Lalla Mussa Dal

Ingredients

For Boiling Dal

• 3 cup Chana dal, soaked,
• 1/2 cup Masoor dal, soaked,
• 1 cup Urad dal, soaked,
• 4-5 cups Water,
• ½ tsp Turmeric powder,
• ½ tsp Degi red chili powder,
• Salt to taste,

For Masala

• 1 tsp Cumin seeds,
• 1 tbsp Black peppercorns,
• Salt to taste,
• 2 tsp Ghee,

For Tempering

• 2 tbsp Oil,
• 2 tbsp Ghee,
• 2 medium Onion, chopped,
• 4-5 Garlic cloves, chopped,
• 2-3 tbsp Curd, beaten,
• Boiled Dal,
• Salt to taste,
• 1 ½ tbsp Prepared Masala,
• 1 tbsp Coriander leaves, chopped,
• 2-3 tbsp Ghee, (for Finishing)

For Garnish

• Coriander sprig,

Process

For Boiling Dal

1. In a pressure cooker, add chana dal, masoor dal, urad dal, water, turmeric powder, degi red chili powder and salt to taste.
2. Cover it with a lid and cook for 2-3 whistles or until the dal is cooked well.
3. Keep aside for further use.

For Masala

1. In a pan, add cumin seeds, black peppercorns, salt to taste, ghee and roast it well.
2. Transfer it to a grinder jar and grind into a fine paste.
3. Keep aside for further use.

For Tempering

• In a handi or deep kadai, add oil, ghee, once it's hot, add onion and saute for 2-4 minutes on medium flame or until golden in color.
• Add garlic cloves and saute it well. Add curd and cook well.
• Add cooked dal and mix everything well. Add salt to taste.
• With the help of a wooden spoon, mash the dal and let it cook on medium flame for 5-10 minutes or until thick.
• Add prepared masala and mix well. Add coriander leaves, finish it with melted ghee and give it a boil.
• Transfer it into a serving dish and garnish it with coriander sprig.
• Serve hot with naan.

For Finishing

In a pan, add ghee once it's melted, keep aside for further use.