Darbari Dal

Darbari Dal

Prep: 25 minutes

Cook: 25 minutes

Method: Easy

Course: Dal and Kadhi

Type: Indian

Don’t know where this dal got its name from, but it definitely is delicious


  • Red kidney beans (rajma), soaked overnight and pressure cooked 3 tbsps
  • Split pigeon peas (toor dal), cooked 3 tbsps
  • Split red lentils (masoor dal), cooked 3 tbsps
  • Medium onion, chopped ½
  • Ginger-garlic paste 2 tsps
  • Green chillies, chopped 2
  • Cauliflower, grated 2 tbsps
  • Oil 1 tbsp
  • Ginger, chopped 1 tsp
  • Baby corns, chopped ¼ cup
  • Red pumpkin cubes ¼ cup
  • Salt to taste
  • Cumin powder ¼ tsp
  • Coriander powder ¼ tsp
  • Turmeric powder ½ tsp
  • Garam masala powder ½ tsp
  • Medium tomato, finely chopped 1
  • Fresh coriander leaves, finely chopped 2 tbsps
  • Red chilli powder ¼ tsp


  • Dry roast onion, ginger-garlic paste, green chillies and cauliflower in a non-stick pan till brown.
  • Transfer into a mixer jar, add a little water and grind into a paste.
  • Heat oil in another non-stick pan, add ginger and saute for 1 minute. Add baby corns and red pumpkin and saute till lightly browned.
  • Add salt, cumin powder, coriander powder, turmeric powder and garam masala powder and mix well.
  • Add red chilli powder and tomato, mix and saute till tomato becomes soft.
  • Add ground paste, mix well and saute till oil separates.
  • Add kidney beans, split pigeon peas, split red lentils and 1½ cups water, mix well and cook till the mixture thickens.
  • Add coriander leaves, switch off the heat and mix well.
  • Transfer into a serving bowl and serve hot.