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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




  • 0.33333333333333 cup Masoor dal
  • 0.33333333333333 cup Moong dal
  • 3 tbsps Toor dal
  • 1 onion
  • 2 tomatoes
  • 1 tsp Ginger garlic
  • 2 tsps Methi
  • pinch Turmeric
  • 1 tsp chili powder
  • 1 tsp coriander
  • ricotta
  • ricotta
  • 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.