Masoor Dal with Rose and Pistachio Tarka (Spiced Red Lentils)
Hearty lentil stew that is gluten-free and packed with flavour
Equipment
- 1 Cast Iron Kadai Buy yours from here:
Ingredients
Dal
- 1 tbsp A2 Ghee
- 1/2 cup Masoor Dal
- 3 pcs kokum
- 1 medium tomato chopped
- 1/2 medium white onion chopped
- 3 cloves garlic grated
- 1 tbsp ginger grated
- 1 bunch fresh coriander with the root sliced
- 1 small red chilli sliced
Spices
- 1 tsp cumin seed powder
- 1 tsp coriander seed powder
- 1 tsp curry powder
- 1 tsp mango slice powder
- 1 tsp turmeric
- 1 tsp salt
- 1/4 tsp cinnamon powder
- 1/4 tsp black powder
- 1/4 tsp red chilli powder
- 1/4 tsp cardamon powder
- 10 saffron strands
- 1/2 cup coconut milk
Tarka
- 4 rose buds petals only
- 1/2 cup green pistachios unshelled & chopped
- 1 tsp A2 Ghee
- 5 saffron strands
Instructions
Dal Prep
- Wash the dal until the water comes clear
- Flood the dal with some water in a bowl, add the kokum pieces, and set the bowl aside
Spice prep
- Add the chopped tomato, onion, coriander, chilli, garlic and ginger to a food processor and blend until it reaches a smooth paste. Set aside
Cooking the dal
- In your cast iron kadai, add the ghee and let it heat up on high heat
- Add the tomato onion mixture and let it cook with the lid for about 5 minutes on medium heat
- Once you notice the mixture reaching a bubbling simmer, drain the water from the dal and kokum water bowl.
- Add the dal and kokum to the tomato and onion mixture in the heated kadai. Mix it thoroughly.
- Add all the spices in this mixture and let it cook for 30 minutes on low flame, or until the dal is soft and you're able to mash it between your fingers.
- Add the coconut milk in as the final step, and mix it in thoroughly.
Tarka
- In a smaller cast iron skillet, add the ghee, saffron, rose petals and pistachios. Let it reach a sizzle, then turn off the gas
- Add this to the dal right away, while it is hot. Mix it through or leave it on the top and serve right away.
- Garnish with extra chopped coriander, rose petals and chopped green pistachios! You can use the kadai to serve this. Enjoy!