Sarbloh Basic Yellow Daal Recipe

Ingredients

Daal

• 2 cups orange daal, rinsed and soaked

• 6 to 8 cups water

• 1 large onion, chopped

• 3 teaspoons salt

• 1 teaspoon haldi

• 1 teaspoon curry powder

• 1 teaspoon dhania powder

• Fenugreek leaves, a small handful, crushed in palms

Tarka

• 2 large spoons gheo

• 1 teaspoon jeera

• A few garlic cloves, finely chopped

• A little ginger, finely chopped, or 1 tablespoon ginger garlic paste

• 2 tomatoes, chopped

• 2 green chillis, optional

Method

1. Place the soaked daal in a pot with 6 to 8 cups of water.

2. Add salt, haldi, curry powder, dhania powder, and the chopped onion.

3. Cook on medium flame until the daal becomes soft and fully cooked. Stir occasionally to prevent sticking and burning.

Prepare the tarka

4. Heat gheo in a small pateelaa.

5. Add jeera and let it splutter without burning.

6. Add ginger and garlic and cook for a few minutes until fragrant.

7. Add chopped tomatoes and green chillis if using. Cook until the mixture looks soft and well cooked.

Finish the daal

8. Pour the prepared tarka into the cooked daal.

9. Add crushed fenugreek leaves and mix well.

10.  Let the daal simmer for a few more minutes so the flavors combine.

Ingredients

Daal

• 5 lbs (2.3 kg) orange/yellow daal, rinsed and soaked

• 15–18 cups water (you may need more depending on Karaahee size; adjust for consistency)

• 3–4 tbsp salt (taste and adjust)

• 2–3 tbsp turmeric (haldi)

• 2–3 tbsp curry powder

• 2–3 tbsp dhania powder (ground coriander)

• 6–7 large onions, chopped

• 10–12 garlic cloves, minced (or more to taste)

• 2–3 tbsp ginger or 6–7 tbsp ginger-garlic paste

• 6–8 green chillis (optional, adjust to taste)

Tarka

• 1 cup ghee (or oil if preferred)

• 4–5 tbsp jeera (cumin seeds)

• 3–4 tbsp ginger, finely chopped

• 3–4 tbsp garlic, minced

• 6–8 large tomatoes, chopped

• 1–2 handfuls dried fenugreek leaves (kasuri methi), crushed

Method

Boil Daal:

1. In a very large pot, combine soaked daal with water, salt, turmeric, curry powder, dhania powder, and onions.

2. Bring to a boil, then reduce to medium flame. Cook until daal is soft (1–1.5 hrs, stirring occasionally to prevent sticking).

Prepare Tarka:

3. In a large pan, heat ghee on medium flame.

4. Add cumin seeds; let them splutter, careful not to burn.

5. Add chopped ginger and garlic; stir and cook for 3–5 minutes until fragrant.

6. Add chopped tomatoes (and green chillis if using); cook until tomatoes soften and oil separates slightly.

Combine & Simmer:

7. Add the tarka into the boiled daal, stir thoroughly.

8. Let it simmer together for another 10–15 minutes for flavors to mix well.

9. Add crushed fenugreek leaves.

10. Adjust salt, spice, or consistency as needed.

Tips for Langar Cooking

Use a very large, heavy-bottomed Karaahee to prevent burning.

Stir occasionally while simmering; big batches are more prone to sticking.

If the daal thickens too much, add hot water gradually.