Description

Dal Handi is a slow-cooked, comforting dish where yellow split lentils are simmered in a traditional handi (clay pot) for a deep and rich flavor. The dal is combined with finely chopped onions, tomatoes, and a mix of spices such as garam masala, coriander, and cumin, which are sautéed to create a fragrant and flavorful base. The unique aspect of Dal Handi is the method of cooking, where the dish is cooked over a low flame for a longer period, allowing all the spices to blend and intensify in flavor. The dish has a rich, hearty consistency and a bold flavor profile, making it a perfect accompaniment to naan, roti, or rice. The clay pot adds a rustic touch and retains the heat, ensuring that the dal stays warm and flavorful throughout the meal.

Ingredients

• 1 cup toor dal (yellow split pigeon peas)

• 1 medium onion, finely chopped

• 1 medium tomato, chopped

• 1 teaspoon ginger-garlic paste

• 1 teaspoon garam masala

• 1/2 teaspoon cumin seeds

• 1/4 teaspoon turmeric powder

• 1/2 teaspoon red chili powder

• 1/4 teaspoon coriander powder

• Salt to taste

• 1 tablespoon oil or ghee

• Fresh coriander for garnish

Recipe

1. Cook the Dal

   • Wash and cook the toor dal in a pressure cooker with water, salt, and turmeric powder until soft.

2. Prepare the Base

   • Heat oil or ghee in a handi (or any pan). Add cumin seeds, chopped onions, and sauté until golden brown.

3. Add Spices and Tomatoes

   • Add ginger-garlic paste, tomatoes, and cook with spices until the tomatoes soften.

4. Combine Dal and Spice Mix

   • Add the cooked dal to the pan with the spice mix and simmer for 10-15 minutes.

5. Garnish and Serve

   • Garnish with fresh coriander leaves. Serve with rice or roti.