Harbaryachi usal (chickpea dal)

    35 mins

    This is chickpea dal, a very common side dish in Maharashtra. Serve with plain steaming rice.

    6 people made this

    Serves: 3 

    • 2 cups brown harbara soaked for 5-6 hours
    • water as needed
    • Salt as needed
    • 1 teaspoon grated ginger
    • 1 tablespoon vegetable oil
    • 1 teaspoon cumin seeds
    • 2 teaspoons ginger garlic paste
    • 3 tablespoons chopped onions
    • 2 tablespoons chopped tomatoes
    • 2 teaspoons red chili powder
    • 1 teaspoon haldi powder
    • 1 tablespoon grated coconut
    • 2 teaspoons lemon juice

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Cook soaked harbara in a pressure cooker for 15 minutes with water with 2 cups water. Sprinkle salt and and some grated ginger and cook until the water dries out.
    2. Heat a pan with vegetable oil, add cumin seeds, ginger garlic paste, chopped onions and tomatoes. Stir and fry.
    3. Then add red chili powder, haldi powder, salt and harbara. Stir and mix well.
    4. Add grated coconut and lemon juice.

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