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Keoti Dal

A mixed dal from western UP / Awadh region
Prep Time 1 hr
Servings 4


  • ½ cup split black urad dal
  • ½ cup chana dal Bengal gram dal
  • 1 tbsp grated ginger
  • 1 tsp salt
  • ½ tsp turmeric powder
  • 2-3 green chilies slit

For tadka

  • 1-2 tbsp ghee
  • Pinch of asafoetida
  • 8-10 black peppercorns
  • 1 tsp cumin seeds
  • 1 medium onion finely chopped
  • 3-4 cloves garlic
  • ½ tsp grated ginger


  • To prepare keoti dal, mix the split black urad dal and chana dal in a bowl. Wash well and soak covered in water for 1-2 hours.
  • Wash the soaked dal, by rubbing it gently. Some of the skins of the split black urad dal will come off and float on top. Skim that off and discard.
  • Place the soaked and drained dal in a pressure cooker. Add 2 cups of water, grated ginger and salt.
  • Pressure cook for one whistle and then on sim (lowest flame setting) for 10 minutes.
  • Once the cooker cools, open the lid. Add the turmeric powder and slit green chillies. Simmer this for 1-2 minutes, mashing the dal gently.
  • While the dal is cooking in the pressure cooker, you can prepare the tadka on the side.
  • Heat the ghee in a small pan. Saute the asafoetida into the ghee.
  • Fry the cumin seeds and whole black peppercorns for a few seconds.
  • Add the onions, garlic and ginger. Sauté on a low-medium flame for 6-8 minutes until the onions are lightly browned. Transfer this over the dal.
  • Garnish with fresh coriander is optional.
  • Enjoy keoti dal with steamed rice. Serve along with fresh salad of cucumber, onion and tomatoes (kachumber).


I do not add turmeric to the dal while cooking in the pressure cooker as the steam tends to blow out and stain the counter/backsplash. Adding turmeric to the dal is less messy after it is cooked.
Adding salt to the dal in the cooking process adds more flavour.