Masala Daal with Desi Ghee Tarka

An authentic, Ayurveda-inspired recipe finished with a sizzling Desi Ghee tempering using Shobhna’s Organic Desi Ghee.

Ingredients (Serves 3–4)

• 1 cup red lentils (masoor daal), rinsed
• 3 cups water
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• 3 garlic cloves, minced
• 1 inch ginger, grated
• 2 green chillies, slit (optional)
• ½ tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp coriander powder
• 1 tsp chilli powder (adjust to taste)
• 2 tbsp oil (for base cooking)
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• 2 tbsp Shobhna’s Organic Desi Ghee (for tempering/tarka)
• 2–3 dried red chillies
• ½ tsp mustard seeds (optional)
• A pinch of asafoetida (hing)
• Extra garlic slices (optional for flavourful tarka)

Method

1. Cook the lentils: In a pot, add rinsed lentils, turmeric, and water. Bring to boil, then simmer for 20 minutes until soft and creamy.

2. Make the masala: In a separate pan, heat oil. Add onions, sauté until golden. Add ginger, garlic, chillies, then stir in tomatoes and cook until soft.

3. Spice it up: Mix in coriander powder, garam masala, and chilli powder. Cook until aromatic.

4. Combine: Stir this masala into the cooked lentils. Add salt and simmer for 5 minutes to blend flavours.

5. Prepare the Tarka (tempering): In a small pan, heat 2 tbsp Shobhna’s Organic Desi Ghee. Add cumin seeds, dried red chillies, mustard seeds (optional), garlic slices, and hing. Let them sizzle until fragrant.

6. Finish with Tarka: Pour the sizzling ghee tarka over the hot daal. Garnish with fresh coriander.

■ The magic is in the tarka ■

Our Masala Daal, finished with a sizzling Desi Ghee tempering made from Shobhna’s Organic Desi Ghee, is pure comfort food.

Golden, aromatic, and nourishing – this is Ayurveda on your plate.