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Dal Recipe

Name: Annapurna’s World Vegetarian Cafés DAL Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cups split red lentils (masoor dal) or yellow split moong dal; 3 cups water (for cooking dal); 1 tsp turmeric; 1 tsp salt; 1 cup tomato, finely chopped (optional); 2 tbs vegetable oil or ghee; 1 tsp cumin seeds; 1 tsp mustard seeds (optional); 1 pinch asafoetida (hing) (optional); 3 cloves garlic cloves, thinly sliced; 1 tsp ginger, finely grated; 1 to taste green chilies, slit (adjust to heat preference); 0.5 cup onion, finely chopped (optional); 1 tsp ground coriander; 0.5 tsp ground cumin; 0.5 tsp red chili powder (optional); 0.5 tsp garam masala; 2 tbs fresh cilantro (coriander) leaves, chopped; 1 tbs lemon or lime juice; 1 tsp ghee or butter (optional, for richness)

Inspired by Annapurna’s World Vegetarian Café

Time45m

Serves3

Make Dal Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dal (lentils) and seasoning

1 cups split red lentils (masoor dal) or yellow split moong dal

3 cups water (for cooking dal)

1 tsp turmeric

1 tsp Celtic sea salt

1 cup tomato, finely chopped (optional)

Tempering (tadka)

2 tbs vegetable oil or ghee

1 tsp cumin seeds

1 tsp mustard seeds (optional)

1 pinch asafoetida (hing) (optional)

3 cloves garlic cloves, thinly sliced

1 tsp ginger, finely grated

1 to taste green chilies, slit (adjust to heat preference)

1/2 cup onion, finely chopped (optional)

1 tsp Ground coriander

1/2 tsp Ground cumin

1/2 tsp red chili powder (optional)

1/2 tsp Garam masala

Finishing

2 tbs fresh cilantro (coriander) leaves, chopped

1 tbs lemon or lime juice

1 tsp ghee or butter (optional, for richness)

Method

Dal (lentils) and seasoning

Rinse and soak

Rinse 1 cup lentils in several changes of cold water until the water runs clear. Optional: soak 15–30 minutes to reduce cooking time.

Cook lentils

Place rinsed lentils in a medium saucepan or pressure cooker with 3 cups water and 1 tsp turmeric. If using a saucepan, bring to a boil, reduce heat to low, skim any foam, cover partially and simmer 20–30 minutes until tender and breaking apart, stirring occasionally and adding water if needed to reach a soupy consistency. If using a pressure cooker, cook 2–3 whistles then let pressure release and check consistency. Add more water to adjust to desired thickness.

Add salt and tomato

When lentils are tender, stir in 1 tsp salt and the chopped tomato (if using). Simmer 5 minutes so the tomato softens and melds into the dal. Keep dal warm while you prepare tempering.

Tempering (tadka)

Heat fat and whole spices

In a small skillet or saucepan over medium heat, warm 2 tbs oil or ghee. When hot, add 1 tsp cumin seeds and 1 tsp mustard seeds (if using). Let them sputter for a few seconds until fragrant. Add a pinch of asafoetida immediately after seeds pop.

Sauté aromatics

Add 3 sliced garlic cloves and sauté 30–45 seconds until golden at the edges. Add 1 tsp grated ginger, 1 slit green chili, and 1/2 cup chopped onion (if using). Cook 2–3 minutes until onion is soft and lightly golden.

Spice the tempering

Lower heat and stir in 1 tsp ground coriander, 1/2 tsp ground cumin, 1/2 tsp red chili powder (optional), and 1/2 tsp garam masala. Cook 20–30 seconds to bloom the spices—do not burn.

Combine tempering with dal

Pour the hot tempering (tadka) directly into the pot of cooked dal. Stir thoroughly so the flavors distribute. Taste and adjust salt or spice level. Simmer together 1–2 minutes to marry flavors.

Finishing

Finish and serve

Stir in 2 tbs chopped cilantro, 1 tbs lemon or lime juice, and 1 tsp ghee or butter if using. Give a final taste and adjust acidity or salt. Serve hot with steamed rice, roti, or naan.