🇮🇳 Indian Vegetarian

Kashmiri Dal

Name: Kashmiri Dal
Prep time: 14 min
Cook time: 25 min
Total time: 39 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 2 cups, whisked Yogurt; 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1, finely chopped Onion; 2, chopped Tomato; 1-2, slit Green Chili; 1 tsp Cumin Seeds; 3 tbsp Ghee; 1/2 tsp Turmeric Powder; 1 cup, soaked overnight Kidney Beans; 1 tsp Fennel Seeds

🇮🇳 Indian

Kashmiri kidney beans in fennel-spiced gravy, Pandit kitchen classic. Comfort at a simmer — soft, turmeric-gold and ghee-slicked. Perfect with jeera rice and papad on the side.

Prep 14 min Cook 25 min Serves 3 Medium

Ingredients

Yogurt2 cups, whisked
Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1, finely chopped
Tomato2, chopped
Green Chili1-2, slit
Cumin Seeds1 tsp
Ghee3 tbsp
Turmeric Powder1/2 tsp
Kidney Beans1 cup, soaked overnight
Fennel Seeds1 tsp

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Cook the kidney beans in a generous amount of water with turmeric and salt, skimming the foam, until each grain surrenders.
2
Mash the dal lightly against the side of the pot; leave some texture.
3
Heat ghee in a small pan and crackle cumin with a pinch of asafoetida; add the onions and fry till golden.
4
Add the fennel seeds to the pan and cook till jammy, then tip everything into the dal and simmer ten minutes so the flavours marry.
5
Finish with a second tiny tadka — ghee, red chili powder, poured sizzling over the top — and a shower of cilantro.

Chef's tip

Taste as you go — chili heat, salt and sourness should all lift each other, not fight.

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Watch how it's made

Video: Kashmiri Dal Recipe - Best daal for naan and chawal · on YouTube