Temple Dal Recipe

Cooking Directions

• STEP 1.Wash and soak the split pigeon peas for 30 minutes.
• STEP 2.Pressure cook the soaked dal with water, turmeric, and salt until soft.
• STEP 3.In a separate pan, heat ghee and add cumin seeds, garlic, and ginger. Saute until fragrant.
• STEP 4.Add chopped tomatoes, red chili powder, and coriander powder. Cook until tomatoes are soft.
• STEP 5.Add the cooked dal to the tomato mixture and simmer for a few minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soaking the dal helps in faster cooking and better digestion.
• Adjust the spice levels according to your preference.
• You can add a squeeze of lemon juice for a tangy flavor.

Storage and Serving

• Temple Dal can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dal on the stovetop or in the microwave before serving.
• Serve the dal with steamed rice, jeera rice, or roti for a complete meal.