Fiji-Style Dal (Using Yellow Lentils & Masoor Dal)

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Ingredients:

For the Dal:
 
  • ½ cup yellow lentils (split yellow peas)
  • ½ cup masoor dal (red lentils)
  • 4-6 cups water (adjust for desired consistency)
  • ¼ cup onion, finely chopped
  • 3-4 garlic cloves, minced
  • 2 chopped green chilies (adjust to taste)
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt (or to taste)
  • 1 large tomato, chopped
  • 1 tablespoon ghee (optional, for richness)
  • 1 cup chopped spinach or amaranth greens
  • Chopped cilantro (to taste, optional)

For the Tadka (Tempering):

  • 2 tablespoons ghee or oil
  • 1 tablespoon chopped onion
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds (optional)
  • 1-2 garlic cloves, sliced thinly
  • 1-2 dried red chilies
  • 1 sprig curry leaves (optional but recommended)
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • ½ teaspoon garam masala or Fiji masala
  • ¼ teaspoon asafetida (hing)
  • Handful of fresh cilantro, chopped (for garnish)
  • Lemon wedges (for serving)
  • Instructions:
Step 1: Prepare the Lentils

  • Rinse both yellow lentils and masoor dal thoroughly under cold water until the water runs clear. This removes excess starch and prevents stickiness.
  • In a pot, add the lentils with 2 cups of hot water, turmeric, and salt.
  • Bring to a boil over medium heat, and skim off any scum that forms on top.
  • Add onions, garlic, green chilies, and chopped tomatoes to the boiling lentils. Stir well.
  • Pour in 2-3 more cups of hot water, and add 1 tablespoon of ghee (optional) for extra richness.
  • Reduce heat to low and simmer uncovered for 30-40 minutes, stirring occasionally, until the lentils are soft and creamy.
  • Once the lentils are fully cooked, stir in chopped spinach or amaranth greens and chopped cilantro. Simmer for another 5 minutes until the greens are wilted.
Step 2: Prepare the Tadka (Tempering)

  • In a small pan, heat ghee or oil over medium heat.
  • Add mustard seeds (if using) and let them pop. Then add cumin seeds and let them sizzle.
  • Stir in chopped onions and sauté until golden brown.
  • Add sliced garlic, dried red chilies, and curry leaves, frying for about 30 seconds until fragrant.
  • Sprinkle in turmeric, red chili powder, garam/Fiji masala, and asafetida (hing). Stir everything well and turn off the heat.
Step 3: Combine & Simmer

  • Pour the hot tadka over the cooked dal and mix well.
  • Cover the pot and let it sit for 5-10 minutes to allow the flavors to meld together.
Step 4: Garnish & Serve

  • Sprinkle with fresh cilantro and serve hot with roti, rice, or fresh bread.
  • Squeeze lemon juice over the dal before eating for a fresh, tangy kick.
Tips for the Best Fiji-Style Dal:

✔ For a thicker dal – Reduce the water slightly or let it simmer longer.
✔ For a smoother texture – Use a whisk or immersion blender to lightly blend the dal before adding the tadka.
✔ For added depth of flavor – Let the dal rest for 30 minutes before serving; flavors will intensify over time.


This Fiji-style dal is packed with warmth, flavor, and nutrition—perfect for a comforting meal. Hope you enjoy it!  😊

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