Ready in

45 mins

Cuisine

Indian · South Indian

Prep Time

15 min

Cook Time

30 min

Serving

4 People

Calories / Serving

~450 kcal
Adjust Servings
Measurements
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All Ingredients

Main Ingredients

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Heat Ghee and Temper Spices

    Heat 3 tablespoons of ghee in a pot over medium-low heat. Add 1/2 teaspoon of mustard seeds and 1/2 teaspoon of cumin seeds. Allow them to crackle and season the oil for about .

  2. Roast Garlic

    Add 10-12 coarsely chopped garlic cloves to the pot. Roast the garlic on a nice slow and low flame until it develops a slight color, approximately to .

  3. Add Curry Leaves and Dried Chilies

    Once the garlic starts to roast, add 1/4 cup of fresh curry leaves and 5-6 dried red chilies to the pot. Stir everything together and continue to cook for a couple more minutes until the garlic is slightly roasted and the aromas are released.

  4. Add Powdered Spices

    Add 1 teaspoon of turmeric powder, 1 tablespoon of coriander powder, 1 teaspoon of salt, and 1 teaspoon of Kashmiri chili powder to the pot. Stir well and roast the spices for .

  5. Add Lentils and Water

    Add 2 cups of orange lentils (Masoor Dal), which have been soaked overnight, to the pot. Stir thoroughly to combine with the spices. Pour in 4 cups of hot water (garam pani).

  6. Boil the Dal

    Bring the dal to a boil. You will notice a froth appearing on top; this is harmless protein and does not need to be skimmed off. Continue to boil the lentils for approximately , or until they have absorbed all the water and are starting to disintegrate.

  7. Final Stir and Seasoning

    Once the dal has absorbed the water and is soft, remove it from the heat. Give it a really good stir to ensure everything is well combined and soft. Check for salt and add more if needed.

  8. Add Tamarind Paste and Serve

    At the last stage, add 1 tablespoon of tamarind paste to the dal. Stir it in really well; it doesn't need to be cooked through. The tamarind paste will add a nice tangy flavor. The dal is now ready to be served.

Before You Cook

Helpful details before you start
Spice LevelHot
Mustard · Red chili · Kashmiri chili · Chili
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 4 swaps
  • No Ghee?

    • Unsalted butter (1:1)
    • Neutral oil (1:1, lacks the toasted note)
  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)
  • No Curry leaves?

    • 1 bay leaf + a pinch of lemon zestAroma only — flavor is unique.
  • No Tamarind paste?

    • 1 tbsp lime juice + 1 tbsp brown sugar (per 1 tbsp paste)
    • Pomegranate molasses (1:1)
AllergensThis recipe contains dairy.
dairy

Plan Ahead

Complete this step earlier to save time later.

  • Add Lentils and WaterOvernight

    Add 2 cups of orange lentils (Masoor Dal), which have been soaked overnight, to the pot. Stir thoroughly to combine with the spices. Pour in 4 cups of hot water (garam pani).

    View Step 5

Helpful Tips

Small details that can improve the final result.

  • Ingredient noteAlways Use Fresh Curry Leaves

    Always use fresh curry leaves for the best flavor; dried curry leaves offer no flavor.

  • PreparationSoaking the Orange Lentils Overnight

    Soaking the orange lentils overnight gives them a super soft texture when cooked.

  • Flavour tipDo Not Skim the Froth

    Do not skim the froth that appears when the dal boils; it's harmless protein and doesn't impair the taste.

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