Serving - 4

More than 40 mins


  • 1½ cups split pigeon peas (tuvar dal), soaked for ½ hour and cooked with salt and turmeric powder
  • 2 tbsps + ½ tsp ghee
  • 1½ tsps cumin seeds
  • 1 tbsp finely chopped garlic
  • 1 large onion, finely chopped
  • 1-2 charcoal pieces
  • 1-2 slit green chillies
  • 2 tsps coriander powder
  • ½ tsp red chilli powder
  • Salt to taste
  • ¾ cup Rainbow Evaporated Milk
  • 3-4 cloves
  • 1-2 green chillies, cut into thin strips for garnish


  • Heat 2 tbsps ghee in a pan, add cumin seeds and let them change colour. Add garlic and sauté well.
  • Add onion and sauté till golden brown.
  • Meanwhile, heat a piece of charcoal on direct flame.
  • Add green chillies to the onion mixture and mix well. Add coriander powder and red chilli powder and mix well.
  • Add cooked pigeon peas and mix well. Add salt and mix. Cook for a few seconds.
  • Add Rainbow Evaporated Milk, mix well. Let the mixture come to a boil.
  • Place the hot charcoal in a small stainless bowl, add cloves and place the bowl in the middle of the cooked mixture.
  • Drizzle remaining ghee in it, cover and let the flavours infuse for 10 seconds. Discard the bowl, stir the dal and take it off the heat.
  • Transfer into a serving bowl, garnish with green chilli strips and serve hot.

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