Skip to content
Gahath/Kulath dal – 1 bowl
Ginger – 1 small piece
Garlic cloves- 6-7
Green chillies – 2
Onion – 1medium sized (chopped)
Tomato – 1medium-sized (chopped)
Jakhya seeds – 1tsp
Cumin seeds – 1tsp
Asafoetida -4-5 pinches
Turmeric powder – 1 tsp
Coriander powder – 1 tbsp
Cumin powder – 1 tsp
Garam masala powder – 1/2 tsp
Salt to taste
Cooking oil – 1tbsp
Ghee/Clarified butter – 1 tbsp
Wash the dal properly for 4-5 times.
Soak the washed dal for 1 hour.
Pressure cook the soaked gahath dal in sufficient quantity of water with some salt,turmetic & 1 pinch of asafoetida.
Bring first whistle in high flame,lower the flame & cook for 10 minutes.
Now lets start the tempering.
Put an iron wok on flame.
Let it heat properly.
Add 1tbsp of oil & 1 tsp of ghee.
Add jakhya seeds & cumin seeds .Saute for 15-20 seconds.
Add crushed ginger-garlic paste,saute till raw aroma disappears.
Add chopped onions,saute till onions get brown colour.
Add chopped tomatoes & salt.Saute till tomatoes become soft & mushy.
Add all spice’s powders (except garam masala),saute till oil separates.(add salt & turmeric powder accordingly)
Add boiled gahath dal & garam masala powder.Let it stew for 5 minutes in low flame.
Adjust the consistency of dal by adding hot water.
Pahadi gahath dal is ready.Pour some ghee on it.
Garnish with chopped coriander leaves.Serve hot.