Surati Garam Masala Dal
Surati Garam Masala Dal – spicy garlicky dal made with simple ingredients that makes a super comforting meal!
There are so many different ways of making dal. It could either be mix of multiple dal cooked with spices to thick stew like consistency. Or just one type of dal cooked with basic ingredients to smooth consistency. This Surati Garam Masala Dal is one of a kind dal that is made with only toor dal along with tomatoes, onions, lots of garlic and some basic spices with hint of garam masala. Simply serve it with jeera rice with side of crunchy salad and papad with dollop of ghee! It is truly a comfort meal in my opinion!
It is extremely easy to make. Simply soak and boil dal with tomatoes, onions, garlic, salt and turmeric powder. Then blend it smooth consistency and add tadka of spices that are sautéed in ghee. You can certainly use oil instead of ghee to make it vegan friendly. Lastly squeeze some fresh lemon/lime juice and garnish is with cilantro. That is it, one of the most delicious and comforting dal is ready within minutes. It is also a good recipe for meal prep! Make a batch on weekend and enjoy it on weekday. It also freezes well!
If you are a big fan of dal like me, check out my naturally buttery smooth Chevti Dal and authentic Gujarati Dal with hint of jaggery! Bottom line is, you cannot really go wrong with dal & rice, naturally gluten free meal! The comfort this meal brings me is really beyond words! If you end up trying this or any of my dal, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this deliciousness!
Happy & Healthy Eating!!
Surati Garam Masala Dal
Ingredients
Ingredients to boil
- 1 cup Uncooked Dry Toor Dal Split Yellow Pigeon Pea, washed and soaked for one hour
- 1½ cup Water
- 1 medium Tomato, cubed
- ¼ medium Yellow Onion, cubed
- 2 clove Garlic large cloves
- 1 tsp Salt
- ½ tsp Turmeric Powder
Other Ingredients
- 1 cup Water
- 1 tbsp Minced Garlic
- 1 tbsp Ginger, Thai Green Chili, Fresh Turmeric Roots paste use ¼ tsp turmeric powder if fresh turmeric root is not available
- 2 tbsp Ghee use oil to make it vegan version
- 1 tsp Cumin Seeds
- 6 Fresh Curry Leaves
- ½ tsp Red Chili Powder
- ½ tsp Garam Masala use ¼ tsp instead if your Garama Masala is very strong
- 1 tsp Salt
- 1 tbsp Lemon Juice
- ¼ cup Chopped Cilantro
Instructions
- Wash and soak dry toor dal for 30 minutes.
- Once soaked, get rid of all the water from it. Place dal in a pressure cooker and add all the ingredients listed under "Ingredients to boil".
- Pressure cook it by doing 6 whistles if using Indian style pressure cooker, let the pressure release naturally all the way. If using Instant Pot, pressure cook it on high pressure for 7 min and let the pressure release naturally for 7 minutes (NPR). Release rest of the pressure manually.
- Once all the pressure is released, open the pressure cooker. Blend it using an immersion blender. Once blended a little, add 1 cup of water and blend more until it has a smooth texture. If the dal is too thick add little more water and keep blending until smooth. Once blended, keep it aside.
- Heat 2 tbsp of ghee in a small sauce pan. Once hot, add in cumin seeds.
- Once cumin seeds start to fragrant and deepen in color, Add in minced garlic and ginger/chili/turmeric paste. Mix and saute on medium till raw smell of garlic is gone (about 2 min).
- Add in 4 curry leaves and cook for few more seconds. Do not burn the garlic.
- As soon as ginger/garlic/chili is sauteed, sprinkle red chili powder & garam masala on top of the blended dal (do not mix it yet).
- Pour the sauteed ginger/garlic/chili mixture on top of the red chili powder & garam masala in the dal pot.
- Mix well, add salt and 2-3 curry leaves. Mix again. Bring it to boil. Let it simmer for 5-6 minutes once it starts boiling.
- Add in lemon juice and cilantro. Mix well. Let it simmer for a minute.
- Serve it over jeera rice with side of kachumber & papad!!