Jun 30, 2012

Dal with Basil Leaves

Dal with Basil leaves

A delicious and nutritious dal. Best with Rotis / Rice !! (Basil leaves available @ Nilgiris, Chennai) !!

Serves: 2 - 3


For dal:

100 g (1/2 cup) tur dal or moong dal (split yellow dal)

300 ml ( 3 cups) water

1/2 teaspoon turmeric powder

1/2 teaspoon oil

1 teaspoon milk


For dal:

Wash and soak moong dal / tur dal in 300 ml (3 cups) water for half an hour and pressure cook along with turmeric powder, oil and milk for 20 minutes or until done and soft (Reduce heat after 2 nd whistle and cook on a medium heat for 15 minutes. Do not open the lid. Allow the cooker to cool naturally).

Other ingredients:

2 green chillies, slit lengthwise

¼ teaspoon turmeric powder

3/4 teaspoon salt (or to taste)

50 g (3 – 4 tablespoon) finely chopped basil leaves (wash and chop basil leaves)

Extra 50 ml hot water

Final preparation:

In a wide pan, add boiled dal, roughly chopped basil leaves, slit green chillies, turmeric powder, salt to taste. Add extra 50 ml hot water if required. Cover with a lid and cook on a low to medium heat for 12 - 15 minutes or until basil leaves softens / well combined with dal / creamy in consistency.

Final jeera - onion tadka (seasoning):


1 tablespoon oil

1 teaspoon jeera (cumin seeds)

2 tablespoon finely sliced onion

1 tablespoon chopped garlic (optional)

1 dried red chilli, broken into 2


Heat oil in a tadka pan. Add jeera and fry on a low heat for 1 – 2 minute until fragrant and light brown color.

Add finely siced onion,garlic (optional), broken dried red chilli and fry on a low heat for 3 – 4 minutes or until golden color and crisp. Pour the seasoning over dal and serve hot with Rice / Rotis / Jeera rice ..

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