Authentic South Indian Mint-Chili Dal Recipe – Sesame Oil Flavor

Last Updated on 4 months by Neha Deshmukh

Authentic South Indian Mint-Chili Dal Recipe – Sesame Oil Flavor

Introduction

There’s just something so comforting about a simple bowl of dal and rice, isn’t there? This Mint-Chili Dal, or Pudina Milagai Dal as it’s sometimes called, is a South Indian staple that’s been a favorite in my family for generations. I first made this myself when I was craving the flavors of home while living away for college, and it instantly transported me back to my grandmother’s kitchen. It’s quick, easy, and packed with flavor – a perfect weeknight meal! You’ll love how the freshness of mint combines with the warmth of spices and the nutty aroma of sesame oil.

Why You’ll Love This Recipe

This dal isn’t just delicious; it’s also incredibly versatile. It’s a fantastic way to add a little spice and freshness to your meal. Plus, it comes together in under 20 minutes! It’s naturally gluten-free and can easily be made vegan. It’s a real crowd-pleaser, and I guarantee it will become a regular on your dinner table.

Ingredients

Here’s what you’ll need to make this flavorful dal:

• 1 tbsp sesame oil
• 0.5 tbsp Bengal gram (chana dal) – about 40g
• 0.5 tbsp toor dal – about 40g
• 1.5-2 tbsp urad dal – about 25-35g
• 0.25 tsp whole black pepper – about 1g
• 2-3 red chilies
• a pinch of hing (asafoetida) – about 0.1g
• 0.25 tsp or small piece tamarind – about 1g
• 1 cup tightly packed or 1 bunch mint leaves – about 60g
• 1 tbsp grated coconut (optional) – about 10g
• to taste salt
• Splash of water (for grinding)

Ingredient Notes

Let’s talk about these ingredients – a few tips can make all the difference!

Sesame Oil: The Foundation of Flavor

Sesame oil is key here. It provides a distinct nutty aroma and flavor that’s characteristic of South Indian cooking. Don’t substitute with another oil if you can help it!

The Dals: A South Indian Pantry Staple (Chana Dal, Toor Dal, Urad Dal)

These three dals create a wonderful texture and flavor profile. Chana dal (Bengal gram) adds a slight sweetness, toor dal provides body, and urad dal lends a creaminess. You can find these at most Indian grocery stores.

Hing (Asafoetida): A Unique Digestive Aid & Flavor Enhancer

Hing has a pungent smell in its raw form, but it transforms into a savory, umami-rich flavor when cooked. It’s also known for its digestive properties – a little goes a long way!

Tamarind: Balancing Tartness and Umami

Tamarind adds a lovely tanginess that balances the spice. I prefer using a small piece of dried tamarind, but you can also use tamarind paste (about 1 tsp).

Mint Leaves: Freshness and Aroma

Fresh mint is essential! It brings a vibrant, cooling element to the dal. Don’t skimp on it – a generous cup makes all the difference.

Black Pepper & Red Chilies: Spice Level Customization

Adjust the amount of red chilies and black pepper to your liking. I usually use 2-3 red chilies for a mild-medium spice level.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the sesame oil in a pan over medium heat. If you like, add a pinch of mustard seeds at this stage and let them splutter – it adds another layer of flavor!
2. Add the chana dal, toor dal, and urad dal to the pan. Sauté until the dals turn golden brown – this usually takes about 5-7 minutes. Keep stirring to prevent burning.
3. Add the whole black pepper, hing, and red chilies. Sauté for another minute until fragrant.
4. Stir in the tamarind and sauté for about 10 seconds to release its flavor.
5. Add the mint leaves and cook until they wilt – this will only take a minute or two. Remove the pan from the heat.
6. If using, mix in the grated coconut using the residual heat.
7. Let the mixture cool slightly. Then, transfer it to a blender or food processor and grind coarsely with a splash of water. You want a slightly textured dal, not a smooth paste.
8. Season with salt to taste.

Expert Tips

• Don’t overcook the dals – you want them to retain some texture.
• Grinding the dal coarsely is key. It shouldn’t be completely smooth.
• A good quality sesame oil really makes a difference.

Variations

Vegan Adaptation

This recipe is already naturally vegan! Just ensure your tamarind doesn’t have any added ingredients.

Spice Level Adjustment

If you prefer a milder dal, reduce the number of red chilies or remove the seeds before adding them. For extra heat, add a pinch of cayenne pepper.

Regional Variations (Tamil Nadu vs. Kerala)

In Tamil Nadu, you might find this dal served with a side of papadums. In Kerala, it’s often enjoyed with a side of parippu (lentil curry).

Festival Adaptations (Onam, Pongal)

This dal is a wonderful addition to a festive South Indian spread, especially during Onam or Pongal.

Serving Suggestions

Serve this Mint-Chili Dal hot with a generous serving of rice. A drizzle of ghee or sesame oil over the rice and dal elevates the flavor even further. It also pairs beautifully with a side of yogurt or raita.

Storage Instructions

Leftover Mint-Chili Dal can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

What is the best way to store leftover Mint-Chili Dal?

Store it in an airtight container in the refrigerator. It might thicken upon cooling, so you can add a splash of water when reheating.

Can I make this dal ahead of time?

Yes, you can! You can make it a day or two in advance and store it in the refrigerator. The flavors actually develop even more over time.

What type of rice pairs best with this dal?

Any type of rice works well, but I particularly enjoy it with a fluffy bowl of steamed white rice or brown rice.

Can I use fresh tamarind pulp instead of dried tamarind?

Absolutely! Use about 1-2 tablespoons of fresh tamarind pulp.

Is hing (asafoetida) essential for this recipe? What can I substitute if I don’t have it?

Hing adds a unique flavor, but if you don’t have it, you can omit it. A pinch of garlic powder can offer a similar savory note, though it won’t be quite the same.

What is the significance of tempering with sesame oil in South Indian cooking?

Sesame oil is deeply ingrained in South Indian cuisine. It’s believed to aid digestion and adds a distinctive flavor that’s simply irreplaceable. It’s more than just an oil; it’s a cultural element!