Kashmiri Dal
A simple, comforting red lentil curry from the Kashmir valley, flavored with aromatic fennel and ginger powder. Its beautiful red hue comes from Kashmiri chilies and it's traditionally cooked in mustard oil for a unique, pungent flavor.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dal
- b.Rinse the 1 cup of masoor dal under cool running water until the water runs clear.
- c.Soaking is optional but recommended for faster cooking. If time permits, soak the dal in 2 cups of water for 20-30 minutes. Drain completely before cooking.
- 2
Step 2
- a.Pressure Cook the Dal
- b.Place the rinsed (and drained) dal in a 2 or 3-liter pressure cooker.
- c.Add 3 cups of fresh water, 0.5 tsp turmeric powder, and 1 tsp salt. Give it a quick stir.
- d.Secure the lid and cook on medium-high heat for 3 to 4 whistles, which should take about 10-12 minutes.
- e.Turn off the heat and allow the pressure to release naturally. This ensures the dal is cooked perfectly soft.
- 3
Step 3
- a.Prepare the Tempering (Tadka)
- b.While the pressure is releasing, heat 2 tbsp of mustard oil in a small tadka pan over medium-high heat until it becomes aromatic and you see faint smoke. This step is crucial to mellow its pungent flavor.
- c.Reduce the heat to low. Carefully add 1 tsp cumin seeds and 0.25 tsp hing. Let them sizzle and become fragrant for about 30 seconds.
- d.Add the 2 dried red chilies and sauté for another 15 seconds.
- e.Turn off the heat completely. Immediately add 1.5 tsp Kashmiri red chili powder, 1 tsp fennel powder, and 0.75 tsp dry ginger powder. Swirl the pan for 5-10 seconds. The residual heat is enough to cook these spices without burning them.
- 4
Step 4
- a.Combine and Simmer
- b.Once the pressure has fully released, open the cooker. Whisk the dal gently with a wire whisk for a smooth, cohesive consistency.
- c.Immediately pour the hot tempering over the cooked dal. You will hear a satisfying sizzle. Stir well to combine.
- d.Place the cooker back on low heat and let the dal simmer for 2-3 minutes, allowing the flavors of the tempering to infuse into the lentils.
- e.Stir in 0.5 tsp of garam masala, mix, and turn off the heat.
- 5
Step 5
- a.Garnish and Serve
- b.Garnish with 2 tbsp of freshly chopped coriander leaves.
- c.Serve hot with steamed basmati rice or fresh rotis.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Heating mustard oil until it's lightly smoking is essential to remove its raw, pungent taste and bring out its unique flavor.
- 2Always add powdered spices to the tempering after turning off the heat to prevent them from burning and turning bitter.
- 3For a creamier texture, whisk the dal vigorously with a wire whisk after pressure cooking.
- 4If the dal seems too thick, add a splash of hot water to reach your desired consistency before serving.
- 5The dal will thicken as it cools. Adjust the consistency accordingly if you plan to serve it later.
Adapt it for your goals.
Flavor Profile
For a richer, less pungent flavor, you can substitute mustard oil with 2 tablespoons of ghee.
Added AromaticsAdded Aromatics
For a non-traditional but flavorful twist, add 2-3 cloves of thinly sliced garlic to the tempering along with the cumin seeds.
Lentil BlendLentil Blend
Create a different texture by using a mix of half masoor dal and half yellow moong dal.
Why this is on our healthy list.
Rich in Plant-Based Protein
Masoor dal is an excellent source of protein, crucial for building and repairing tissues, making enzymes, and supporting overall muscle health.
High in Dietary Fiber
The high fiber content promotes healthy digestion, helps maintain stable blood sugar levels, and contributes to a feeling of fullness, aiding in weight management.
Boosts Immunity
Spices like turmeric, ginger, and cumin are known for their antioxidant and anti-inflammatory properties, which can help strengthen the immune system.
Supports Heart Health
Lentils are low in fat and a good source of folate and magnesium, which are beneficial for heart health. The fiber also helps in managing cholesterol levels.
Frequently asked questions
One serving of Kashmiri Dal (approximately 1 cup or 210g) contains around 230-250 calories, making it a nutritious and relatively low-calorie main dish.