Daal Of The Day Recipe

Rinse the dal: place 1 cup dal in a fine-mesh sieve and rinse under cold water until the rinse runs clear. This removes excess starch and prevents foaming.

Combine dal, 3 cups water, 1 tsp turmeric, and 1 tsp salt in a medium saucepan (or pressure cooker). Bring to a boil over medium-high heat, skimming foam if it appears.

Reduce heat to low and simmer, partially covered, until dal is soft and breaking apart (about 25–30 minutes for stove-top cooking). If using a pressure cooker, cook 2–3 whistles and let pressure release naturally. Stir occasionally and add a little extra water if the dal thickens too much; final texture should be slightly thick but pourable.

Once dal is cooked, use the back of a spoon to lightly mash any whole lentils against the side of the pot for a creamier texture. Keep the pot warm on the lowest heat while you prepare the tempering.

Heat 2 tbs ghee or oil in a small frying pan or tadka pan over medium heat until shimmering but not smoking.

Add 1 tsp cumin seeds and 1 tsp mustard seeds (if using). When they start to pop (10–20 seconds), add a pinch of asafoetida and the dried red chilies or slit green chili. Fry briefly to release aroma.

Add the thinly sliced garlic and sauté until pale golden (about 1–1.5 minutes). Add the minced ginger and chopped onion and cook, stirring occasionally, until onion is soft and translucent (3–4 minutes).

Stir in the chopped/crushed tomato to the tempering pan. Cook until the tomato breaks down and the oil begins to separate slightly from the masala (3–5 minutes).

Add 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp red chili powder, and 1/2 tsp garam masala. Cook the spices with the tomato mixture for 1–2 minutes to remove raw spice flavor. Taste and adjust salt if needed.

If the spice-tomato mixture becomes too dry, add 2–3 tablespoons of water to loosen. Simmer for another minute.

Pour the hot tempering and tomato-spice mixture directly into the pot of cooked dal. Stir thoroughly to combine. Add up to 1/2 cup additional water to reach desired consistency; dal should be saucy but not watery.

Simmer the combined dal gently for 3–5 minutes so the flavors meld. Taste and adjust seasoning (salt, chili) as needed.

Turn off heat. Stir in 1 tbs butter or ghee if using, 1 tbs lemon juice, and 1/4 cup chopped cilantro.

Serve the daal hot, garnished with an extra sprig of cilantro and a wedge of lemon on the side.