Maharaja’s Dal | PCC Natural Markets

Maharaja’s Dal

Serves: 8 to 10

Your rating: None (14 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

A rich, hearty, fragrant and warming lentil stew.



Add lentils to a pot, cover with water and simmer over medium heat until tender, about 20 minutes.

While lentils are simmering, heat oil in a large pot over high heat with mustard, cumin and fenugreek seeds. Cover pot and heat until mustard seeds complete popping sounds. Quickly add chile pepper. Let chile roast in the hot oil, then add onions, garlic and ginger. Remove chile, if desired.

Lower heat to medium and stir well. Let onions become translucent; add turmeric, coriander, cumin and paprika. Stir well and let spices release their essence into the oil. Take care not to let them burn (if needed, add more oil to prevent burning). Add fennel bulb and sauté for a few minutes.

Add tomatoes, cilantro stems (reserve leaves for garnish) and lemon juice. Allow tomatoes to reduce down and form a paste with onions. This will take a few minutes and will form the base of your curry. Season with salt. It’s important you don’t leave the stove. Watch the pot for signs of burning and constantly stir the mixture. If the mixture starts to dry out, add small amounts of water.

When the mixture reaches a thick consistency and a dark red color, add cooked lentils. Stir well, letting lentils incorporate into the curry base. At this point add kidney beans. For a soupier consistency, add more water.

Recipe by Jayesh Rao, former PCC Cooks instructor

More about: beans, lentils, spices


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Maharaja's Dal

Delicious recipe! I made a yogurt sauce to accompany it.

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