Mag ni Dal

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • 1/2 tbsp - oil
  • 1/2 tsp - Black mustard seeds
  • Hing - a pinch
  • Curry leaves - 4 to 5
  • Garlic - 4 medium cloves, chopped
  • Turmeric (as desired)
  • Red chilli powder (as desired)
  • 2.5 - 3.5 tbsps - Curds - preferably, not sour
  • Salt (as per taste)
  • 1.5 cup - Mag
  • 2 - Small tomatoes, chopped
  • 1- Onion, chopped
  • Cilantro for garnishing
  • Water

How to Make Mag ni Dal

  • Wash the mag.
  • Heat the oil in a vessel.
  • Add mustard and hing.
  • When the mustard starts to pop, add the garlic and mix.
  • After about 15 seconds, add the curry leaves.
  • Add onions and raise the flame a bit.
  • Cook till the onions are golden brown in colour.
  • After 45 seconds to a minute, add the tomatoes and mag, and raise the flame a bit more.
  • Add some water depending on how thick or thin you want the dal to be.
  • Add salt - remember that the tomatoes and onions will give off some water - so think about this in the previous step.
  • Cover the vessel with a lid and heat till the dal is almost cooked.
  • Add turmeric and chilli powder.
  • Add the curds.
  • After some time reduce the flame.
  • Once cooked, add cilantro on top.
  • Do not mix in the dal.
  • Will go well with chapatti, kadak tandoori roti, plain steamed rice.