Dal Masala

    This is a popular way of cooking lentils in India. Cooked in various spices, it yields a very nutritious and tasty dish.

    Serves 6:
    Preparation time: 30 minutes

  • Red Lentil – 350 gm
  • Water – 500 ml
  • Butter – 3 tablespoon
  • Onion, finely chopped – 1 large
  • Garlic, finely chopped – 4 cloves
  • Green chillies, finely chopped – 2
  • Ginger, grated/paste – 2 teaspoon
  • Chilli Powder – 1 teaspoon or to taste.
  • Turmeric Powder – 1 teaspoon
  • Coriander Powder – 1 teaspoon
  • Salt – 1 teaspoon or to taste.
  • Garam Masala – ½ teaspoon
  • Coriander, chopped – 1 small bunch.

  • Wash dal in water until water runs clear. Boil the dal in a pan for 20 minutes (or in a pressure cooker for 10 minutes)
    until it is soft and tender.

  • Heat butter in a saucepan. Add onions, garlic and green chillies. Stirring frequently, fry for 5-8 minutes until the
    mixture turns to a pale golden colour.

  • Add 2 teaspoon ginger paste, 1 teaspoon chilli powder, 1 teaspoon turmeric, 1 teaspoon coriander powder and 1
    teaspoon salt. Keep frying until the oil begins to separate.

  • Add the boiled dal and mix well. Reduce heat, cover and cook for about 5 minutes. If the dal becomes too dry, add ½
    - 1 cup of warm water.

  • Add ½ teaspoon garam masala and coriander. Serve with Naan, Roti or plain boiled rice.

    Use chana dal, urad dal, toor dal or any other dal as a substitute of orange lentils. Add tomato, small pieces of diced
    vegetables for a slightly different taste.

    Dal has to be cooked until very tender to get the best taste. Use a whisk to blend it slightly before adding spices to it!
    Be extra careful when cooking dal as it often erupts like a volcano when stirred hot!