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Daal Sabzi

Tarannum Malik
5 minutes
Prep Time
25 minutes
Cook Time
6 People
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A unique daal dish prepared and taught by my mom which is loved by me and my little sis.

Recipe Tags

  • Veg
  • Medium
  • Hyderabadi
  • Sauteeing
  • Main Dish

Ingredients Serving: 6

  1. Tur daal 2 cups
  2. Haldi powder 1 +1 tsp
  3. Masala for the dal:
  4. 1) garlic 2 entire flowers ( puri lahsun ki kali)
  5. 2) sukhi laal mirch 8
  6. 3) tur daal 1 tsp
  7. 3) tamarind pulp 2 tsp
  8. 4) black peppercorns 8-10
  9. 5) zeera 1 tsp
  10. 6)Ginger 1/2 inch
  11. For tadka :1)mustard seeds 1/2 tsp
  12. 2) zeera 1/2 tsp
  13. 3) garlic sliced 8-10 pods
  14. 4) onion finely chopped 2 tsp
  15. 5)curry leaves 8-10
  16. 6) hing a pinch
  17. For sabzi :1) onion finely chopped 2 large
  18. 2) green chillies finely chopped 8-10
  19. For garnishing :
  20. Fresh coriander leaves finely chopped 1 cup


  1. Wask and cook the daal on high flame until you see the froth. Now throw the froth/ foam and add haldi and salt. Cook it covered until the daal is more than half cooked.
  2. Meanwhile roast the masalas mentioned under masala for the dal in about 1 tsp of oil and grind them into a smooth paste.
  3. Now separate the dal and the water. Leave a little bit of dal with the water, use a strainer spatula for this.
  4. Now add the ground masala and the tamarind pulp to the left over water and add about 2 cups of more water. Adjust the water according to the desired quantity. The more its watery the better is the taste.
  5. Keep it for boiling, check the seasoning and adjust salt.
  6. Now heat the tadka pan, add oil about 1 tbsp, add mustard seeds, after it splutters, add garlic and onion. Cook until it turns golden then add zeera and curry leaves.
  7. Add this tadka to the dal, garnish with chopped coriander.
  8. In a separate kadhai heat 2 tbsp of oil and the chopped onions and green chilly, haldi powder and salt. Then add the strained dal, mix well.
  9. Cook until it leaves the sides of the pan.
  10. Garnish with chopped coriander.
  11. Serve this dal and sabzi with hot steamed rice

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