Val dal masala curry


400g – val dal (anapa ginjala pappu) soaked for 4hrs & inner dal is pressed out with thumb and index finger
2&1/2 tbsp – oil
2 – potato, medium, peel and cut into 1 inch pieces (optional)
1 tsp – red chilli powder (add 1/2 tsp extra if potato is used)
1&1/2 tsp – ginger garlic paste
2 – cloves
2 – cinnamon
2 – 1/2 inch piece bay leaf
2 – tomatoes, cut into small pieces
2 – onions
6 – green chillies
1 tbsp – coriander/dhania powder
A pinch of turmeric powder
2 tsp – chopped coriander
1 tbsp – paste fresh coconut and 1 tsp poppy seeds


1.Heat oil in a cooker, add cloves, cinnamon and bay leaf, fry for a few sec.
2.Add turmeric powder, ginger garlic paste, fry for 2 min.
3.Make a paste of onion, chillies and coriander powder.
4.Ad onion paste, fry till the raw smell goes.
5.Add red chilli powder, tomato pieces, cook till the tomato becomes soft.
6.Add dal, salt and potato (if desired) and 250ml water, close the lid & cook.
7.Wait upto 3 whistles, remove the lid after 5 min, add coconut paste.
8.Mix gently and let it simmer for 2 to 3 min.
9.Sprinkle chopped coriander and remove from fire.
10.Serve this protein rich and delicious curry with fried rice/chapathi/poori/even idli.
11.This is a favourite curry served with poori in Rayalaseema area in Andhra Pradesh.
12.If fresh beans are not available you can soak dry beans overnight and use.

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