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Chef Solanki Roy’s Dal Recipe


The perfect food for me to celebrate Mothers / Fathers Day is Dal. 


  • Split red lentils (Masoor dal): 250 grams
  • Water: 1 liter
  • Onion, finely chopped: 150 grams
  • Tomato, chopped: 150 grams
  • Garlic cloves, minced: 15 grams
  • Ginger, grated: 15 grams
  • Turmeric powder: 5 grams
  • Cumin seeds: 10 grams
  • Coriander powder: 10 grams
  • Garam masala: 5 grams
  • Salt: 10 grams
  • Vegetable oil or ghee: 50 grams
  • Fresh cilantro (coriander) leaves, chopped: 20 grams



  1. Rinse the split red lentils under running water until the water runs clear. Drain and set aside.
  2. In a large pot, bring the water to a boil. Add the lentils, reduce the heat to medium-low, and simmer for about 20-25 minutes or until the lentils are tender.
  3. In a separate pan, heat the vegetable oil or ghee over medium heat. Add the cumin seeds and let them splutter. Then add the chopped onion and sauté until translucent.
  4. Add the minced garlic, grated ginger, turmeric powder, coriander powder, and garam masala to the pan. Stir well and sauté for another 2-3 minutes.
  5. Add the chopped tomatoes to the pan and cook until they soften.
  6. Once the lentils are cooked, add the prepared tadka (tempering) to the lentils and mix well. Add salt to taste.
  7. Allow the dal to simmer for another 10-15 minutes, stirring occasionally, to let the flavors meld together.
  8. Garnish with chopped fresh cilantro (coriander) leaves before serving.