Khadi dal was always there in my tiffin box every alternate day at school so I wasn't much surprised when one of my friend said "Hey, post that yellow dal recipe" she for sure didn't remember the name unlike the taste.
At first I always wondered why it is named khadi dal. Is it standing? but, no the more I ponder I realize that it is Khadi meaning firm; the languages are way too intermingled in our sub-continent. Aren't they? So the name states that the dal after cooking is firm and not mashed like the way it is done in Hyderabadi khatti dal.
The dal is in itself a very tasty dish but the addition of dill leaves promotes it to another high level that to which no one can match.
Dill leaves at my place is known as soyi ki bhaji. It is a good source of calcium, manganese and iron so don't think twice before adding them.
Also try Gobi matar, Aloo kheema, Aloo matar til, Tomato chutney and Sweet corn curry from My Mom's Kitchen.
Ingredients:
- Red Lentils (Masoor ki dal) - 200gms
- Dill leaves - 2 bunches
- Onion - 1no (small)
- Coriander leaves - 1bunch
- Green chilies - 5nos
- Red chili powder - 1tsp
- Turmeric powder - 1/2tsp
- Ginger garlic paste - 1tsp
- Salt - to taste
- Oil - 2tbsp
Method:
- Heat oil in a vessel.
- Add in sliced onions and fry till translucent.
- Add ginger garlic paste, red chili powder , turmeric powder and salt. Mix well.
- Now add the washed dal followed by coriander leaves, green chilies, dill leaves.
- Add very little water approximately 1 tbsp to ensure well cooking.
- Cover the vessel and let it cook till there is no water left in the dal.
- Cook on dum for 5minutes and serve hot.
This dal tastes best with Chapathis, phulka and cheela. When serving with rice serve along with another curry or pickle.
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Happy Cooking!!!
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