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A classic Hyderabadi lentil curry featuring tender toor dal simmered with spices and a distinct tangy flavor from tamarind. Finished with a fragrant ghee tempering, it's a comforting and flavorful dish.
For 4 servings
Pressure Cook the Dal
Prepare the Masala Base
Combine and Simmer
Aromatic basmati rice and tender vegetables are layered and slow-cooked to perfection in this classic Hyderabadi dish. Infused with saffron, mint, and fried onions, it's a vegetarian feast for the senses.
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A classic Hyderabadi lentil curry featuring tender toor dal simmered with spices and a distinct tangy flavor from tamarind. Finished with a fragrant ghee tempering, it's a comforting and flavorful dish.
This hyderabadi recipe takes 45 minutes to prepare and yields 4 servings. At 333.95 calories per serving with 11.39g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka)
Finish and Serve
Add 1 cup of finely chopped spinach (palak) to the dal when you add the masala base. Simmer until the spinach is wilted and cooked through for a nutritious twist.
For a tangier version, increase the tamarind pulp to 3-4 tablespoons or add 1 chopped raw mango along with the tomatoes.
For a richer, creamier texture, stir in 2-3 tablespoons of fresh cream or full-fat coconut milk at the end of cooking, just before adding the tempering.
For a Sattvic version, you can omit the onion and ginger-garlic paste. The dal will still be flavorful from the tomatoes, spices, and tempering.
Toor dal is an excellent source of vegetarian protein, which is essential for muscle repair, building tissues, and overall body function.
The high fiber content from lentils aids in digestion, promotes a healthy gut microbiome, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Spices like turmeric (containing curcumin), garlic, and ginger have powerful anti-inflammatory and antioxidant properties that help strengthen the immune system and fight infections.
Lentils are a good source of iron, a mineral crucial for forming hemoglobin, which transports oxygen in the blood, thus preventing anemia and boosting energy levels.
Yes, it is a very healthy and nutritious dish. It's rich in plant-based protein and dietary fiber from lentils, which aids digestion and provides sustained energy. Using ghee in moderation adds healthy fats and flavor.
One serving of approximately 1 cup (245g) contains around 280-320 calories. The exact count can vary based on the amount of oil and ghee used in the preparation.
Absolutely. To make a vegan version, simply replace the ghee in the final tempering with a neutral vegetable oil, coconut oil, or any other plant-based fat.
In a typical Dal Fry, the tempering (tadka) is often part of the initial masala base. In Dal Tadka, a final tempering is poured over the cooked dal just before serving. This Hyderabadi recipe uses both an initial masala fry and a final tadka for maximum flavor.
Store any leftover dal in an airtight container in the refrigerator for up to 3 days. The dal will thicken when cooled; add a splash of hot water while reheating to achieve the desired consistency.