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Pankaj Bhadouria
Thikri ki Dal is a regular dal with a very unique tempering. Chef Pankaj Bhadouria shares the recipe of this simple yet ... Read More
Preparation Time
5-10 Min
Cooking Time
10-15 Min
Meal Type
main course
Difficulty
MEDIUM
For Thikri Ki Dal
2 cups soaked red spilt lentil
1 tsp turmeric powder
salt to taste
2 tbsp desi ghee
1 tsp cumin seeds
1 tsp fenugreek seeds
2 sliced onions
2-3 chopped green chillies
1 tbsp chopped garlic
2-3 tbsp desi ghee
2-3 chopped dried red chillies
6-7 curry leaves
1 tsp red chilli powder
1 tsp chopped coriander leaves
desi ghee for garnish
coriander sprig for garnish
Cook soaked red split lentils in a clay pot with turmeric powder and salt.
Heat ghee in a pan, add cumin seeds, fenugreek seeds, sliced onions, chopped green chillies, chopped garlic and saute.
Pour the tadka into the dal and let it cook.
Heat a terracotta piece or thikri for 5-7 mins.
Heat ghee in a pan and add chopped red chillies, a few curry leaves, red chilli powder and mix.
Pour the tempering into the dal and mix well.
Place the heated thikri into dal and close the lid.
Add chopped coriander leaves and mix. Serve hot with desi ghee and coriander sprig.
Thikri Ki Dal is made with soaked red lentils (Masoor Dal) slow-cooked in a pot. The different types of temperings make this dal unique. The first tempering is with onions, garlic and whole spices. The second is of red chillies, curry leaves and red chilli powder. And the last tempering is the one that gives this dal its name – Thikri, a small earthen diya is heated and added to the dal. This gives the dal a unique smoky flavour.
This Thikri Ki Dal is rich, creamy and smoky.
