Akbari Dal
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not add salt to the dal before pressure cooking, as it can harden the lentil skins.
- 2Cook the tomatoes until the raw smell disappears and the oil separates for deeper flavor.
- 3Add garam masala only at the very end to preserve its delicate aromatic oils.
- 4For a creamier texture, whisk the cooked dal vigorously until smooth before adding the tempering.
- 5If the dal becomes too thick during simmering, adjust consistency with a splash of warm water.
- 6Store leftover Akbari Dal in an airtight container in the fridge for up to 3 days; it thickens on standing.
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 FatLower-Fat
Reduce ghee to 1 tablespoon and skip the final drizzle; the dal remains flavorful thanks to the spices and tomatoes.
Extra EarthyExtra-Earthy
Add ½ teaspoon of asafoetida (hing) along with the cumin seeds in the tempering for a deeper, umami-like lentil flavor.
High Protein BoostHigh-Protein Boost
Stir in a cup of cooked, crumbled paneer after simmering for extra protein and a creamy contrast to the dal.
Why this is on our healthy list.
Rich in Plant-Based Protein
Red lentils (masoor dal) are a great source of protein, supporting muscle repair and satiety.
Good Source of Dietary Fiber
Lentils provide soluble fiber, which can aid digestion and help maintain steady blood sugar levels.
Anti-Inflammatory Spices
Turmeric and ginger (via garam masala) contain compounds with anti-inflammatory properties.
Iron-Rich Lentils
Red lentils contribute iron, which is essential for healthy blood and energy levels.
Frequently asked questions
Yes, but they take longer to cook and won't break down into the same creamy consistency; increase water and pressure-cooking time accordingly.
