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Akbari Dal

Name: Akbari Dal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 1 cup masoor dal (pink lentils, washed); 3 cup water (for cooking dal); 1 pinch turmeric powder; 0.5 tsp salt; 2 tbsp ghee; 1 tsp cumin seeds; 6 pcs garlic (cloves, finely chopped); 1 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 0.5 tsp kashmiri red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 2 tbsp coriander leaves (chopped, for garnish); 1 tsp lemon juice

RATING

4.3/5(37)

TASTE SCORE

9/10

A royal Mughlai lentil preparation where masoor dal is cooked with aromatic spices and finished with a rich tempering of garlic, cumin, and red chili. The dal is creamy, lightly spiced, and has a beautiful golden-red hue from tomatoes and Kashmiri chili. A dish fit for emperors that comes together in under 40 minutes.

PREP

10m

COOK

25m

SERVES

1 KATORI

265 cal

SERVINGS

METHOD · 7 STEPS

prep · ~2 min
Wash the masoor dal thoroughly.
Rinse the pink lentils under running water 3-4 times until the water runs clear. Drain and set aside.
pressure cook · ~15 min
Pressure cook the dal with turmeric.
1.Add washed dal, 3 cups water, and turmeric powder to the pressure cooker.
2.Close the lid and cook on medium heat until 3-4 whistles.
3.Let the pressure release naturally, then open the lid.
4.Whisk the dal gently to make it smooth and creamy.
TIPDo not add salt before pressure cooking — it can toughen the lentil skins.
temper · ~8 min
Make the tempering in a separate pan.
1.Heat ghee in a pan over medium heat until shimmering.
2.Add cumin seeds and let them crackle for 20-30 seconds.
3.Add chopped garlic and sauté until light golden and fragrant (1 minute).
4.Add chopped onions and cook until translucent and lightly browned (5-7 minutes).
TIPWatch the garlic carefully — it burns quickly and turns bitter.
saute · ~7 min
Add tomatoes and spices to the tempering.
1.Add chopped tomatoes to the pan and cook until soft and mushy (4-5 minutes).
2.Add Kashmiri red chili powder and coriander powder.
3.Sauté for 2 minutes until the spices release their aroma and oil separates slightly.
TIPCook the tomatoes well until the raw smell disappears — this deepens the dal's flavor.
simmer · ~10 min
Combine the tempering with cooked dal and simmer.
1.Pour the tempering mixture into the pressure cooker with the cooked dal.
2.Add salt and mix well.
3.Simmer on low heat for 8-10 minutes, stirring occasionally.
4.If the dal is too thick, add a splash of warm water to reach desired consistency.
TIPSimmering allows the flavors to meld — do not skip this step.
mix · ~1 min
Finish with garam masala and lemon juice.
1.Sprinkle garam masala over the dal and stir gently.
2.Add lemon juice and mix once more.
3.Taste and adjust salt if needed.
TIPAdding garam masala at the end preserves its aromatic punch.
garnish
Garnish with fresh coriander leaves and serve hot.
Ladle the dal into serving bowls and top generously with chopped coriander leaves. Serve with steamed rice or roti.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Do not add salt to the dal before pressure cooking, as it can harden the lentil skins.
2
Cook the tomatoes until the raw smell disappears and the oil separates for deeper flavor.
3
Add garam masala only at the very end to preserve its delicate aromatic oils.
4
For a creamier texture, whisk the cooked dal vigorously until smooth before adding the tempering.
5
If the dal becomes too thick during simmering, adjust consistency with a splash of warm water.
6
Store leftover Akbari Dal in an airtight container in the fridge for up to 3 days; it thickens on standing.

RECIPE VARIATIONS

Adapt it for your goals.

Vegan

Replace ghee with a neutral oil like coconut or avocado oil. The tempering will still be aromatic and the dal stays creamy and satisfying for plant-based diets.

Lower Fat