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 !
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Spicy Dal
- Total Time: 50 minutes
- Yield: 3 servings
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)
- Mustard Seeds, for tempering
- Dried Red Chilies, whole, for tempering
- 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 (15 ml) (store bought)
- Clarified Butter / oil - 1 tbsp (15 ml)
- 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 the whole spices (black peppercorn, cloves, cinnamon stick, cardamom), 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, minced garlic, and grated ginger to the pan and sauté until the onions are soft and translucent and the garlic and ginger are fragrant, about 5-7 minutes.
- Add the chopped tomatoes, turmeric powder, red chili powder, and coriander 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. Stir in the garam masala powder. 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: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 500
- Fat: 6
- Carbohydrates: 40
- Fiber: 10
- Protein: 12
- Cholesterol: 5
If You Liked This Recipe, You’ll Love These
- Beer Snack: Spicy Sriracha Roasted Peanuts
- Classic Guacamole with Lime and Jalapeño
- Bacon and Ranch Jalapeño Poppers
- Kolkata-Style Spicy Chili Chicken
Frequently Asked Questions
Why does this dal use four different types of lentils?
I combine 50g each of toor dal (pigeon peas), chana dal (split yellow chickpeas), moong dal (split yellow mung beans), and masoor dal (pink lentils). Each has a slightly different texture and flavor; cooking them together creates a richer, more complex dal than any single lentil alone.
How do I add the yogurt without it curdling?
Reduce the heat to low and stir in the 100g of yogurt slowly, stirring continuously for 2–3 minutes. Reheat leftovers gently for the same reason — high heat will break the yogurt.
Can I speed up the cooking with a pressure cooker?
Yes — cook for 3 whistles, then simmer for another 10–15 minutes. This cuts the stovetop simmering time of 20–25 minutes significantly.
