Dhal Falguni

Dhal Falguni


A lemon green coloured dhal, very, very  special to me , cause I got to learn this recipe from my friend  Gopa Ganguly. Saibal and Gopa were our neighbours in Trichy. I still remember the great days , Gopa used to make food for us and send it with her cook Nakul. Gopa used to serve this dhal with steaming hot Basmathi rice topped with a generous blob of Amul butter.  This dhal goes well with parathas, puri, jeera rice and phulkas.


Masoor dhal  – 1 cup ( washed and soaked in water for 20 minutes )

Thinly sliced onions – 1/2 cup

Slit green chillies – 3

Small onions – ( peeled ) – 1 handful

Turmeric powder – 1/4 teaspoon

Salt to taste

Green peas – 1/2 cup

Water –  4 cups

To Season

Oil – 3 tablespoons

Kalonji ( onion seeds ) – 1  teaspoon

To Garnish

Finely chopped Green coriander leaves – 1 handful


Take a pressure cooker. Put the base on the stove. Heat it. Add the oil. Next add the kalonji seeds. When the kalonji seeds splutter, add the sliced onions. Sauté on sim flame till the onions turn transparent. Next add the slit green chillies, turmeric powder, the drained dhal ,  small onions and the green peas. Sauté for 3 minutes. Add the water and cover the cooker and keep the flame on medium. When  the steam comes, put the weight. After 3 whistles, sim the flame and cook for 10 minutes. Switch off the stove. Keep the cooker aside and allow it to cool. Open the cooker. Mix. Add salt to taste. Mix the  dhal well. Boil the dhal on sim flame for 3 minutes. Switch off the stove. Garnish. Serve hot.

Chef’s Tips

1) I have used masoor dhal without the skin.

2) The consistency of the dhal should  to be thick.

3) Kalonji is available in all the big super markets.

4) If you want the green peas to look fresh, cook them separately and mix it in the end.

5) Kalonji gives that extra taste to this dhal.







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