Red Lentil Dal with Special Masala

Ingredients

• 1 cup Red Lentils (rinsed and soaked for 2‑3 hours)
• 3 cup Water (for cooking) (used in pressure cooker)
• 1 tsp Oil (to coat the pressure‑cooker lid and rim)
• 1.5 tsp Whole Coriander Seeds (for the special masala)
• 1.5 tsp Sesame Seeds (for the special masala)
• 2 tsp Dried Fenugreek Leaves (Kasuri Methi) (for the special masala)
• 4 pieces Dried Red Chilies (adjust to desired heat)
• 4 pieces Cloves (for the special masala)
• 4 pieces Black Peppercorns (for the special masala)
• 3 pieces Garlic Cloves (peeled and sliced)
• 2 inches Ginger (peeled and sliced)
• 1 tsp Salt (adjust to taste)
• 1 tbsp Kashmiri Red Chili Powder (gives color and mild heat)
• 0.5 tsp Turmeric Powder
• 2 tbsp Tamarind Paste (soaked and strained)
• 0.5 cup Onion‑Tomato Paste (store‑bought or homemade)
• 1 tbsp Ghee (for finishing the dal)
• 1 tsp Cumin Seeds (for tempering)
• 1 pinch Hing (Asafoetida) (optional, adds depth)
• 2 tbsp Fresh Coriander Leaves (chopped, for garnish)

Instructions

1. Wash and Soak the Lentils

   Rinse the red lentils under running water 2‑3 times, then place them in a large bowl, cover with fresh water and let soak for 2‑3 hours. Drain before cooking.

   Time: PT2H30M

2. Roast Whole Spices for Masala

   In a dry skillet over medium‑low heat, roast coriander seeds, sesame seeds, dried fenugreek leaves, dried red chilies, cloves, and black peppercorns until fragrant and lightly browned (about 3‑4 minutes). Transfer to a bowl and set aside.

   Time: PT5M

3. Prepare the Special Masala Paste

   Heat 2 tbsp oil in the skillet, add sliced garlic and ginger, sauté 1‑2 minutes. Add the roasted spice mix, salt, turmeric, Kashmiri red chili powder, and a pinch of kasuri methi. Stir for another minute, then transfer everything to a blender, add a splash of water if needed, and grind to a very fine powder. Let the powder cool completely.

   Time: PT15M

4. Pressure‑Cook the Lentils

   Add the soaked and drained lentils to the pressure cooker with 3 cups water. Lightly coat the inner rim and the underside of the lid with a few drops of oil to prevent steam leakage. Secure the lid and cook on high heat until the first whistle, then reduce flame to low, wait for the second whistle, turn off the heat, and let the cooker depressurize naturally.

   Time: PT15M

5. Temper and Build the Flavor Base

   In a clean skillet, heat 2 tbsp oil, add cumin seeds and a pinch of hing; let them sizzle. Add 4 tbsp of the prepared fine masala, followed by tamarind paste and onion‑tomato paste. Stir well, then pour in ½ cup hot water. Simmer on medium‑low heat for 7‑8 minutes until the oil separates.

   Time: PT10M

6. Combine Dal and Masala, Finish Cooking

   Open the pressure cooker, stir the cooked lentils to a slightly thick consistency. Transfer the lentils into the skillet with the tempered masala, add the remaining ½ cup water if needed, and cook on medium heat for 10‑15 minutes, stirring occasionally. Finish by stirring in 1 tbsp ghee for richness.

   Time: PT12M

7. Garnish and Serve

   Turn off the heat, garnish with chopped fresh coriander leaves, and serve hot with tandoori roti, paratha, or steamed rice.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

35 g

Fat

6 g

Fiber

8 g