Begun Diye Kalai Dal Recipe

Cooking Directions

• STEP 1.Wash and soak the split black gram lentils for 2 hours.
• STEP 2.Pressure cook the lentils until soft and mushy.
• STEP 3.In a separate pan, heat oil and fry the eggplant until golden brown.
• STEP 4.In the same pan, add cumin seeds, bay leaf, and dry red chili.
• STEP 5.Add ginger-garlic paste and sauté until fragrant.
• STEP 6.Add chopped onions and cook until golden brown.
• STEP 7.Add turmeric powder, red chili powder, and coriander powder.
• STEP 8.Add the cooked lentils and mix well.
• STEP 9.Add salt and water as needed to adjust the consistency.
• STEP 10.Simmer for a few minutes until the flavors meld together.
• STEP 11.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soaking the lentils helps in reducing the cooking time.
• Make sure to fry the eggplant until it is golden brown and crispy.
• Adjust the spice levels according to your preference.

Storage and Serving

• Leftover Begun Diye Kalai Dal can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dal in a pan or microwave before serving.
• Serve hot with steamed rice or roti for a complete meal.