Dal spiked with whole spices (Burhanpuri dal) from Tiffin: 500 Authentic Recipes Celebrating India's Regional Cuisine (page 159) by Sonal Ved

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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

  • Ganga108 on November 09, 2024

    A lovely dal using whole unskinned urad dal, and a recipe that does not appear in many books. There are a couple of videos online for Burhanpuri dal but they use other dals. I *suspect* that urad is the traditional one. I gave bonus points to the recipe for using a pressure cooker. I soaked the dal overnight, but it is probably not necessary. I cut down on the cinnamon powder, it seems a lot - next time I'd use half cinnamon and some coriander powder. Also half the garam masala in the sauteed spices, and then 1 - 2 tspn stirred in at the end (as Garam Masala is primarily a finishing spice). I sauteed for a couple of minutes instead of 6 - that seemed too long - next time I'd keep the saute function on low. Also needs more chilli. As the dal was already soaked, I cooked for 7mins in the Instant Pot with full NR. It is nice to see an urad recipe without loads of cream or butter (altho it does have a healthy amount of ghee :). Delicious and a favourite.

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