Three-dal delight (Moong urad toovar dal) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 63) by Yamuna Devi

  • parsley
  • urad dal
  • Show all ingredients...

  • EYB Comments

    Can substitute vegetable oil for ghee, coriander leaves for parsley, yellow split peas for toovar dal, and bay leaves for cassia leaves. Dals must soak in water 3-5 hours.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Toasted coconut rice (Nariyal-ki chaval); Deep-fried fenugreek whole wheat bread (Methi poori); Baked eggplant purée with seasoned yogurt (Baigan bharta); Panir cheese and green peas in mint tomato sauce (Matar panir)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for ghee, coriander leaves for parsley, yellow split peas for toovar dal, and bay leaves for cassia leaves. Dals must soak in water 3-5 hours.

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