The Best DAL Recipe


1 cup toor dal (split pigeon peas/arhar dal) 1/2 tsp turmeric 1 tbsp vegetable oil 1 tsp black mustard seeds 1 tsp cumin seeds 2 tbsp cilantro 1-2 green chili peppers 2 tomatoes Salt to taste Juice of 1/2 lemon


Cook the lentils until tender. You can do this in a pressure cooker, Instant Pot or in a Dutch oven. Make the tadka. Heat the oil and add the mustard and cumin seeds and asafetida. When the mustard seeds sputter, add the cilantro, curry leaves and green chili peppers.

Add the tomatoes. Saute the cilantro and curry leaves and stir in the tomatoes. Cook tomatoes until very soft. Stir in the lentils. Add the cooked dal (whisk it first) to saucepan and mix it well. Add 1/2 to 1 cup water to thin out the lentils.

Bring dal to a boil, cover and cook for five minutes. This gives the flavors a chance to meld. Add lemon juice. Turn off the heat, then add in the lemon juice and garnish with more cilantro, if you like.

Serve hot with rice or roti.

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