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Name of this dal definitely sounds very royal and elegant. That’s what I thought when I saw this on Tarla Dalal’s weekly newsletter with Pressure Cooker recipes. My son loves dal and so I made it right away. What’s not to like about smooth, creamy and mildly spiced dal which goes well with both rice and rotis. Don't forget to leave a comment on this post to enter into the CSN Giveaway. Contest ends on Saturday night, February 5th.


4 serving

Total time

40 minutes


  • ⅓ cup Masoor dal ((Red lentils))
  • ⅓ cup Moong dal
  • 3 tbsps Toor dal ((Kandi pappu))
  • 1 onion (– medium, finely chopped)
  • 2 tomatoes (– medium, finely chopped)
  • 1 tsp Ginger garlic (+ paste)
  • 2 tsps Methi (Kasoori)
  • pinch Turmeric
  • 1 tsp chili powder (Red)
  • 1 tsp coriander (powder)
  • (1.25l) fish stock (powder)
  • (1.25l) fish stock
  • 1 tsp Cumin seeds
  • 2 tbsps yogurt
  • 2 tbsps cream
  • to taste Salt


  1. Rinse dals and soak them in water for about an hour.
  2. Heat 2tsp oil in a pressure cooker and add cumin seeds; once the seeds start to sputter, add kasoori methi and onions and cook until translucent. Add g+g paste and cook for another minute.
  3. Next add the tomatoes and all the powders and salt; cook until tomatoes turn mushy.
  4. Next add the soaked dals; mix well to coat them with the spices.
  5. Add 2½ cups of hot water; close the lid and cook for 3 whistles on high. Lower the flame and cook for 1 more whistle.
  6. Wait till the pressure releases, open the lid and stir in the yogurt and cream. Garnish with coriander leaves.
  7. Serve hot with steamed rice or roti.
  8. View the recipe instructions at Cook's Hideout

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