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Dhal Curry

This is a basic Dhal Curry recipe that I often cook. You can use different types of lentils but make sure you are aware that some lentils need to soak for a longer time. As for the vegetables, pumpkin or radish can be added too.

Dhal Curry


1 Cup Tur Dhal (Thor Dal)
6 Cups of Water

3 Tbsp Vegetable Oil or Ghee
1/2 tsp Cumin Seeds
1/2 tsp Mustard Seeds
2 Cloves Garlic, chopped
2 Green Chilies, chopped
2 to 3 Dried Red Chilies
1 Red Onion, thinly slice
1/2 tsp Turmeric Powder
1 tsp Chili Powder
1 tsp Curry Powder
A Handful Fresh Curry Leaves
1 Tbsp Finely Chopped Ginger
1 Tomato, chopped
½ Cup Finely Chopped Cilantro/Coriander


Wash dhal with cold water and drain well. Place dhal and water in a medium-sized pot. Bring it to a boil, cover and lower the heat. Let it simmer for about 30 to 40 minutes, or until tender. Then transfer the dhal into a wok or khadai, optional.

Meanwhile, make the masala. In a shallow frying pan, heat oil or ghee on medium-high heat. When the oil is hot, add cumin and mustard seeds, allow it to sizzle for 15 seconds. Add garlic, ginger, green chilies, and dried red chilies, saute for about 2 minutes. Then stir in onions and sauté until soften. Then add curry leaf, chill powder, curry powder, turmeric and continue to saute until fragrant. Mix in tomato, and sauce for another 1 to 2 minutes.

Pour masala into the pot with the hot cooked dhal and stir well. Just before serving, stir in fresh coriander. Serve hot to warm with some roti or rice.


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