Dal kurma


This dal kurma inspires you to take your food seriously; it's deliciously put together, and true to its craftsmanship, every flavour stands out in this unique dish.


½ cup split green gram

2 cups water

½ cup curd

½ cup coriander leaves

½ cup tomato

2 pieces of cinnamon

4 pods of clove

4 pods of cardamom

3 green chillies

1 tbsp ginger paste

1 tbsp garlic paste

¼ cup ghee

1 lemon

1 cup fried onion

Grind to a paste

¼ cup cashew nuts

¼ cup coconut

Grind to a powder

½ tsp turmeric powder

½ tsp chilli powder

½ tsp coriander powder

1 tsp fennel seeds


Pressure cook the split green gram/split yellow dal with enough water keep aside

Heat the pan and pour in the ghee

Add cinnamon, cloves and cardamom

Put in the garlic paste and saute well until the raw smell leaves the pan

Add the ground masala powder

Add the ginger paste and saute well

Now, add the chopped tomato and blend well

Toss in the fried onion, mix well

Add enough salt, and then the coriander leaves

Pour in the curd and stir well

Add the green chillies

Now, add the cooked dal to the gravy and blend well

Pour the coconut-cashew nut paste into the dal kurma

Add a little more water if the curry is already thick, since it gets thicker as it cools down