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Daal with Shallot Temper

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

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Main Course
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Preparation Time
5 minutes
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Cooking Time
50 minutes
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What to do:


Wash the dal untilthe 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.

UK Shallot Author
This is a recipe by
Isobel Cox
View all my recipes

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