Tuesday, 18 October 2016

Daal Hariyali or Hariyali Daal

Lentils have been part of the human diet since many many years. Lentil colors range from yellow to red-orange to green, brown and black. Lentils also vary in size, and are sold in many forms, with or without the skins, whole or split. The lentils require a cooking time of 10 to 40 minutes, depending on the variety—shorter for small varieties with the husk removed, such as the common red lentil—and have a distinctive, earthy flavor. Lentils with husk remain whole with moderate cooking; lentils without husk tend to disintegrate into a thick puree, which leads to quite different dishes. They are frequently combined with rice, which has a similar cooking time. A lentil and rice dish is referred to in Arab countries as mejadra.

In the Indian Subcontinent lentil curry is part of the everyday diet, eaten with both rice and roti. Boiled lentils and lentil stock are used to thicken most vegetarian curries. They are also used as stuffing in dal parathas and Poori. Lentils are also used in many regional varieties of sweets.

Daal Hariyali is a very very healthy dish to enjoy with rice or simply with hot Paratha. I love to enjoy it with Jeera rice. The combination of Green leafy veggies and Lentils is perfect healthy option to enjoy in lunch or in dinner. I didn't made this daal so spicy as I want Prisha should also enjoy this Daal. As its full of protein, Fiber, and Iron. Very healthy for her and for us too. Prisha used to have plain Rice with lots of ghee. She dont like to add Daal in her Rice. But for this daal I forced her at least to taste it. This time in her daal I added lil Mirchi too. very little. she had this daal rice. but little amount. else she only love to have plain rice ;) So you all check out the recipe of this delicious Daal hariyali recipe and try it in your lunch or dinner. 


1/2 Cup Masoor Daal
2 Tbsp Bengal Gram Dal/ Chana Dal
2 Tbsp Bengal Gram Dal, Split / Toor Daal
1 Tsp Oil
1/2 Tsp Ghee
1 tsp Cumin seed
1 Tbsp Garlic, Finely Chopped
1/2 tsp Green chilies, Chopped
1/2 tsp Asafoetida
1/2 Cup Onions, Finely Chopped
Small Piece of Cinnamon stick
Salt to taste
1/2 Cup Spinach, Chopped, blanched
1/4 Cup Mint leaves, finely chopped
1/4 Cup Coriander Leaves, finely chopped
Water as Required


1. Boil the Masoor Daal, Chana daal and Toor daal with pinch of Turmeric Powder and salt.

2. Heat a pan with Oil and Ghee, and add Cumin seeds and cinnamon stick in it. let them crackle and add Finely chopped Garlic and green chilies, Asafoetida and finely chopped onions in it, Saute onions until they turn lil brownish color, Then add Black pepper and salt.

3. Normally to make Daal Hariyali, We make Green paste and add that paste in Daal, Here in this recipe I am directly adding all the chopped and blanched Spinach, mint and coriander leaves in to this Daal. So for this, Add Boiled Daals in cooked onion mixture and add 1/2 Cup of Water, Cover a pan with lid and let it cook for few minutes. Add blanched Spinach, Mint leaves and Coriander leaves in the Daal and let it cool for only a minute with covered lid. 

4. Cook this for 4-5 minutes. And garnish it with some Coriander leave. 

5. Switch off the Gas and serve this delicious and lip-smacking Daal with Naan, Paratha, Roti or Even a Rice or Pulav.