Daal Sabzi | How to make Daal Sabzi

By tarannum malik  |  8th Aug 2016  |  
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  • Photo of Daal Sabzi by tarannum malik at BetterButter
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About Daal Sabzi Recipe

A unique daal dish prepared and taught by my mom which is loved by me and my little sis.

Daal Sabzi is delicious and authentic dish. Daal Sabzi by tarannum malik is a great option when you want something interesting to eat at home. Restaurant style Daal Sabzi is liked by most people . The preparation time of this recipe is 5 minutes and it takes 25 minutes to cook it properly. Daal Sabzi is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Daal Sabzi. Daal Sabzi is an amazing dish which is perfectly appropriate for any occasion. Daal Sabzi is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Daal Sabzi at your home.

Daal Sabzi

Ingredients to make Daal Sabzi

  • Tur daal 2 cups
  • haldi powder 1 +1 tsp
  • masala for the dal:
  • 1) garlic 2 entire flowers ( puri lahsun ki kali)
  • 2) sukhi laal mirch 8
  • 3) tur daal 1 tsp
  • 3) tamarind pulp 2 tsp
  • 4) black peppercorns 8-10
  • 5) zeera 1 tsp
  • 6)ginger 1/2 inch
  • For tadka :1)mustard seeds 1/2 tsp
  • 2) zeera 1/2 tsp
  • 3) garlic sliced 8-10 pods
  • 4) onion finely chopped 2 tsp
  • 5)curry leaves 8-10
  • 6) hing a pinch
  • For sabzi :1) onion finely chopped 2 large
  • 2) green chillies finely chopped 8-10
  • For garnishing :
  • Fresh coriander leaves finely chopped 1 cup

How to make Daal Sabzi

  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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