Dal Gomti
A rich and aromatic lentil curry from the royal kitchens of Awadh. This creamy dal blends three types of lentils with a unique tangy-sweet flavor, finished with a fragrant ghee tempering.
For 4 servings
4 steps. 40 minutes total.
- 1
Step 1
- a.Cook the Lentils
- b.Rinse the chana dal, arhar dal, and masoor dal together under running water. Soak the mixed dals in ample water for at least 30 minutes. This step is crucial for the chana dal to cook evenly.
- c.Drain the soaking water. Transfer the dals to a pressure cooker. Add 4 cups of fresh water, turmeric powder, and salt.
- d.Secure the lid and cook on medium heat for 4-5 whistles, which should take about 15-20 minutes, or until the dals are completely soft and mushy.
- e.Allow the pressure to release naturally. Once safe, open the cooker and use a wire whisk or an immersion blender to mash the dal until it is smooth and creamy.
- 2
Step 2
- a.Infuse Flavors
- b.Place the pressure cooker with the whisked dal back on the stove over low heat.
- c.Stir in the tamarind pulp, grated jaggery, red chili powder, and garam masala.
- d.Let the dal simmer gently for 5-7 minutes, allowing the sweet, tangy, and spicy flavors to meld beautifully. If the dal appears too thick, add a splash of hot water to reach your desired consistency.
- 3
Step 3
- a.Prepare the Tempering (Tadka)
- b.While the dal simmers, heat ghee in a separate small pan (tadka pan) over medium heat.
- c.Once the ghee is hot, add the cumin seeds and let them splutter. Immediately add the hing, dried red chilies, and the mace blade (if using). Sauté for about 30 seconds until fragrant.
- d.Add the finely chopped onion and fry, stirring occasionally, until it turns a deep golden brown. This will take about 6-8 minutes.
- e.Add the ginger paste, garlic paste, and slit green chilies. Cook for another minute until the raw aroma of the ginger and garlic disappears.
- 4
Step 4
- a.Combine and Finish
- b.Carefully pour the sizzling hot tempering over the simmering dal. Be cautious as it will splutter.
- c.Stir everything together well. Let the dal cook for one final minute to absorb the flavors of the tempering.
- d.Garnish with freshly chopped coriander leaves and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the chana dal is crucial for a creamy, uniform texture. Do not skip this step.
- 2Whisking the cooked dal vigorously is the secret to its signature smooth consistency.
- 3For an authentic smoky flavor (dhungar), place a small steel bowl in the center of the finished dal. Add a piece of hot charcoal, pour half a teaspoon of ghee over it, and immediately cover the pot for 2-3 minutes.
- 4Adjust the jaggery and tamarind to your preferred balance of sweet and tangy.
- 5Ensure the onions in the tempering are properly golden brown, not just translucent, for the best flavor.
Adapt it for your goals.
Vegan
To make this recipe vegan, simply replace the ghee with a neutral vegetable oil or coconut oil.
SpicierSpicier
Increase the amount of green chilies, dried red chilies, or red chili powder to your preference for a hotter dal.
No Onion/GarlicNo Onion/Garlic
For a Sattvic or Jain version, omit the onion, ginger, and garlic. The dal will still be flavorful from the other spices.
Alternative SournessAlternative Sourness
If you don't have tamarind pulp, you can use 1 teaspoon of amchur (dry mango powder) or a squeeze of lemon juice, added at the end.
Why this is on our healthy list.
Rich in Plant-Based Protein
The combination of three different lentils provides a complete amino acid profile, making this dish an excellent source of protein for muscle repair, growth, and overall body function.
High in Dietary Fiber
Lentils are packed with both soluble and insoluble fiber, which aids digestion, promotes gut health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Boosts Immunity
Spices like turmeric (containing curcumin), ginger, and garlic are known for their anti-inflammatory and antioxidant properties, which help strengthen the immune system.
Supports Heart Health
This dal is low in saturated fat and cholesterol-free. The high fiber content can help lower LDL (bad) cholesterol levels, contributing to better cardiovascular health.
Frequently asked questions
Yes, Dal Gomti is very healthy. It's packed with plant-based protein and dietary fiber from the three types of lentils. The spices used, like turmeric and ginger, have anti-inflammatory properties. Using ghee in moderation provides healthy fats.