Dhal Kamali

Dhal Kamali

My grand mother Kamali is an expert in making  this dhal. This dhal is her recipe. I am very happy to share her recipe with all of you. Dhal, the Indian staple made from split pulses, is very good for health. The recipe given below is a delicious every day dhal. Please try and kindly post your feed back.


Broken Yellow moong dhal ( Paasi paruppu ) – 1 cup ( washed and soaked in water for 1/2 an hour and drained )

Peeled and cubed potatoes – 2

Chopped tomatoes -2

Peeled and chopped ginger – 1 tablespoon

Slit green chillies -2

Turmeric powder – 1/2 teaspoon

Water  – required amount

Salt to taste

Lemon juice – 1 and 1/2 tablespoons

To Season

Ghee – 1 tablespoon

Oil – 1 tablespoon

Mustard seeds – 1/2 teaspoon

Jeera ( cumin seeds ) – 1 teaspoon

Asafoetida powder – 1/2 teaspoon

To Garnish

Finely chopped green coriander leaves and curry leaves – little

Dhal Kamali served with Chappathi and Sweet Lemon Pickle


Heat a pan. Add the required amount of water. Once the water starts to boil, add the drained dhal. Once the dhal starts to boil, sim the flame or else the dhal will flow out of the pan and soil the stove. Add the turmeric powder. Once the dhal is half cooked, add  the cubed potatoes. Add the chopped ginger, chopped tomatoes and the slit green chillies. Cook on sim flame till the potatoes are fully cooked. Add the  salt to taste. Mix well.  Switch off the stove. Season and garnish.  Add the lemon juice . Mix gently. Serve hot with chappathis.

Chef’s Tips

1) Add the lemon juice after switching off the stove, or else it will become bitter.

2) If the dhal becomes too thick, dilute with some hot water.




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