Tamatri Dal Recipe

Rinse and Cook Dal

Rinse 1 cup dal under cold water until the rinse runs clear. Drain.

Combine rinsed dal, 3 cups water, 1 tsp turmeric and 1 tsp salt in a medium saucepan or pressure cooker. If using a pressure cooker, cook 3–4 whistles on medium heat until soft; let pressure release naturally and mash lightly. If using a saucepan, bring to a boil, then reduce to a simmer and cook 20–25 minutes until very soft, skimming foam as needed. Mash gently with a spoon or potato masher to a slightly smooth but still textured consistency.

Heat 2 tbs oil or ghee in a wide skillet over medium heat.

When oil is shimmering, add 1 tsp mustard seeds. When they begin to pop (a few seconds), add 1 tsp cumin seeds, a pinch of asafoetida and 8 curry leaves (if using). Fry for 10–15 seconds until fragrant.

Add 1 cup finely chopped onion. Sauté over medium heat 6–8 minutes until onions are softened and begin to brown at the edges.

Stir in 1 tsp minced ginger and 2 minced garlic cloves. Cook 30–45 seconds until fragrant but not burned.

Add 2 cups chopped ripe tomatoes (or canned crushed tomatoes) and 1 tbs tomato paste if using. Stir to combine and simmer 6–8 minutes until tomatoes break down and the mixture thickens slightly.

Stir in 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp red chili powder (adjust to taste), 1 tsp garam masala and 1 tsp sugar. Cook another 2–3 minutes to let spices bloom. Taste and adjust salt if necessary.

If you prefer a smoother masala, use a hand blender to blitz briefly in the pan (optional).

Add the cooked, mashed dal to the tomato-onion masala. Stir to combine.

If the dal is too thick, add up to 1 cup hot water, a little at a time, until you reach a soup-like but substantial consistency. Simmer the combined dal and masala for 5–7 minutes to marry the flavors, stirring occasionally.

Taste and adjust seasoning: add more salt, 1 tbs lemon juice to brighten, or a pinch more sugar if tomatoes taste too sharp.

Finish with 1 tsp ghee or butter (optional) stirred in for gloss and richness, then fold in 2 tbs chopped fresh cilantro.

Serve hot, garnished with extra cilantro and a wedge of lemon. Pairs well with steamed rice, roti or naan.