Amadi Dal from Madhya Pradesh

May 15, 2020

Contributed by Rajesh Gehlot

A simple dal combination with sour tasting red sorrel leaves makes this dish difficult to resist. Goes well with Jowar ki roti and is a culinary delight of the region of Nimar in Madhya Pradesh.


  1. 2 bunches Red sorrel leaves
  2. 1 cup Toor Dal
  3. 1 Onion, sliced
  4. 1 Green chili, cut into half
  5. 1 ripe medium Tomato, chopped
  6. 1½ tbsp. Red chili powder
  7. ¼ tbsp. Turmeric powder
  8. Salt

Ingredients for Tempering (Tadka)

  1. 1 tbsp. Jeera
  2. ½ tbsp. Mustard seeds
  3. 2 dry Red chilies
  4. 3 cloves Garlic, slightly crushed
  5. 8 fresh Curry leaves
  6. Oil


  1. Wash red sorrel leaves thoroughly and set aside to drain the water.
  2. In a pressure cooker, add toor dal, red sorrel leaves, sliced onion, chopped tomatoes, green chili, red chili powder and turmeric with two cups of water.
  3. Pressure cook for 3-4 whistles or until the dal is soft. Turn off the flame and let the steam settle down. Remove the lid and, using a wooden masher, mash the dal lightly and set aside.
  4. Now for the tempering/ tadka, add oil to a heavy bottom cooking and when it heats up add jeera, mustard seeds, dry red chili, crushed garlic and curry leaves.
  5. When the curry leaves start to change color, turn off the flame and pour this tadka/tempering to the above dal and cover with lid for 5-10 minutes (This process helps in retaining the aroma and flavor of the tempering).

The Dal is now ready to savour with Rice or Chappatis.