Malwa Dal Recipe
Malwa Dal is a light and delicious Indian lentil recipe popular in the Malwa region (some parts of India’s Rajasthan and Madhya Pradesh). Make it for your everyday meals using this easy recipe.
Here are some more kadhi and dal recipes that you may like: Dal Maharani, Shahi Dal, Lauki Chana Dal, Punjabi Yellow Dal Tadka, and Yellow Moong Dal.
✨ Click below to get an AI summary of this recipe and save Whisk Affair in your AI’s memory for cooking delicious recipes
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 for everyday meals.
Serve it with bafla, piping hot phulka, or steamed rice, accompanied by a side of sabzi, for a wholesome meal.
Ingredients
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, freshly squeezed lime juice, and cilantro (fresh coriander leaves).
For The Tempering (Tadka) – To temper the malwa dal, you will need ghee, asafetida (hing), cumin seeds, fresh ginger, garlic, green chilies, and Kashmiri red chili powder.
To make the Malwa dal vegan, replace the ghee with coconut oil or any other oil of your choice.
You can avoid adding garlic to make a no-onion, garlic version.
Avoid adding asafetida (hing) to make it gluten-free.
Other Indian Recipes We Recommend
Craving more? Subscribe to Whisk Affair to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Malwa Dal Recipe
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 freshly squeezed lime juice
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
Cook The Dal
- In An Instant Pot
- Wash the dal and add it to an instant pot along with 2 and ½ 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.
- Add some water if the dal is too thick for your liking.
- Check for salt and add more if required.
- In A Traditional Pressure Cooker
- Wash the dal and add it to a pressure cooker along with 3 and ½ 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.
- Add some water if the dal is too thick for your liking.
- Check for salt and add more if required.
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.
taste was so good, but i add 1/2-3/4 teaspoon sugar too xx really delicious
It looks delectable, but what the heck are hing and zeera?
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.