Ember Crest recipe
Whole Garam Masala Dal
Slow-simmered whole masoor dal infused with aromatic whole spices.
- Prep
- 15 mins plus soaking
- Cook
- 45 mins
- Serves
- 4
- Level
- Medium
Get the spices for this recipe
Review 1 spice, choose pack sizes, and add only what you need.
Ingredients
- 250 g whole masoor dal, soaked for 30 minutes
- 850 ml water
- 180 g onion, finely chopped
- 180 g tomato, chopped
- 15 g ginger-garlic paste
- 25 ml cooking oil or ghee
- 1/2 tsp turmeric powder
- 6 g salt, or to taste
- 2 tbsp chopped fresh coriander
- 5 g Whole Garam Masala
Instructions
- 1Heat oil or ghee and temper Whole Garam Masala gently until aromatic.
- 1Add onion and cook until golden, then add ginger-garlic paste.
- 2Add tomato, turmeric and salt and bhuno until soft.
- 3Add soaked dal and water and pressure-cook or simmer covered until completely tender.
- 4Simmer uncovered to the preferred consistency and adjust salt.
- 5Remove large whole spices if preferred and garnish with coriander.
Recipe notes
Whole masoor stands up well to long spice infusion. Remove bay leaf, bark and other large spices before serving if preferred.
