Sabud Maser Dal

30 mins
Serves 1
facebook.com

Directions

  1. 1Start with brown dal or sabud maser, which are unsplit lentils.
  2. 2Start with brown dal or sabud maser, which are unsplit lentils.
  3. 3Start with brown dal or sabud maser, which are unsplit lentils.
  4. 4Add boiling water, bay leaves, dried red chillies, and a stock cube to the dal.
  5. 5Add boiling water, bay leaves, dried red chillies, and a stock cube to the dal.
  6. 6Add boiling water, bay leaves, dried red chillies, and a stock cube to the dal.
  7. 7Add all of your spices.
  8. 8Add all of your spices.
  9. 9Add all of your spices.
  10. 10Once it's boiling, pop the lid on and leave it on a low heat to cook, checking regularly to add more water if needed.
  11. 11Once it's boiling, pop the lid on and leave it on a low heat to cook, checking regularly to add more water if needed.
  12. 12Once it's boiling, pop the lid on and leave it on a low heat to cook, checking regularly to add more water if needed.
  13. 13After about 20 minutes of cooking, stir the dal well to break down some of the lentils for a creamier texture.
  14. 14After about 20 minutes of cooking, stir the dal well to break down some of the lentils for a creamier texture.
  15. 15After about 20 minutes of cooking, stir the dal well to break down some of the lentils for a creamier texture.
  16. 16Pop the lid back on and let the dal continue to cook on a low heat while you prepare the tadka.
  17. 17Pop the lid back on and let the dal continue to cook on a low heat while you prepare the tadka.
  18. 18Pop the lid back on and let the dal continue to cook on a low heat while you prepare the tadka.
  19. 19Add some butter to a frying pan.
  20. 20Add some butter to a frying pan.
  21. 21Add some butter to a frying pan.
  22. 22Add onions to the frying pan.
  23. 23Add onions to the frying pan.
  24. 24Add onions to the frying pan.
  25. 25Add a tablespoon of ginger and garlic to the onions.
  26. 26Add a tablespoon of ginger and garlic to the onions.
  27. 27Add a tablespoon of ginger and garlic to the onions.
  28. 28Once the onions are golden and the raw smell is gone, add red peppers if desired for sweetness.
  29. 29Once the onions are golden and the raw smell is gone, add red peppers if desired for sweetness.
  30. 30Once the onions are golden and the raw smell is gone, add red peppers if desired for sweetness.
  31. 31While the red peppers sweat down, slice some fresh ginger across the fibers and add it to the peppers.
  32. 32While the red peppers sweat down, slice some fresh ginger across the fibers and add it to the peppers.
  33. 33While the red peppers sweat down, slice some fresh ginger across the fibers and add it to the peppers.
  34. 34Once the peppers have cooked a little, add a bit of passata (fresh, leave out, or add to dal at beginning).
  35. 35Once the peppers have cooked a little, add a bit of passata (fresh, leave out, or add to dal at beginning).
  36. 36Once the peppers have cooked a little, add a bit of passata (fresh, leave out, or add to dal at beginning).
  37. 37Check the dal; it should look creamier.
  38. 38Check the dal; it should look creamier.
  39. 39Check the dal; it should look creamier.
  40. 40Add two tablespoons of yogurt to the dal to make it tangier and creamier.
  41. 41Add two tablespoons of yogurt to the dal to make it tangier and creamier.
  42. 42Add two tablespoons of yogurt to the dal to make it tangier and creamier.
  43. 43Turn up the heat and let the dal cook down to a good simmer.
  44. 44Turn up the heat and let the dal cook down to a good simmer.
  45. 45Turn up the heat and let the dal cook down to a good simmer.
  46. 46Pour in your tadka.
  47. 47Pour in your tadka.
  48. 48Pour in your tadka.
  49. 49Turn the heat down.
  50. 50Turn the heat down.
  51. 51Turn the heat down.
  52. 52Stir in fresh coriander.
  53. 53Stir in fresh coriander.
  54. 54Stir in fresh coriander.

Ingredients

  • brown dal or sabud maser
  • brown dal or sabud maser
  • brown dal or sabud maser
  • boiling water
  • boiling water
  • boiling water
  • bay leaves
  • bay leaves
  • bay leaves
  • dried red chillies
  • dried red chillies
  • dried red chillies
  • 1 stock cube
  • 1 stock cube
  • 1 stock cube
  • spices
  • spices
  • spices
  • butter
  • butter
  • butter
  • onions
  • onions
  • onions
  • 1 tablespoon ginger and garlic
  • 1 tablespoon ginger and garlic
  • 1 tablespoon ginger and garlic
  • red peppers
  • red peppers
  • red peppers
  • fresh ginger sliced
  • fresh ginger sliced
  • fresh ginger sliced
  • passata
  • passata
  • passata
  • 2 tablespoons yogurt
  • 2 tablespoons yogurt
  • 2 tablespoons yogurt
  • coriander
  • coriander
  • coriander

Equipment

frying pan

Tips

  • Keep checking the dal while it cooks as it absorbs a lot of water.
  • Slice fresh ginger across the fibers.
  • You can add passata at the beginning with the dal or later with the tadka.
  • Adjust the amount of yogurt to your preference for tanginess and creaminess.