How many of us actually learn our mom’s recipes?

Its always..”oh mom was missing this food of yours, please cook it”

My grandmother (mom’s mother) as I call her Ba was the most doting and simple woman. What ever she did she put her heart and soul in it.

My mom’s family has also been a very simple family. Simple food was cooked at my dada’s house but what beautiful flavours.

We all use to love our Ba’s dal. It was cooked everyday at her home for lunch. And most of the times I would drop by and eat a quick lunch of dal and rice.

Later my aunt continued this family recipe after the demise of our grandmother. 

Over the years mom never learnt this dal.. I was missing immensely, so was mom.

One day my another aunt met us and told us how she had managed to cook dal exactly like ba. I called her few days later in an impromptu mood to cook ba’s dal and she guided me step by step as how she had broken the recipe and cooked.

As I was making it, I knew it was bang on, yes! it was the same dal as my house too was smelling like my grandmother’s kitchen when the dal was cooked then.  It was as if my grandmother was around guiding me how to cook.

I also send some to my mother and when she tasted it, she confirmed that was the same dal… 😊

This is dal is oneof the best things I learnt to cook this year. This is my recipe no 1.

Thanks to my curious nature..

Then I decided I need to learn some of my mother’s recipes but after a long day all I did was send a whatsapp to mom requesting what to make this weekend for me..😊



3/4 cup tuvar dal soaked in water

1 medium tomato chopped

2 green chilies slit in two pieces lengthwise

1-2 tbsp jaggery (according to taste)

1 tbsp peanuts 

1/2 tbsp oil

1 piece kokam or juice of half lemon

7-8 curry leaves

1/2 tsp dried methi 

1/2 tsp mustard seeds

1 tsp hing

1/2 tsp turmeric powder

1 tsp chilie powder

Coriander leaves 

Salt to taste


Cook the dal with kokam, turmeric powder in a pressure cooker (usually it takes 3 whistles to cook the dal)

In a pot add this dal,  tomatoes, peanuts, jaggery , salt and cook on low heat. Add water if need. This dal is of a thin consistency. Let it simmer for 10 minutes.

For the tempering take oil, add the mustard and methi seeds. Once the seeds splutter add hing, curry leaves and green chilies. After few seconds add red chili powder and add the tempering to the dal.

Check the dal for flovours. Add coriander leaves. Cook for another 5-7 minutes. Take it off from the heat.

Eat with anything you like.

I always eat this dal with basmati rice and ghee 😋.

2 thoughts on “MY BA’S DAL

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