Kashmiri Dal

Name: Kashmiri Dal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: kashmiri
Ingredients: 1 cup moong dal (washed and soaked); 4 cup water; 0.5 tsp salt; 1 pinch turmeric powder; 1 tsp fennel powder; 1 pinch dry ginger powder; 1 tbsp mustard oil; 0.5 tsp cumin seeds; 1 pinch asafoetida; 2 pcs dried red chili; 1 inch ginger (finely chopped); 2 tbsp cilantro (chopped, for garnish)

RATING

4.3/5(28)

TASTE SCORE

7/10

Warm, comforting Kashmiri-style dal made with moong dal, fennel, ginger, and a gentle tempering of whole spices. It has a light, soothing flavor that goes beautifully with steamed rice on a simple home-style meal plate.

PREP

10m

COOK

25m

SERVES

1 KATORI

211 cal

SERVINGS

METHOD · 7 STEPS

prep · ~30 min
Wash and soak the dal.
Rinse the moong dal a few times until the water runs clearer. Soak it in fresh water for 30 minutes, then drain.
TIPA short soak helps the dal cook evenly and gives a smoother texture.
pressure cook · ~15 min
Cook the dal until soft.
1.Add the soaked moong dal to a pressure cooker with water.
2.Add salt, turmeric powder, fennel powder, and dry ginger powder.
3.Mix well and cook on medium heat for 2 whistles.
4.Let the pressure drop naturally before opening the cooker.
simmer · ~4 min
Adjust the dal and simmer briefly.
Open the cooker and stir the dal well until slightly creamy. If it looks too thick, add a little water and simmer for 3 to 4 minutes.
temper · ~2 min
Make the tempering.
1.Heat mustard oil in a small pan until it just begins to smoke lightly, then lower the heat.
2.Add cumin seeds and let them sizzle for a few seconds.
3.Add asafoetida, dried red chili, and chopped ginger.
4.Cook for 20 to 30 seconds until fragrant.
TIPDo not burn the ginger or chili, or the tempering will taste bitter.
assemble · ~1 min
Pour the tempering over the dal.
Add the hot tempering to the simmering dal and mix gently. Let it bubble together for 1 minute so the flavors blend.
garnish
Garnish with cilantro.
serve
Serve hot with steamed rice.

PRO TIPS

What to keep in mind.

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

1
Do not skip the 30-minute soak; it helps the moong dal cook evenly and turn creamy without much mashing.
2
Let the pressure release naturally after 2 whistles so the lentils finish softening gently and do not turn grainy.
3
If the dal looks thick after cooking, loosen it with hot water, not cold, to keep the simmer steady and texture smooth.
4
Heat mustard oil until it just lightly smokes before tempering; this mellows its raw sharpness and gives a truer Kashmiri flavor.
5
Add the chopped ginger to the tempering only for 20 to 30 seconds so it stays aromatic instead of turning bitter.
6
After pouring in the tempering, simmer the dal for 1 minute so the cumin, hing, chili, and ginger infuse the whole pot.
7
This dal thickens as it sits, so add a splash of water when reheating and bring it back to a gentle simmer before serving.