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Daali Varan Recipe | Quick and Easy Konkani Style Dal


  • Author: Shantala Shenoy Nayak
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Konkani

Description

Daali Varan Recipe – A Quick and Easy Konkani Style Dal Recipe that is full of flavor and gets ready within minutes. Perfect for busy weekdays.


Ingredients

  • Tur Dal (Yellow Split Pigeon Peas) – 1/2 cup
  • Haldi (Turmeric) Powder – 1/4 teaspoon
  • Jeera (Cumin) Seeds – 3/4 teaspoon
  • Ground Black Pepper – 3/4 teaspoon
  • Salt – 1.25 teaspoon
  • Ghee – 1 tablespoon

Instructions

  1. Pressure cook 1/2 cup (raw) tur dal with 1.5 cup water for 3 – 4 whistles, depending on how chunky you like your dal. I personally do not like the soft dal chunks in my boiled dal, so I go with 4 whistles, but if you prefer a chunkier dal, go with 3 whistles. 
  2. Then transfer the boiled dal in a cooking pot, add 1 cup water, 1.25 teaspoon salt, 1/4 teaspoon haldi/turmeric powder, 3/4 teaspoon black pepper powder and mix well, and bring it to a boil. This should take 5 – 10 mins on medium flame.
  3. Meanwhile, in a tadka pan/small pan, heat up 1 tablespoon ghee, and add in 3/4 teaspoon cumin seeds. Once the cumin seeds start crackling, pour the ghee and the roasted cumin seeds in the cooked dal.
  4. Serve hot with steamed rice. Even better if paired with papad and pickle.

Notes

  • People have different preferences when it comes to the consistency of dal. Some prefer a very thin consistency, others like a more thick and chunky consistency. This recipe shares the measurements for a relatively thinner consistency of dal, but you can always adjust water according to your preference.
  • Though keep in mind that dal will naturally soak up the water and thicken up a little.
  • Adjust salt and pepper to suit your tastebuds.
  • You can also use oil instead of ghee. Ghee is just a personal preference, because it tastes better (to us).
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