Five Jewelled Dal
Five Jewelled Dal
Enjoy this quick and easy Indian vegetarian lentil curry recipe by Reza Mahammad from Reza Spice Prince of India.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 60 minutes
  • Cooking Time 25 minutes
  • Yield 2 servings
  • 50 grams of Urad Dal (white Lentils)
  • 100 grams of green Moong or Mung Dal
  • 50 grams of Toor Dal ( oily/waxy Lentil)
  • 50 grams of Chana Dal
  • 50 grams of Masoor Dal (red Lentils)
  • 1 teaspoon of Turmeric
  • A generous pinch of Asafetida
  • Salt to season
  • 3 tablespoons of Ghee or clarified butter
  • A pinch of Asafetida
  • 1 heaped teaspoon of Cumin seeds
  • 1 large Onion thinly sliced
  • ¼ teaspoon of Turmeric
  • 6 cloves of Garlic thinly sliced
  • 3-4 green Chillies slit into halves
  • 20 grams juliennes of Ginger
  • ½ teaspoon of Garam Masala
  • Juice of 1 Lime
  • 2 tablespoons of chopped Coriander
  • Garnish
  • A dollop of yoghurt
  • 2 tablespoons of Ghee of clarified butter heated with 1teaspoons red Chilli powder and poured over the yoghurt
  1. Wash the lentils in warm water until the water runs clear. Soak in warm water for approximately an hour then drain
  2. Using a heavy bottomed saucepan, add the drained lentils along with 800ml of water. Bring to the boil and remove any scum that forms
  3. Now add the turmeric and the asafotida. Cover and simmer until the lentils are almost cooked then add some salt. Allow the lentils to cook completely
  4. Using a separate wide frying pan, heat the ghee until hot, then add the asafotida and the cumin seeds. Once they begin to splutter, which will take a couple of seconds, add the onions
  5. Fry until the onions start to brown at the edges. Now add the garlic, chillies and the ginger. Continue to fry, until the whole mixture turns golden brown. Toss the onion mixture onto the lentils along with the garam masala. Stir in the lime juice and the chopped coriander
  6. Serve in bowls with a small dollop of yoghurt drizzled over the chilli butter

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