Loading...
A comforting and tangy lentil curry from the heart of Assam. This simple masoor dal gets its unique sour flavor from thekera (sun-dried garcinia) and an aromatic punch from the traditional panch phoron tempering. It's a soulful dish best enjoyed with steamed rice.
Prepare Dal and Thekera
Pressure Cook the Dal
Prepare the Tempering (Tadka)
A dhaba-style classic featuring tender urad dal fried with a fragrant masala of onions, tomatoes, and ginger. This semi-dry lentil dish is hearty, flavorful, and pairs perfectly with hot naan or roti.
A vibrant and energizing Indian-style bowl packed with fresh fruits, crunchy nuts, and wholesome seeds in a lightly sweetened, cardamom-infused yogurt base. Perfect for a healthy breakfast or a revitalizing snack, this no-cook recipe is ready in just 10 minutes.
A wholesome and savory porridge made from broken wheat and mixed vegetables. This one-pot meal is a popular, nutritious breakfast or light lunch option across India, ready in under 30 minutes.
A savory and wholesome Indian breakfast made with roasted vermicelli, colorful vegetables, and a fragrant tempering of spices. This quick one-pot meal is light on the stomach and ready in under 30 minutes, perfect for busy mornings.
A comforting and tangy lentil curry from the heart of Assam. This simple masoor dal gets its unique sour flavor from thekera (sun-dried garcinia) and an aromatic punch from the traditional panch phoron tempering. It's a soulful dish best enjoyed with steamed rice.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 330.57 calories per serving with 13.39g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Simmer
Garnish and Serve
Add chopped vegetables like bottle gourd (lauki) or raw papaya along with the dal in the pressure cooker for a more nutritious and hearty version.
While masoor dal is traditional, you can also make this with a mix of masoor and moong dal for a slightly different texture and flavor profile.
For a stronger garlic flavor, add a second tempering of ghee and thinly sliced garlic just before serving. This is known as 'khorisa' in some variations.
Masoor dal is an excellent source of protein, which is crucial for building and repairing tissues, making enzymes, and supporting overall muscle health.
The high fiber content in lentils promotes regular bowel movements and supports a healthy gut microbiome. Spices like ginger and panch phoron also aid in digestion.
Lentils are known to help lower cholesterol levels. This dal is low in saturated fat and, when made with mustard oil, provides beneficial monounsaturated and polyunsaturated fats, supporting cardiovascular health.
This dish is packed with essential micronutrients like iron, folate, magnesium, and potassium, which are vital for energy production, red blood cell formation, and maintaining healthy blood pressure.
Thekera (Garcinia pedunculata) is a sun-dried sour fruit native to Assam, providing a unique tangy flavor. If you cannot find it, you can substitute with a few pieces of kokum or a small amount of tamarind paste, but the authentic taste will differ.
Yes, it is a very healthy dish. Masoor dal is an excellent source of plant-based protein, dietary fiber, and essential minerals. The use of minimal oil and fresh spices makes it a nutritious, low-fat, and wholesome meal.
One serving (approximately 1 cup or 265g) of this dal contains around 220-250 calories, making it a light yet filling option. The exact count can vary based on the amount of oil used.
Absolutely. You can cook the dal in a regular pot or saucepan. It will take longer, about 30-40 minutes, for the lentils to become soft. Just ensure you add enough water and stir occasionally to prevent it from sticking.
Store any leftover dal in an airtight container in the refrigerator for up to 2-3 days. The dal will thicken upon cooling, so you may need to add a little hot water while reheating to get the desired consistency.
The sourness depends on the quality and age of the thekera. If your dal isn't tangy enough, you can let the thekera pieces sit in the dal for longer, or gently mash one piece into the dal and let it simmer for a few more minutes.