Spiced Tuvar Dal (Masala Dal)
A hearty and aromatic Parsi lentil stew featuring pigeon peas (tuvar dal) simmered with a rich medley of vegetables like potatoes, red pumpkin, and eggplant. This traditional dish is deeply flavored with a complex spice blend including cinnamon, cardamom, cloves, and fresh herbs, finished with ghee for a velvety texture. Ideally served with steamed rice or crusty bread, it offers a perfect balance of savory, spicy, and earthy flavors.
Ingredients
- 2 cups Tuvar Dal (Pigeon Peas) (Originally '2 chipri'. Washed and soaked.)
- 1 cup Potatoes (Peeled and cubed. Originally part of '1/2 seer' vegetable mix.)
- 1 cup Red Pumpkin (Peeled and cubed. Originally part of '1/2 seer' vegetable mix.)
- 1 cup Eggplant (Peeled and cubed. Originally part of '1/2 seer' vegetable mix.)
- 4 tablespoons Ghee (Originally '1/2 seer' (approx 1 cup), reduced for modern preference.)
- 2 teaspoons Salt (Originally '2 tolas' (approx 22g), adjusted to taste.)
- 1 tablespoon Garlic paste (Originally '2 tolas' garlic.)
- 1 teaspoon Ginger paste (Originally '1/2 tola' ginger.)
- 1 teaspoon Turmeric powder (Originally '1/2 tola' ground turmeric.)
- 1 teaspoon Cumin seeds (Originally '1/4 tola' whole cumin.)
- 1 piece Cinnamon stick (Originally '1/4 tola' cinnamon.)
- 1/2 teaspoon White pepper (Finely crushed. Originally '1/4 tola'.)
- 4 whole Cardamom pods (Originally '5 val' (approx 1.8g).)
- 4 whole Cloves (Originally '5 val' (approx 1.8g).)
- 1 teaspoon Dhanshak Masala (or Garam Masala) (Heaping. Originally 'Dhanuchar masala'.)
- 1 teaspoon Red chili powder (Heaping.)
- 1/2 cup Fresh Coriander (Cilantro) (Chopped. Originally '3 bunches' (likely small historical bunches).)
- 12 leaves Mint leaves
- 4 whole Green chilies (Large, slit or chopped.)
- 4 cups Water (Estimated for boiling dal.)
Instructions
- 1Wash the tuvar dal thoroughly. Place in a large pot with approximately 4 cups of water. Bring to a boil and cook until the lentils are soft and tender. Mash slightly with a spoon or whisk.
- 2While the dal is boiling, peel and cut the potatoes, pumpkin, and eggplant into bite-sized chunks. Prepare the ginger and garlic pastes, and measure out all spices.
- 3In a separate large pan, heat the ghee over medium heat. Add the cumin seeds, cinnamon, cardamom, and cloves. Once aromatic, add the ginger paste, garlic paste, and green chilies. Sauté for a minute, then add the chopped vegetables, turmeric, white pepper, red chili powder, and Dhanshak masala. Stir well to coat the vegetables in the spices.
- 4Pour the boiled dal into the pan with the spiced vegetables. Add salt and stir well. If the mixture is too thick, add a little hot water to reach your desired consistency. Cover and simmer on low heat until the vegetables are tender and cooked through.
- 5Once the vegetables are soft, stir in the fresh coriander leaves and mint leaves. Simmer for one more minute, then remove from heat. Serve hot with rice.