Dal Masala

This comes from my mom-in-law’s recipe diary. This adds a nice touch to lentils especially whole ones like Sabut Moong and Moth. It is similar to garam masala plus and minus some ingredients.  If you are using this masala, then there is no need to do the tempering with whole spices like cumin, asafetida etc.

6 tsp Cumin seeds
6 tsp Coriander seeds
2 tsp Fenugreek seeds
1 tsp Black Pepper corns
12-15 Cloves
1 large Cinnamon stick
2 Whole Red Chili
1/2 tsp Asafetida chunks

Dry roast fenugreek seeds. As soon as it changes colour take it off, as over roasting fenugreek may lend a bitter taste to it. Dry roast asafetida. Now dry roast rest of the ingredients. Grind all this to a fine powder. The Dal masala is ready. When the Dal is cooked, heat a little ghee and add it and Dal masala to the dal and boil it on medium heat for 3-4 minutes.

Its been a while since I made this masala. I think it makes around 1/2 cup to 3/4 masala with the given quantity of ingredients but it goes a long way. I put about 1.5 tsp for a quantity of Dal which serves 4.

One Response to “Dal Masala”
  1. Anonymous says:

    Sounds very different, Will try 🙂

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