Dal Kadhi is one of those recipes that fills your kitchen with the most amazing aromas. I learned this recipe from my grandmother, and it’s become my go-to comfort food. The combination of soft lentils, tender yam pieces, and crunchy peanuts creates different textures that make each spoonful interesting. The tempering of spices in ghee adds a wonderful depth of flavor that makes this dish truly special.
About the Recipe
This recipe takes basic pantry ingredients and transforms them into something magical. The toor dal creates a creamy base, while the yam adds heartiness and the peanuts bring a nice crunch. The tempering process, where spices are heated in ghee, releases their essential oils and creates layers of flavor that make this dish memorable.
Why You’ll Love This Recipe
You’ll love how easily this recipe comes together, even though it tastes like it took hours to make. The pressure cooker does most of the work, making it perfect for busy weeknights. The combination of spices creates a balanced flavor that’s not too hot, and the jaggery adds a subtle sweetness that complements the other ingredients perfectly. Plus, it’s a filling meal that’s both healthy and satisfying.
Dal Kadhi
Cooking Tips
– Don’t skip the tempering step – it’s what gives the dish its signature flavor
– Cook the dal until it’s really soft for the best texture
– If you can’t find cocum, you can use tamarind as a substitute
– Make sure to simmer after adding all ingredients to let the flavors meld together
Serving and Storing Suggestions
Serves 4-6 people. Total preparation time: 45 minutes. Serve hot with rice or roti. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little water if needed.
Similar Recipes
- Sambhar (South Indian Lentil Stew)
- Gujarati Dal
- Mixed Dal Tadka
Nutrient Benefits
This dish is packed with protein from the dal and peanuts, complex carbohydrates from the yam, and healthy fats from the ghee. The spices used have anti-inflammatory properties, and turmeric is known for its health benefits. It’s a balanced meal that provides sustained energy.
Dal Kadhi
Ingredients
- 2 cups Toovar dal
- 1 cup Yam or suran
- 2 tbsp Peanuts
- 8 pcs Cocum
- 1 Tomato (soaked)
- 50 gms Jaggery (chopped)
- 1/2 tsp Lemon juice
- 1 pc Ginger
- 4 Green chillies (diced)
- 1/2 tsp Turmeric powder
- 1/2 tsp Chilli powder
For tempering:
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 1/4 tsp Fenugreek seeds
- 10 to 12 Curry leaves
- 2 Cloves
- 2 sticks Cinnamon
- 1 Bay leaf
- 2 Red chillies (small and round)
- 1/2 tsp Asafoetida
- 2 tbsp Ghee
- 1 tbsp Oil
- Salt as per taste
- Water as required
For garnishing:
- 4 tbsp Coriander
Instructions
- Wash and pressure cook the dal in 4 cups of water.
- When the dal is done, cool slightly and blend till it is smooth.
- Pressure cook the yam and peanuts separately.
- Prepare the tempering by heating the ghee and oil and adding the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bay leaf, red chillies and asafoetida.
- Add 3 cups of water, the cocum, tomato, jaggery, lemon juice, ginger, green chillie, chilli powder and turmeric powder and simmer for 10 minutes.
- Add the dal, yam pieces, peanuts and salt and simmer for 10 to 15 minutes.
- Serve hot garnished with coriander.
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Frequently Asked Questions
Can I make this recipe without a pressure cooker?
Yes, but you’ll need to increase cooking time. Cook the dal on the stovetop for about 45-60 minutes until soft, stirring occasionally and adding water as needed.
Can I substitute toor dal with another type?
You can use moong dal or masoor dal, but the texture and taste will be slightly different. Toor dal gives the best creamy consistency for this dish.
Is this recipe very spicy?
The spice level is moderate and can be adjusted. Reduce or increase the number of green chilies and red chili powder according to your preference.
