Friday, September 25, 2009

BEVADI DAL મગ-મસુર ની બેવડી દાળ


BEVADI DAL બેવડી દાળ (Moong-Masoor Lentils)

Over in Gujarat and Saurashtra, we have Trevati dal(Three dals)and Bevdai dal (two dals) which we generally cook to be eaten with Bhakhri or Rotlas. Last Tuesday, I prepared Bevdi Dal with Masoor -Moong dal combination. We were forbidden to use Masoor dal in our caste hence my aunt and mom used to use Tuvar in place of Masoor.My aunt did not use Onions and Garlic but my Mom did use them. I stick to the combination of Masoor-Moong Dals . Another combination is Toor dal+Channa Dal which I will post at a later date when I cook.

I am posting the recipe as under


Bevadi Dal and Bajri Na Rotla

BEVADI DAL The whole bowl



100 gms Mung Dal
50 gms Masoor Dal
1 No. Onion sliced( medium sized onion)
2 Nos. Tomatoes (diced)
1/2 cup cilantro chopped finely
1.5" thumb sized Ginger finelly grated
3/4 tsp Red chilli powder
1 Spoon Turmeric powder
3 to 4 Nos. Green chillies (select quantity as per need)
1 tbsp Pure Ghee
1/4 Spoon Asafoetida (or as per taste)
5 to 6 cloves
1 or 2 bay leaves
Curry leaves....1 sprig
1 Spoon of Lime Juice OR one spoon of Amchur powder
Salt to taste
Enough water for cooking


Soak Dals for about 2 hours . Thereafter, cook with twice the water directly instead in a steam cooker along with one spoon of Ghee, Salt, Red Chilli powder and Turmeric.Cook the dals well but take care to see that the dal does not become mushy. When the Dal combo is cooked, transfer to a Patela.
If the water in your place is hard, then I would suggest you to use pressure cooker route to cook dals. However, ensure that you remove the cooker after 1st whistle and ensure the dals are not overcooked.

Remove to another patela and add Green Chillies and Tomatoes .Cook for 5 to 7 minutes on a medium flame. Keep stirring or else the Dalsl will stick to the bottom. Now add finely chopped cilantro and cook for another 2 minutes .Cover the vessel and remove from Stove and set aside. Take some ghee in a kadai and sauté sliced Onion till light pink. Add a quarter or half a spoon of Asafoetida just when the Onion is turning Pink. Now add the Onion to Dal. Finally add a spoon of Fresh lime Juice/Amchur and stir it well .


Add 0.5 tsp of Cumin and 1/4 tsp of mustard seeds to heated oil of your choice .If you like, you may add dry chili pod too.As soon as they start popping, add cloves and bay leaves and add finely cut Garlic and Curry leaves. Give a tadka and cover the patela and keep for 15 minutes. Sprinkle Kothmir on top and serve with Bhakhris or Rotlas or parathas if you like.

Enjoy !!


  1. I've made your Bevadi Dal several times recently, and it is delicious! Last week my guests scraped the bowl clean before finishing anything else I made. I had been hoping to have some leftovers for myself, so today I made the dal again for my mother, and increased the quantity. But there were still no leftovers--when my mom left, she insisted on taking the remaining dal with her, claiming that I could make it again more easily than she could! One question; in the list of ingredients you mention ginger, but the Tadka instructions mention garlic. Did you mean ginger, or garlic, or both? I've used ginger so far...

    Thanks again for sharing your recipes!

    --Hannah Shields