Quick & Easy Dal

Most days, I won’t have much time to put something up on a plate for lunch. “Quick & Easy” dishes always come to my rescue.

Thankfully, my Mom-in-law, who lives next door, came over with some marinated fish while I was preparing the dal, so that helped set the menu for the day: Rice, Dal and Fish-fry.


Serves: 4
Estimated Cooking Time: 20 minutes

Ghee – 1 tbsp + 4 tbsp
Cinnamon stick – 1
Dry red chilli (Crushed) – 2
Dal (Lentils) – 1 cup
Water – 4.5 cups
Ginger-Garlic paste – 1 heaped tsp
Garam Masala – 0.5 tsp
Turmeric powder – 2 tsp
Cumin powder – 1 tsp
Lemon squeeze – 1 tbsp
Salt to taste
Coriander leaves – To garnish
Chopped Onions – 0.5 cup

Soak the lentils overnight. In the morning, wash and rinse the soaked lentils.
Once you have them soaked, washed and rinsed, you’re all set.

Step 1:  Into a pressure cooker, add 1 tbsp ghee. Once heated, drop the cinnamon stick and crushed chillies. Saute them for a minute.

Step 2: Add the dal, water, ginger-garlic paste, garam masala powder, turmeric powder, cumin powder and the lemon squeeze. Give it a good stir.

Step 3: Pressure cook for about 7-8 whistles.

Step 4 : For the tempering, in a separate pan, to 4 tbsp ghee, add the chopped onions and saute them until golden brown. Stir into the dal and mix well. Add salt to taste, and serve hot.

Garnish with coriander leaves & a dry red chilli.
Rice, Dal & Mom’s fish-fry


  • I have gone for 7-8 whistles because I prefer them all squished up. You could opt for lesser.
  • Some recommend adding a pinch of asafoetida (hing).

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