Hi there unicorn 🙂 Just kidding, welcome back to my blog. You are here just in time because i have a wonderful recipe for you.

Dhal is one of our Indian staple’s. Very easy and quick to make, super delish and most of all it’s a power house of nutrients for your body. Dhal is readily available everywhere in India. They are very basic, simple and easy to make comfort food. Dhal can be served with rice and veggies or any Indian breads like roti, naan. It goes perfect with them. Dhal is basically cooked lentils. There are variety of lentils you can use for this recipe however it is generally made of yellow-orange lentils. You could use Pigeon pea (Toor Dhal) or Split Mung beans ( Moong dal) or  Split pinkish-red/orange lentil (Masoor dhal). In my recipe i’m using Masoor dhal, the pinkish-red/orange lentil.

Masoor dhal is rich in protein (best source), potassium, dietary fiber, Iron (good source), Vitamin C, Calcium and carbs. Just one serving would provide up-to 11g of your daily protein requirement. So you get the gist why i called it the power house of nutrients. Let’s dive into the some mouth watering recipe.



Masoor Dal / Orange lentil – 50 grams (dry)

Water – 3 to 4 cups (depending on how thick or how thin you want the sauce)

Garlic – 3 (peeled and sliced to bite size)

Red / white onion – 1

Tomato – 1

Green / Red chillies – 3

Olive / Sunflower oil – 1 tablespoon (you can also use vegan butter as an option)

Curry leaves (optional) – 10 – 15 leaves

Cumin Seeds – 1/4 tablespoon

Coriander powder – 1 tablespoon

Turmeric powder – 3/4 tablespoon

Asafetida (optional, but adding it would aid in digestion and flavour)- 2 pinch

Salt – To taste

Cooking time: 20 – 30 mins

Serves: 3-4 people

Like always, i cook my lentils in pressure cooker. You could use an electric cooker or a pot with lid (would take additional cook time). Start by taking your lentils in the pot / cooker, wash and rinse it 3 – 4 times under running water. Add 3-4 cups of water (the amount of water you add would suffice for the thickness of your sauce, you can add more or less depending on how thick or thin you want, a minimum water level for the lentil to cook would be twice the amount of lentil taken), turmeric, salt and asafetida to the lentil, close the lid and keep it on stove top. Cook up to 3 whistles (pressure cooker), or until soft and broken visibly. Once the dhal is ready, set it aside.

For tempering the dal, take some cooking oil in a wok. Once the oil is heated, add in the cumin seeds, curry leaves and green chillies. Let the seeds and curry leaves splutter. Then add in the chopped onion and fry it for 2 minutes. When you see the onion turn transparent, add in the tomatoes, garlic, salt and coriander powder.  Cover and let it cook for 3 minutes, now you will see the tomatoes getting smushed and the flavors are all coming together. The tempering is cooked and ready, add the mixture into our cooked dhal and stir. You could also do the vice versa and pour the dhal into the tempering mix. Our yellow beauty is now ready for consumption.

Best served with basmati rice and a side of any vegetable (like a potato fry), Indian lime pickle or served with wheat bread chapati and salad of onion, lemon and green chilies.

Simple and nutritious vegan food. I made this for my hubby and he showered me with praises. Try this recipe for your loved ones or yourself, cause you deserve it 🙂 let me know how you liked it!

…………………………….Until next time 🙂 Vegandiarist <3