Dal As We Like It
"Dal As We Like It" is a comforting, flavor-packed dish that brings the heart of Indian cuisine to your table. Made with creamy toor dal (split pigeon peas) and infused with the bold flavors of cumin, mustard seeds, and a fragrant ginger-garlic tempering, this recipe is both hearty and wholesome. Turmeric gives it a vibrant golden hue, while a medley of green chilies, tomatoes, and aromatic spices create a beautifully spiced, mildly tangy base. Finished with a drizzle of ghee, a squeeze of zesty lemon juice, and a sprinkle of fresh coriander, this dal pairs perfectly with steamed rice or warm flatbreads. Ready in just 40 minutes, it’s an easy yet deeply satisfying meal for any day. Perfect for lovers of Indian comfort food, this dal is a must-try for its simplicity, rich taste, and soulful warmth.
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Recipe Information
Ingredients
- 1 cup Toor dal (split pigeon peas)
- 3 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Ghee (clarified butter)
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 2 pieces Green chilies (slit lengthwise)
- 1 teaspoon Fresh ginger (grated)
- 2 pieces Garlic cloves (minced)
- 0.25 teaspoon Asafoetida (hing)
- 1 medium Onion (finely chopped)
- 1 medium Tomato (finely diced)
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 2 tablespoons Fresh coriander leaves (chopped)
- 1 tablespoon Lemon juice
Instructions
Rinse the toor dal thoroughly under running water until the water runs clear. Soak the dal for 15-20 minutes if you have time, to help it cook faster.
In a pressure cooker or a large pot, combine the rinsed dal, 3 cups of water, turmeric powder, and salt. Cook until the dal turns soft and completely mushy (approximately 15 minutes in a pressure cooker or 25-30 minutes in a regular pot). Set aside.
In a small pan, heat the ghee over medium heat. Add the cumin seeds and mustard seeds. Let them splutter for a few seconds.
Add the asafoetida, green chilies, ginger, and garlic to the pan. Saute for 1-2 minutes until fragrant.
Add the chopped onions and cook until they turn golden brown, stirring occasionally.
Add the diced tomatoes, red chili powder, and coriander powder. Cook until the tomatoes soften and the mixture becomes thick and aromatic, about 5-7 minutes.
Carefully transfer the tempered onion-tomato mixture to the pot of cooked dal. Mix well and simmer on low heat for 5 minutes, allowing the flavors to meld together.
Adjust the consistency of the dal by adding more water if needed, and check for seasoning, adding more salt if required.
Turn off the heat and stir in the chopped coriander leaves and lemon juice.
Serve hot with steamed rice or your favorite flatbread (such as naan or chapati). Enjoy!
Nutrition Facts
Calories |
1073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 2438 mg | 106% | |
| Total Carbohydrate | 151.9 g | 55% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 14.4 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3518 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
