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    Whisk Affair » Recipes » Dal & Curries » Dal » Malwa Dal

    Published: Apr 21, 2022 | Last Updated On: Jan 15, 2023 by Neha Mathur

    Malwa Dal

    409 shares
    Jump to Recipe

    Malwa Dal is a light and delicious Indian lentil recipe popular in the Malwa region (some parts of Rajasthan and Madhya Pradesh) of India. Make it for your everyday meals using this easy recipe (vegetarian).

    Here are some more dal recipes that you may like – Shahi Dal, Makhani Dal, Lauki Chana Dal, Dal Tadka, Moong Dal, Bengali Masoor Dal, Cholar Dal, and Sultani Dal.

    Malwa dal served in a bowl.
    Jump to:
    • About Malwa Dal
    • Ingredients & Variations
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Malwa Dal

    Malwa Dal, as the name suggests comes from the Malwa region of India (western central areas of Rajasthan and Madhya Pradesh). It is a light and easy lentil preparation perfect to serve for everyday meals.

    Serve it with bafla, piping hot phulka, or steamed rice with a side of sabzi for a wholesome meal.

    Ingredients & Variations

    Dal – This recipe uses tuvar (toor dal, pigeon peas lentils). It is easily available in Indian grocery stores or online.

    Others – You will also need fresh tomatoes, turmeric powder, salt, lime juice, and cilantro (fresh coriander leaves).

    For tempering (tadka) – To temper the dal, you will need ghee, asafetida (hing), cumin seeds, fresh ginger, garlic, green chillies, and Kashmiri red chilli powder.

    To make the dal vegan, replace ghee with coconut oil or any other oil of your choice.

    You can avoid adding garlic to make a no onion no garlic version.

    Avoid adding asafetida (hing) to make it gluten-free.

    Serving Suggestions

    Malwa Dal is a versatile dal that tastes great with almost everything. It is popularly served with bafla (fried whole wheat dumplings), in Rajasthan and Madhya Pradesh.

    Serve it with phulka, paratha, or steamed rice. You can also include it in your festive meals along with sabzi, raita, phulka, and a pulao of your choice.

    Storage Suggestions

    Malwa dal will easily last for 3-4 days when stored in an air-tight container in the refrigerator. Reheat in a pan or microwave until nice and hot before serving.

    Add in a little hot water while reheating as dal tends to become thick after refrigeration.

    You Might Also Like

    • Pahadi Aloo Ke Gutke (Aloo Gutuk)
    • Shahi Aloo Pyaz Ki Sabji
    • Paneer Hara Pyaz (Paneer Green Onion Curry)
    • Rajasthani Kachi Haldi Ki Sabji (Fresh Turmeric Curry)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Malwa Dal is a light and delicious Indian lentil recipe popular in the Malwa region (some parts of Rajasthan and Madhya Pradesh) of India. Make it for your everyday meals using this easy recipe.

    Malwa Dal Recipe

    Malwa Dal is a light and delicious Indian lentil recipe popular in the Malwa region (some parts of Rajasthan and Madhya Pradesh) of India. Make it for your everyday meals using this easy recipe.
    5 from 4 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Vegetarian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 251kcal
    Author: Neha Mathur

    Ingredients 

    For The Dal

    • 1 cup toor dal (pigeon peas lentils)
    • ½ teaspoon turmeric powder
    • 1 teaspoon salt (or to taste)
    • ½ cup chopped tomatoes

    For The Tempering

    • 2 tablespoons ghee
    • ¼ teaspoon asafetida (hing)
    • 1 teaspoon cumin seeds (jeera)
    • 1 teaspoon finely chopped ginger
    • 1 teaspoon finely chopped garlic
    • 2 green chilies (slit into half)
    • 1 teaspoon Kashmiri red chili powder
    • 2 tablespoons lime juice
    • 2 tablespoons chopped cilantro (fresh coriander leaves)
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    Instructions

    Cook The Dal

    • In An Instant Pot
    • Wash the dal and add it to an instant pot along with 3 cups of water, turmeric powder, salt, and tomatoes.
    • Secure the lid and set the valve to the sealing position.
    • Press PRESSURE COOK and set the timer to 10 minutes.
    • Once the timer goes off, let the pressure release naturally for 10 minutes.
    • Release the remaining pressure manually and open the lid.
    • Add lime juice juice to the dal and mix well.
    • In A Traditional Pressure Cooker
    • Wash the dal and add it to a pressure cooker along with 4 cups of water, turmeric powder, salt, and tomatoes.
    • Close the lid and pressure cook for 1 whistle on high heat.
    • Reduce the heat to low and cook for 10 minutes.
    • Remove the cooker from the heat and let the pressure release naturally and then open the lid.
    • Add lime juice juice to the dal and mix well.

    Temper The Dal

    • Heat ghee in a small pan over medium-high heat.
    • Once the ghee is hot, add asafetida and cumin seeds and let them crackle for 3-4 seconds.
    • Add ginger, garlic and green chilies and fry until garlic becomes golden brown in color, stirring frequently.
    • Switch off the heat and add Kashmiri red chilli powder to the pan.
    • Immediately pour the tempering over the dal.
    • Garnish the malwa dal with fresh coriander and serve hot.

    Notes

    To make the dal vegan, replace ghee with coconut oil or any other oil of your choice.
    You can avoid adding garlic to make a no onion no garlic version.
    Avoid adding asafetida (hing) to make it gluten free.

    Nutrition

    Calories: 251kcal | Carbohydrates: 32g | Protein: 12g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 90mg | Potassium: 515mg | Fiber: 15g | Sugar: 2g | Vitamin A: 390IU | Vitamin C: 10.5mg | Calcium: 27mg | Iron: 4mg
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    More Dal Recipes

    • North Indian Home Style Toor Dal (Arhar Dal) + 6 Tadka Variations
    • Homestyle Green Moong Dal (Chilka Mung Dal)
    • Urdachi Dal (Maharashtrian Style Urad Dal)
    • Restaurant Style Dal Maharani

    Reader Interactions

    Comments

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      Recipe Rating




    1. Jennifer

      August 25, 2016 at 12:48 am

      It looks delectable, but what the heck are hing and zeera?

      Reply
      • msnehamathur

        August 25, 2016 at 1:41 am

        Hi Jennifer. Thnx :). Hing is asafoetida and Zeera is cumin seeds. I will update the recipe with english names. You will find these two in any Indian store near you.

        Reply
    2. wendy

      July 20, 2022 at 9:01 am

      5 stars
      taste was so good, but i add 1/2-3/4 teaspoon sugar too xx really delicious

      Reply

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