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Dal Recipe

Name: Taj Indian Cuisines Dal Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 cups toor dal (split pigeon peas) or yellow split moong dal; 4 cups water (for cooking dal); 0.5 tsp turmeric powder; 1 tsp salt; 2 tbs vegetable oil or ghee; 1 tsp cumin seeds; 0.5 tsp mustard seeds (optional); 0.125 tsp asafoetida (hing) (optional); 1 cup onion, finely chopped; 1 piece green chilies, slit (adjust to taste); 3 cloves garlic cloves, minced; 1 tsp ginger, finely grated; 1.5 cups tomatoes, finely chopped or pureed; 1 tsp ground coriander; 1 tsp ground cumin; 0.5 tsp red chili powder (adjust to taste); 0.5 tsp garam masala; 0.25 tsp sugar or jaggery (optional, to balance acidity); 0.5 cup fresh cilantro (coriander) leaves, chopped; 1 tbs lemon juice; 1 tbs ghee or oil; 0.5 tsp cumin seeds; 1 piece dried red chili, broken; 2 tbs fresh cilantro, chopped

Inspired by Taj Indian Cuisine

Time55m

Serves4

Your selection cooked in tomato and onion gravy with coriander and cumin flavor

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Ingredients

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Dal

1 1/2 cups toor dal (split pigeon peas) or yellow split moong dal

4 cups water (for cooking dal)

1/2 tsp turmeric powder

1 tsp Celtic sea salt

Tomato-onion gravy

2 tbs vegetable oil or ghee

1 tsp cumin seeds

1/2 tsp mustard seeds (optional)

1/8 tsp asafoetida (hing) (optional)

1 cup Onion, finely chopped

1 piece green chilies, slit (adjust to taste)

3 cloves Garlic cloves, minced

1 tsp ginger, finely grated

1 1/2 cups tomatoes, finely chopped or pureed

1 tsp Ground coriander

1 tsp Ground cumin

1/2 tsp red chili powder (adjust to taste)

1/2 tsp Garam masala

1/4 tsp sugar or jaggery (optional, to balance acidity)

1/2 cup fresh cilantro (coriander) leaves, chopped

1 tbs ReaLemon lemon juice

Garnish / Tempering (optional but recommended)

1 tbs ghee or oil

1/2 tsp cumin seeds

1 piece dried red chili, broken

2 tbs Fresh cilantro, chopped

Method

Dal

Rinse and soak

Rinse the dal thoroughly under running water until the water runs clear. Optional: soak dal in water for 15-30 minutes to reduce cooking time and improve texture; drain.

Cook the dal

In a medium pot or pressure cooker, combine rinsed dal, 4 cups water and 1/2 tsp turmeric. If using a pot, bring to a boil, skim foam, then simmer partially covered for 30–40 minutes until dal is soft and breaking apart; add more water if needed. If using a pressure cooker, cook 3–4 whistles on medium heat until soft. Once cooked, mash lightly with a spoon or whisk to reach a slightly creamy consistency. Season with 1 tsp salt and keep warm.

Tomato-onion gravy

Heat 2 tbs oil or ghee in a skillet over medium heat. Add 1 tsp cumin seeds and 1/2 tsp mustard seeds (if using). When they begin to sizzle and pop, add 1/8 tsp asafoetida (if using) and stir briefly.

Add 1 cup finely chopped onion and sauté 6–8 minutes until soft and lightly golden. Add 1 slit green chili, 3 minced garlic cloves and 1 tsp grated ginger; sauté 1–2 minutes until fragrant.

Stir in 1.5 cups chopped or pureed tomatoes. Cook on medium heat 6–10 minutes until tomatoes break down and oil begins to separate from the masala. Add 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp red chili powder, 1/2 tsp garam masala and 1/4 tsp sugar or jaggery; cook 1–2 minutes to bloom the spices. Taste and adjust salt if needed.

If the gravy becomes too thick, add 1/2 cup water and simmer 2–3 minutes to integrate; the final consistency should be saucy so it will blend with the cooked dal.

Combine dal and gravy

Pour the prepared tomato-onion gravy into the pot with the cooked dal. Stir to combine and bring to a gentle simmer. Adjust consistency by adding 1/2–1 cup hot water to reach desired thickness (typical dal is spoonable but not too thin). Simmer together 5–7 minutes to let flavors meld. Check salt and spice levels and adjust.

Turn off heat and stir in 1 tbs lemon juice and 1/2 cup chopped fresh cilantro.

Garnish / Tempering (tadka)

In a small pan, heat 1 tbs ghee or oil until hot. Add 1/2 tsp cumin seeds and 1 broken dried red chili. Let cumin sizzle and chili darken a little (avoid burning). Pour this tempering over the dal immediately.

Sprinkle 2 tbs chopped cilantro over the dal and serve hot.