13. Usually it is had with Jowar Rotla.

Notes

Tuver and Chana Dals are a must in Chevti Dal, other dals may keep varying, making use of whatever that is available in the pantry.