Mithi Daal – the simple Indian style Lentils

Mithi Daal

What unique about Mithi Daal recipe?


This simple to make pigeon pea lentil daal is packed with protein and yet very flavorsome making it a perfect meal to go with naan or flavored basmati rice.  This recipe is cooked everyday in most household in India and goes well with spicy curry.  This is a family favourite, both children and adults enjoy this with pain boiled rice



Ingredients for Mithi Daal


Split pigeon peas – 1 medium cup rinsed
Water – 2 medium cups
Salt to taste
Ground Turmeric – 1 teaspoon
Freshly chopped coriander – 1 cup for garnishing

For tempering

Ghee or Butter – 2 teaspoons
Fresh Curry leaves – 8-10
Cumin seeds – 1 teaspoon
Garlic – 1-2 pods Finely chopped
Green chilly (optional ) – 1 medium


Method :

Take the rinsed lentils in a medium-sized pressure cooker
Add the measured amount of water, taking a measure of 2 cups of water for every cup of lentil taken

Pressure cook the lentils on medium heat for 3-4 whistles
Turn off the heat and let the cooker cool down

Blend the cooked lentils in a blender and keep aside
Meanwhile, take a pot and heat 2 teaspoons of oil

Temper the oil by lowering the flame and adding the cumin seeds, chopped garlic, green chili, and curry leaves

This tempered oil lends an aromatic smell to this recipe
Add the puréed split pigeon pea lentils to the pot and mix well with a ladle at low flame

Season with salt, followed by adding the turmeric and 1-2 cups of water to obtain a semi-liquid consistency

Leave the liquid daal to simmer over low heat for 10-15 minutes
Bring the mixture to boil and at this point switch off the flame garnish with freshly chopped coriander

Serve hot with roti, naan or basmati rice

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