Temple Dahl Recipe

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

In a medium saucepan or pot, combine the rinsed dal, 3 cups water, turmeric, and 1 tsp salt. Bring to a boil over medium-high heat.

Reduce heat to a gentle simmer, cover partially, and cook until the dal is very soft and breaking down, about 20–25 minutes on the stovetop. If using a pressure cooker or instant pot: cook 2–3 whistles on stove or 8–10 minutes high pressure in Instant Pot, then natural release. Mash lightly with a spoon or whisk for a smoother texture.

While the dal cooks, heat 2 tbs ghee or oil in a skillet over medium heat.

Add the mustard seeds and cumin seeds. When they begin to pop (10–20 seconds), add the asafoetida, dried red chilies, and curry leaves. Stir for 5–10 seconds to release aroma.

Add the grated ginger, chopped garlic, and slit green chili. Sauté until raw smell of garlic and ginger subsides, about 30–45 seconds.

Add the finely chopped onion and sauté until translucent and starting to brown at the edges, about 5–6 minutes.

Stir in the chopped carrot (if using) and cook 2–3 minutes. Add chopped tomato and cook until tomatoes break down and oil or ghee separates slightly from the mixture, about 4–5 minutes.

Lower heat and add ground coriander, ground cumin, red chili powder, and garam masala to the vegetable mixture. Cook for 30–45 seconds while stirring to bloom the spices.

If you like a smoother dal, transfer this spiced onion-tomato mixture into the pot with the cooked dal. Alternatively, pour the dal into the skillet — either way, mix thoroughly.

Add the optional chopped spinach or fenugreek leaves now, and pour in 1/2 cup water if the dal looks too thick. Simmer everything together for 3–5 minutes so the flavors meld and the greens wilt.

Taste and adjust salt and spice level. Add lemon juice and stir.

For an optional extra aromatics boost, heat 1 tsp ghee in a small pan, add a pinch of mustard seeds or a few curry leaves, let them sizzle for a few seconds, and immediately pour this over the finished dal (tempering).

Stir in chopped cilantro and finish with 1 tsp ghee if desired for shine and richness.

Adjust consistency by adding hot water a few tablespoons at a time to reach your preferred thickness (Temple Dahl is often slightly soupy).

Serve hot with steamed rice, roti, or as part of a larger meal.