RECIPE: Daal with Shallot Temper



Preparation Time 5 minutes

Cooking Time 50 minutes 

This comforting daal is the perfect weeknight dinner – and it’s even more delicious for lunch the next day. Recipe courtesy of Isobel Cox.


  • 300g moong dal
  • 1 ½ litres water
  • 4 tbsp unsaltedbutter
  • 1 ½ tsp cumin seeds
  • 4 echalion shallots,peeled and finely sliced
  • 2 green fingerchillies, very thinly sliced
  • 5 garlic cloves, crushed
  • ½ tsp ground turmeric
  • 1 tsp garam masala
  • 1 ½ tsp salt (or to taste)


  • Wash the dal until the water runs clear, then drain. Place in a deep saucepan and cover with 1½litres of water. Bring to the boil, turn down the heat, and simmer for 30-40minutes, until tender.

  • Meanwhile, put the butter into a frying pan over a medium heat and, when hot, add the cumin seeds and echalion shallots. Cook for about 5 minutes, then add the green chillie and garlic. Cook for another 5 minutes, or until the shallots start to brown, then add the turmeric and garam masala.

  • Pour most of the temper into the dal and stir, adding the salt to taste. Add a little hot water if the daal is too thick. Check the seasoning, then top with the remaining temper.

  • Serve with plain basmati rice, chapati, pickle and yoghurt.

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Author: minervadigi