Free shipping on orders over $45

5Senses | Bloomed Lentil Dal

Ingredients

  • Soaked moong dal 1 1/2 cups

  • Green chilies, 2 to 3, slit lengthwise

  • Salt: 1/2 teaspoon, plus more to adjust

  • 5Senses Raw turmeric root, 1/2 teaspoon, finely grated

  • Oil, 2 tablespoons, for boiling dal

  • Water 2 cups

  • Oil: 3 tablespoons, for masala

  • Onion: 1 small, finely chopped

  • Ginger garlic paste 1/2 teaspoon

  • Tomato: 1 small, finely chopped

  • Chili flakes 1/2 teaspoon

  • Chili powder 1/2 teaspoon

  • Black pepper, 1/2 teaspoon, freshly ground

  • Oil: 4 tablespoons, for tempering

  • Fenugreek seeds 1/2 teaspoon

  • Brown mustard seeds 1/2 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Dried red chilies: 2 whole

  • Dried fenugreek leaves, 1/2 teaspoon, lightly crushed

  • Fresh coriander leaves, 1 tablespoon, chopped, for garnish

Directions

1. Add soaked moong dal, slit green chilies, salt, grated raw turmeric, 2 tablespoons oil, and 2 cups water to a large pan. Mix well to combine all ingredients.

2. Cover the pan and cook on a low flame for 15 minutes. Do not stir while cooking. The dal should be tender but still hold its shape.

3. In a separate pan, heat 3 tablespoons of oil on medium heat. Add chopped onion and cook until translucent with light brown edges, about 4 to 5 minutes.

4. Add ginger garlic paste to the onion and sauté for 30 seconds until the raw smell goes. Add chopped tomato and cook for 2 to 3 minutes until soft.

5. Add chili flakes, chili powder, and black pepper to the pan. Stir for 30 seconds to toast the spices. Remove from heat and set this masala aside.

6. Uncover the cooked dal and check if the lentils are soft. Add the prepared onion-tomato masala to the dal. Mix gently so the lentils do not break.

7. Cover again and cook on low heat for 4 to 5 minutes so the dal absorbs the masala flavor. Adjust salt if needed.

8. For tempering, heat 4 tablespoons of oil in a small pan on medium heat. Add fenugreek seeds, brown mustard seeds, cumin seeds, and whole dried red chilies.

9. Let the seeds crackle for 10 to 15 seconds until aromatic. Add crushed dried fenugreek leaves, stir once, and immediately turn off the heat to avoid bitterness.

10. Pour the hot tempering over the dal. Stir gently to mix the oil and spices through the dal. Garnish with chopped fresh coriander leaves.