Dal Recipe (No-onion no garlic)

Dal recipe with step-by-step photos and instructions.

This is a simple dal recipe with no-onion or garlic. It is prepared using tur dal also known as arhar dal or pigeon pea lentils in English. Firstly tur dal is cooked till soft and then tempered with minimal ingredients to enhance its flavour. It is a staple food in any Indian cuisine as it can be eaten with rice or chapatis. Dal-rice is my go-to comfort food. As a matter of fact, if prepared well it doesn’t even need any accompaniment. Dal-rice can be served with pickle, papad or any rava fried fodis (semolina coated fries of any vegetable like potatoes, brinjal, breadfruit, ladies finger etc.).

Dal recipe varies from region to region. I prefer cooking dal in an open pot. Although cooking in a pressure cooker saves time it makes the dal cakey as it cools and time passes. Dal is easily digestible and does not cause flatulence when cooked in an open pot. Dribble a teaspoon of homemade ghee while serving. It will take the flavour of dal to another level! Above all, it will lower the glycemic index thus keeping you fuller for longer. To learn how to make homemade ghee check out the link below…

Homemade Ghee

What is Tur Dal and what are its benefits?

Tur dal is a part of the legume family that includes, peas, beans and lentils. It is immensely nutrient-rich. Tur dal is a good source of protein and hence is beneficial to vegetarians.

It is rich in iron, calcium, magnesium and potassium. Tur dal is high in folic acid and thus very good for pregnant women. It is light on the stomach and the dietary fibre in it prevents constipation.

Step-by-step photos and instructions of dal recipe

1. Take 1 cup tur dal, clean it and wash with fresh water. Soak it for about half an hour.

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2. Drain the water after half an hour. Add 4 cups of water and place it on the gas stove. Use a deep pot to prevent overflowing. Once the dal starts cooking it will bubble and form a froth. Cook on low-medium flame.

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3. Slow cook the lentils till they are soft and mushy. Further, if the water dries up add a little hot water to continue cooking. Alternatively, you can cook dal in a pressure cooker for 5-6 whistles or till the dal becomes soft.

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4. Chop one small tomato lengthwise, slit green chillies and separate curry leaves from the stalk. Heat oil in a kadhai. Add 1 teaspoon mustard seeds.

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5. Add 1/4 tsp hing. Add curry leaves.

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6. Add green chillies and tomatoes. Sauté till the tomatoes are soft.

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7. Add 1/4 tsp turmeric powder (haldi).

8. Add cooked dal to the sautéed mixture.

9. Subsequently, mix everything well.

10. Add salt, jaggery and ghee.

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11. Also, add chopped coriander leaves.

12. Finally, mix everything well and switch off the gas.

13. Serve with rice and pickle, papad or fodis (rava coated fries) of your choice!