Val dal masala curry

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 400g - val dal (anapa ginjala pappu) soaked for 4hrs and inner dal is pressed out with thumb and index finger
  • 2.5 tbsp - oil
  • 2 potato, medium, peel and cut into 1 inch pieces (optional)
  • Salt
  • 1 tsp - red chilli powder (add 1/2 tsp extra if potato is used)
  • 1.5 tsp - ginger garlic paste
  • 2 cloves
  • 2 cinnamon
  • 2.5 inch piece bay leaf
  • 2 tomatoes, cut into small pieces
  • 2 onions
  • 6 green chillies
  • 1 tbsp - coriander/dhania powder
  • A pinch of turmeric powder
  • 2 tsp - chopped, coriander
  • 1 tbsp - paste fresh coconut and 1 tsp - poppy seeds

How to Make Val dal masala curry

  • Heat oil in a cooker, add cloves, cinnamon and bay leaf, fry for a few sec.
  • Add turmeric powder, ginger garlic paste, fry for 2 mins.
  • Make a paste of onion, chillies and coriander powder.
  • Add onion paste, fry till the raw smell goes.
  • Add red chilli powder, tomato pieces, cook till the tomato becomes soft.
  • Add dal, salt and potato (if desired) and 250ml water, close the lid and cook.
  • Wait up to 3 whistles, remove the lid after 5 min, add coconut paste.
  • Mix gently and let it simmer for 2 to 3 min.
  • Sprinkle chopped coriander and remove from fire.
  • Serve this protein rich and delicious curry with fried rice/chapatti/poori/even idli.