Authentic Dal Recipe- Whole Lentils with Mustard & Ginger

Last Updated on 2 months by Neha Deshmukh

Authentic Dal Recipe – Whole Lentils with Mustard & Ginger

Introduction

There’s just something about a warm bowl of dal, isn’t there? It’s comfort food at its finest, and this particular recipe – a simple yet incredibly flavorful whole lentil dal – holds a special place in my heart. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get it just right! But now, it’s a staple in my kitchen, and I’m so excited to share it with you. It’s perfect for a weeknight dinner, a cozy weekend lunch, or even as part of a festive spread.

Why You’ll Love This Recipe

This dal isn’t just delicious; it’s also wonderfully nourishing. It’s packed with protein and fiber, and the simple tempering with mustard and cumin seeds adds a beautiful aroma and depth of flavor. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. It’s a truly satisfying meal that’s both healthy and comforting.

Ingredients

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

• 1 cup Whole Lentil (approx. 200g)
• 3 cups Water (720ml)
• 1 Tbsp Oil
• ¼ tsp Cumin Seeds
• ¼ tsp Mustard Seeds
• ¼ tsp Turmeric Powder
• ⅛ tsp Asafoetida (Hing)
• 1 small Onion, finely chopped
• 4 cloves Garlic, minced
• 1 tsp Ginger, grated
• To taste Green Chilies, finely chopped
• 1 medium Tomato, chopped
• ½ tsp Coriander Powder
• ¼ tsp Cumin Powder
• ¼ tsp Red Chili Powder
• ½ tsp Salt (or to taste)
• To taste Lemon Juice
• 5 sprigs Cilantro/Coriander Leaves, chopped

Ingredient Notes

Let’s talk ingredients for a moment! Using whole lentils is key here – they have a lovely texture and hold their shape beautifully. Don’t confuse them with split red lentils (masoor dal) which cook much faster and have a different consistency.

The tempering – that’s the part with the mustard and cumin seeds – is where a lot of the flavor comes from. Make sure the oil is hot before adding the seeds, and let them splutter nicely. It’s a little bit of kitchen magic!

And finally, don’t skip the asafoetida (hing)! It might smell a little funky on its own, but it adds a wonderful savory depth to the dal and is known for aiding digestion. It’s a little secret ingredient my grandmother always used.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the lentils a good rinse under running water until the water runs clear. This helps remove any dust or impurities. Then, soak them in water for about an hour. This isn’t strictly necessary, but it helps them cook more evenly. After soaking, drain the water.
2. Now, add the drained lentils and 3 cups of water to a pressure cooker. Cook for 2 whistles on medium heat. Once the pressure has released naturally, set the lentils aside.
3. In a separate pan, heat the oil over medium heat. Add the mustard and cumin seeds. Wait for them to splutter – you’ll know they’re ready when they start to pop and dance in the oil!
4. Add the turmeric, asafoetida, chopped onion, minced garlic, grated ginger, and green chilies to the pan. Sauté until the onions turn a lovely golden brown.
5. Stir in the chopped tomato and cook for another 2-3 minutes, until it softens.
6. Now it’s time for the spice powders! Add the coriander powder, cumin powder, and red chili powder. Cook for about a minute, stirring constantly, to toast the spices and release their aroma.
7. Pour in the cooked lentils, add the salt, and a little extra water if the dal seems too thick. Simmer for 2-3 minutes, allowing the flavors to meld together.
8. If the dal is still too thick for your liking, add a little more water and boil for another 2-3 minutes until you reach your desired consistency.
9. Finally, stir in the lemon juice and garnish with fresh cilantro. Serve hot!

Expert Tips

• Don’t overcook the lentils! You want them to hold their shape, not turn into mush.
• Adjust the amount of green chilies and red chili powder to your liking.
• A pinch of sugar can balance the flavors beautifully.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) to the tempering.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ⅛ tsp or omit it altogether.
  • Medium: Use ¼ tsp red chili powder as per the recipe.
  • Hot: Add ½ tsp or more red chili powder, or use a hotter variety of chili.
• Regional Variations:
  • Gujarati Style: Add a pinch of sugar and a squeeze of lemon juice at the end.
  • Punjabi Style: Add a dollop of butter or ghee to the dal before serving.
• Festival Adaptations: This dal is often served during Diwali and Makar Sankranti with rice and roti.

Serving Suggestions

This dal is incredibly versatile! It’s delicious served with:

• Steaming hot rice (basmati is my favorite!)
• Warm roti or naan bread
• A side of raita (yogurt dip)
• A simple vegetable side dish like aloo gobi (potato and cauliflower)

Storage Instructions

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just portion it out into freezer-safe containers. When reheating, add a splash of water to prevent it from drying out.

FAQs

What is the best type of lentil to use for dal?

For this recipe, whole lentils (sabut masoor dal) are best. They have a great texture and flavor.

How can I adjust the spice level of this dal?

Easily! Reduce or increase the amount of red chili powder and green chilies to suit your taste.

Can I make this dal ahead of time?

Absolutely! Dal actually tastes even better the next day as the flavors have time to develop.

What is asafoetida (hing) and why is it used in Indian cooking?

Asafoetida is a resin with a pungent smell, but it adds a wonderful savory flavor to dishes and is known for aiding digestion.

What is the best way to serve dal – with rice, roti, or something else?

That’s totally up to you! It’s delicious with both rice and roti. I personally love it with a side of raita and some warm naan.