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A simple, comforting red lentil curry from the Kashmir valley, flavored with aromatic fennel and ginger powder. Its beautiful red hue comes from Kashmiri chilies and it's traditionally cooked in mustard oil for a unique, pungent flavor.
For 4 servings
Prepare the Dal
Pressure Cook the Dal
Prepare the Tempering (Tadka)
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A simple, comforting red lentil curry from the Kashmir valley, flavored with aromatic fennel and ginger powder. Its beautiful red hue comes from Kashmiri chilies and it's traditionally cooked in mustard oil for a unique, pungent flavor.
This kashmiri recipe takes 35 minutes to prepare and yields 4 servings. At 250.48 calories per serving with 12.16g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Simmer
Garnish and Serve
For a richer, less pungent flavor, you can substitute mustard oil with 2 tablespoons of ghee.
For a non-traditional but flavorful twist, add 2-3 cloves of thinly sliced garlic to the tempering along with the cumin seeds.
Create a different texture by using a mix of half masoor dal and half yellow moong dal.
Masoor dal is an excellent source of protein, crucial for building and repairing tissues, making enzymes, and supporting overall muscle health.
The high fiber content promotes healthy digestion, helps maintain stable blood sugar levels, and contributes to a feeling of fullness, aiding in weight management.
Spices like turmeric, ginger, and cumin are known for their antioxidant and anti-inflammatory properties, which can help strengthen the immune system.
Lentils are low in fat and a good source of folate and magnesium, which are beneficial for heart health. The fiber also helps in managing cholesterol levels.
One serving of Kashmiri Dal (approximately 1 cup or 210g) contains around 230-250 calories, making it a nutritious and relatively low-calorie main dish.
Yes, it is very healthy. It's rich in plant-based protein and dietary fiber from the lentils, which aids digestion and provides sustained energy. The spices used, like ginger and turmeric, also have anti-inflammatory properties.
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 completely soft. Add more water as needed during the cooking process.
This dal pairs beautifully with simple steamed basmati rice, which allows its unique flavors to shine. It also goes well with Indian flatbreads like roti, chapati, or naan.
Yes, this recipe is naturally vegan and gluten-free. Hing (asafoetida) can sometimes contain wheat flour, so check the label for a gluten-free version if you have a sensitivity.
Mustard oil is traditional in Kashmiri cooking and provides a distinct, pungent flavor that is characteristic of this dish. While you can substitute it with ghee or another oil, you will miss out on the authentic taste.