Lentils and pulses are to a vegetarian what meat is to a non-vegetarian. They are protein-packed and filling and can be cooked in many different ways. The variety of spices in the pantry bring a whole lot of pep and zing to the final dishes. Take for instance this spicy dal – a medley of lentils in a yogurt based gravy with an array of spices does wonder to the taste-buds. The recipe from a very old & tattered magazine got a lot of appreciation from my folks.
Served with rice and rotis (Indian Flat Bread) the dish was rocking ! 
Spicy Dal
- Total Time: 50 minutes
- Yield: 3 servings 1x
Description
A spicy and flavorful medley of lentils cooked in a yogurt-based gravy, perfect with rice or rotis.
Ingredients
- Toor Dal (Pidgeon Peas) – 50 grams (approx)
- Bengal Gram (Split Yellow Chickpeas) – 50 grams (approx)
- Moong Dal (Split Yellow Mung Beans) – 50 grams (approx)
- Masoor Dal (Pink lentils) – 50 grams (approx)
- Onion – 2 medium
- Tomatoes – 2 medium
- Garlic – 4 pods
- Ginger – a small piece
- Whole Spices – 1/2 tsp (each of black pepper corn, cloves,cinnamon stick, cardamom,cumin seeds )
- Turmeric Powder – 1/2 tsp
- Red Chilli Powder – 1/2 tsp
- Coriander Powder – 1 tsp
- Salt – to taste
- Curd/Yogurt – 100 grams (approx)
- Garam Masala Powder – 1 tbsp (store bought)
- Clarified Butter / oil – 1 tbsp
- Water – as required
- Coriander Leaves – a few sprigs (finely chopped) – for garnish
Instructions
- Wash all the lentils thoroughly under running water. Combine them in a large pot with enough water to cover them by about an inch. Bring to a boil, then reduce the heat and simmer until the lentils are tender, about 20-25 minutes. Alternatively, pressure cook for 3 whistles and let it simmer for another 10 to 15 minutes.
- In a thick-bottomed pan, heat the oil over medium heat. Add mustard seeds and cumin seeds. When they start to splutter, add the dried red chilies and sauté for a few seconds.
- Add the chopped onions to the pan and sauté until they are soft and translucent, about 5-7 minutes.
- Add the chopped tomatoes, turmeric powder, and red chili powder. Cook until the tomatoes are soft and the oil starts to separate from the mixture, about 5-7 minutes.
- Stir in the cooked lentils and mix well. Add salt to taste and adjust the consistency with water if needed. Simmer for another 5-10 minutes to let the flavors meld together.
- Reduce the heat to low and slowly stir in the yogurt, making sure it does not curdle. Cook for another 2-3 minutes, stirring continuously.
- Garnish with chopped coriander leaves and serve hot with rice or rotis.
Notes
Serve with rice or rotis for a complete meal. Adjust the spice level by modifying the amount of red chili powder. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the yogurt from curdling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 500
- Fat: 6
- Carbohydrates: 40
- Fiber: 10
- Protein: 12
- Cholesterol: 5
