330 minutes
A traditional Punjabi dish made with slow-cooked moong dal and rajma dal, enriched with yogurt and tempered with aromatic spices.
Whole Unhulled Moong Dal, cleaned and washed
cups
Whole Unhulled Rajma Dal, cleaned and washed
cups
Fresh Ginger, peeled and sliced
0.25 inches
Garlic Clove, peeled
each
tablespoons
Cayenne Pepper, optional
teaspoons
teaspoons
teaspoons
Vegetable Oil Or Usli Ghee
tablespoons
Medium-sized Onion, cut in half lengthwise, finely sliced
each
Fresh Ginger, peeled and grated
0.25 inches
Ground Asafetida
teaspoons
Whole Cumin Seeds
teaspoons
Dried Hot Red Peppers
each
1. Slow-cook the Dal
Combine the moong dal and rajma dal in a very heavy-bottomed pot. Add 5 cups of water, the sliced ginger, and the garlic. Slow-cook this mixture for about 4.5 hours until the dals meld together, creating a thick and creamy consistency.
2. Add Yogurt and Spices
Beat the yogurt in a small bowl until smooth. After the dals have cooked for 4.5 hours, add the yogurt, cayenne pepper (if using), salt, and freshly ground pepper to the pot. Continue to simmer for another 30 minutes.
3. Fry Onions and Ginger
In an 8–10-inch skillet, heat the vegetable oil or usli ghee over medium-high heat. Add the sliced onions and grated ginger, frying them until they turn a rich, golden-brown and become crisp, about 5 minutes.
4. Temper Spices
Add the asafetida, cumin seeds, and dried hot red peppers to the skillet with the fried onions and ginger. Temper until the spices darken slightly and become fragrant.
5. Combine and Serve
Combine the dal mixture with the tempered spices and fried onions in a warm serving bowl. Serve hot, garnished with the fried onions and ginger on top.
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