Simple Dal Recipe: A Basu family favourite

Everyone loves dal. And whether it’s blowing hot or cold outside, I can think of no better food to provide comfort than my family’s Simple Dal recipe. I say simple because it uses readily available red lentils, or masoor, and cooks in no time. All you need is a dash of a ghee tadka, that’s spices sizzled in the liquid gold, and you’re off halfway to heaven.

Watch my video to learn more about hing and ghee – two specialist ingredients that add magic to dal, and my top tip for savouring every bit of the tadka you make. It also shows you how the texture changes from the individual hard grains of lentils to the buttery soup-like consistency of dal everyone knows and loves.

This Masoor Dal is also fantastically versatile and can be dressed up to become a one-pot meal or a centrepiece for dinner guests. Try adding chopped cauliflower, spinach, peas for a weeknight TV dinner or even some raw king prawns to impress friends. This simple dal recipe will never disappoint.

3 responses to “Simple Dal Recipe: A Basu family favourite”

  1. Skip says:

    Nice. I like the technique you advocate of using pre-heated water to add as the dal cooks. I like the waste-not-want-not trick with the tarka. I’m in Texas: is there a chili powder you recommend? I wind up using what we call cayenne pepper. I think ‘hing’ (sp?) is called asafoetida here. That stuff is awesome for dal tarkas and other dishes. I love cooking this cuisine — we are out in the country and have no other choice but to cook ourselves. Our pantry is FILLED with spices from India ; )

    Thanks for the great videos. I’ll be trying all your recipes out and will check out your books.

  2. Simple Dal recipe. Good post. I don’t use chilli powder in my Dal. Thank you for giving me a new tip. Waiting for your upcoming post.

  3. Bruce Deniger says:

    good one loved it

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