Hariyali Daal

Belonging to Northern west part of India, I grew up eating more of Moong, Masoor and chana daal. Toovar daal was either used to accasionally make sambhar or my mom’s Saturday Night khichdi. Believe it or not, my mom made khichdi every Saturday night and I always tried hard to get an answer to this question. The standard reply to my question was that my Dad enjoyed “Bhuni khichdi” or “pan fried khichdi” for breakfast every Sunday morning, therefore Khichdi had to made for Saturday dinner. Though I loved Sunday pan fried Khichdi, I still could never fall in love with the original Khichdi.

Coming back to Toovar daal. So, after I got married, I found so many different ways of cooking Toovar daal since down south, they cook a lot of Toovar daal. Isn’t it a blessing getting married to someone from a completely different state or region because you both are accustomed to eating similar flavors yet so many varieties add to your table in zoom. Its just amazing. All you need if you get married to someone different from you is keep an open heart, open mind and a pallet that is open to new foods and experiments. At least, thats what Mr. Parveez and I did.

Once when I revisited my hometown, I went to a restaurant and tried “Hari daal”… Now, with the flavor I did realize that its Toovar daal but what amazed me the most was to see my younger son, who was 4 that time, loved the daal and didn’t fuss. Of course, the restaurant owner didn’t share the recipe except confirming that it was Toovar daal. After I returned home, to USA, I still had the daal in mind and decided to trying to make it.

This daal is pretty easy to make and the best part is that because everything is blended, its easier for your kids to eat and enjoy the flavors. I always notice my boys taking coriander leaves, onions or tomatoes out of their daal but with this they enjoy the flavor and eat everything too.

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Hariyali Daal

Toovar daal cooked with green vegetable sauce.

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Cuisine

Indian

Prep Time

5 minutes

Cook Time

20 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 cup Toovar daal Washed and soaked for 20 minutes
• 2 No. Tomato medium size
• 1 No. Onion medium size
• 4 No. Garlic cloves for the puree
• 1 No. Ginger 1 inch piece
• 1 No. clove
• 1 No. Cinnamon stick 1 inch size
• 1/2 tsp Turmeric Powder
• 1/2 tsp Cumin powder Bhuna zeera powder
• 1/2 tsp Salt More or less according to your taste
• 1/2 tsp Raw Mango Powder Amchoor
• 3 No. Whole dry red chilies
• 7 No. Garlic cloves chopped
• 1/2 tsp Cumin seeds
• 3 TBSP Ghee / Oil
• 1/4 tsp Red chili powder

Cuisine Indian Prep Time 5 minutes Cook Time 20 minutes Servings people MetricUS Imperial Ingredients 1 cup Toovar daal Washed and soaked for 20 minutes 2 No. Tomato medium size 1 No. Onion medium size 4 No. Garlic cloves for the puree 1 No. Ginger 1 inch piece 1 No. clove 1 No. Cinnamon stick 1 inch size 1/2 tsp Turmeric Powder 1/2 tsp Cumin powder Bhuna zeera powder 1/2 tsp Salt More or less according to your taste 1/2 tsp Raw Mango Powder Amchoor 3 No. Whole dry red chilies 7 No. Garlic cloves chopped 1/2 tsp Cumin seeds 3 TBSP Ghee / Oil 1/4 tsp Red chili powder

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Instructions

1. Wash and chop tomatoes, coriander leaves, garlic, green chilies, ginger and onions. Also mix in cloves and cinnamon.

   
2. Add little water and grind everything to a smooth paste.

   
3. Boil Toovar daal with salt and Turmeric powder. Once boiled, mash it well.

   
4. Add Amchoor powder and cumin powder to the daal. Add the green vegetable paste and cook the daal for another 15 minutes.

   
5. Finally, take ghee in a pan. Add cumin seeds. Once they splutter, add chopped garlic, asafoetida and whole dry chilies. Fry till garlic turns golden, add the red chili powder and add this to the daal. Serve hot with phulka or parantha.