Masala Dal
A classic Indian masala dal recipe offers a flavorful and versatile lentil dish, perfect alongside chapatis or plain boiled rice.
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Instructions
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Combine washed dals in a pressure cooker with water to cover, asafetida, 1/2 teaspoon each of turmeric and red chili powder, and salt. Cook on medium heat for one whistle, then reduce heat and cook for two more whistles. Turn off heat and set aside without opening.
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Heat cooking oil in a pan over medium heat. Fry onions until translucent, then add tomatoes, ginger, and garlic, cooking until soft. Stir in coriander, cumin, sambar masala, the remaining 1/2 teaspoon each of turmeric and red chili powder, and fry for 5 to 7 minutes.
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Release steam from the pressure cooker and add the cooked dals to the spice and tomato mixture. Blend well, adjusting salt as needed. Cook for 10 minutes over medium heat, stirring occasionally.
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In a separate small pan, heat ghee until hot. Add paanch phoran, curry leaves, and green chilies, frying for 2 to 3 minutes until sputters stop. Turn off heat and stir the ghee mixture into the dal.
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Garnish with chopped coriander leaves and serve hot with chapatis or rice.