Kevati A delicious combination of five types of dals cooked with spices. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 15 Feb 2016 in Recipes Course New Update Main Ingredients Split bengal Gram, Split Pigeon pea Cuisine Indian Course Dals and Kadhis Prep Time 0-5 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Advertisment Ingredients list for Kevati 4 tablespoons Split bengal Gram 4 tablespoons Split Pigeon pea 4 tablespoons Split black gram skinless (dhuli urad dal) 4 tablespoons Split red lentil (masoor dal) 4 tablespoons Split green gram skinless (dhuli moong dal) 1/4 teaspoon Turmeric powder 1 inch piece Ginger 2 Green chillies 1 large Onion a few sprigs Fresh coriander leaves 3-4 tablespoons Ghee 2 tablespoons Cumin seeds 3-4 Cloves 2-3 Bay leaves to taste Salt 2 tablespoons Tamarind pulp Method Advertisment Combine chana dal, toovar dal, urad dal, masoor dal and moong dal. Wash and soak in three to four cups of water for an hour. Drain and pressure-cook along with three cups of water and turmeric powder till done. Lightly mash the dals and keep aside. Peel, wash and finely chop ginger. Remove stems, wash and finely chop green chillies. Peel, wash and finely chop onion. Clean, wash and finely chop coriander leaves. Heat ghee in a thick-bottomed vessel, add cumin seeds, cloves and bay leaves. When they give out a nice aroma, add ginger, green chillies and onion. Sauté on medium heat for a minute. Add cooked dal and salt. Stir, cover and cook on low heat for three to four minutes. Add tamarind pulp and chopped coriander leaves and simmer for another two minutes. Serve hot. Nutrition Info Calories 1279 Carbohydrates 131.6 Protein 41.1 Fat 65.4 #Bay leaves #Cumin seeds #Green chillies #Split black gram skinless (dhuli urad dal) #Split red lentil (masoor dal) #Tamarind pulp Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article