Throw Everything into One Pot

Fresh natural food for busy people

by Gregory Kozlovsky


Dal (the word means lentils) is the most popular everyday dish in India. When cooking dal, lentils are overcooked until they become mushy. Whole dal has more nutrients and aroma.

4 portions

1 tbsp ghee
2 tsp cumin seeds
1 tsp aniseeds
1 tsp black mustard seeds
60 gr ginger
1 green chili
20 curry leaves

1 1/2 cups masoor dal (whole or red)

1/4 tsp chili powder
1 tsp turmeric
2 tsp garam masala
1 tsp hot carry powder
1 tsp salt

1/2 bunch coriander

Cut ginger into small pieces. Heat ghee and fry cumin, anise, and mustard till cumin and anise are brown and mustard seeds start popping. Add ginger, chili, curry leaves and sauté for several minutes.

Add lentils, water, rest of spices, salt and cook 1 hour 30 minutes on low heat, stirring from time to time.

Before serving garnish with finely chopped coriander.

Dal combines well with rice. Usually, rice is boiled separately and mixed with rice on the plate when eating. To save time, in everyday cooking you can cook rice together with dal, adding white rice 20 minutes and brown rice 1 hour before end of cooking. It is better to use brown basmati rice. Use amount of rice equal to the amount of lentils.


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