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Chilke waali Masoor dal with Rocket -

I heart dals, my lunch/dinner table is incomplete without a Dal taking center stage. I find that my meals are somehow not good without the reassuring comfort that a well made Dal offers. Also being an Indian, I feel that I have some sort of authority on Dal and I usually snort in my Tea when I see readymade Dal packets sold in supermarkets OR “Dal Soup” sold in restaurants. Maybe I am a bit of a “Dal Snob” because actually, you can’t teach a desi a trick or two about Dals.


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Processed with VSCO with f1 preset


Having said that it is always humbling to stumble upon new Dal recipes that you have never tried and tasted before. And it is even great when you cook it, and it blows your mind with its sheer deliciousness. I had one such humbling moment a few days ago when I stumbled upon this “Sabut Masoor Dal with Arugula” recipe on the fabulous blog “Passionate about Baking.” I have been a silent admirer of Deeba’s blog for a while. Her pictures and her food is simply awe inspiring.


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Processed with VSCO with q5 preset


Now while I cannot bake like her to save my life, I can definitely try and cook a Dal. And let me tell you this Dal has been one of the best Dals I have eaten in my life. It was deliciously buttery and creamy and tasted so good just on its own. It was so good that I have made it thrice in 2 weeks and even done a variation of it with vegetables like Carrots, Zucchini and even served it grilled Haloumi and it tasts as delicious.


Head over to Deeba’s blog for the complete recipe or just follow her recipe below.


Recipe: Cooking time 30 minutes, Soaking time 60 minutes


2 cups masoor dal with skin (Chilke waali Masoor Dal)

2 small onions, chopped

1 tsp garlic paste

1 tsp ginger paste

1 tsp Haldi powder

1 tsp dhania powder

A pinch of Heeng (Asafoetida)

2 small tomatoes finely chopped

2 green chilies chopped

Salt to taste

1 1/2 – 2 cups rocket greens chopped

1 1/2 tbsp Oil or Ghee (I used vegetable Oil)

For Garnishing:

1/2 cup yogurt (dahi) whisked and at room temperature

1 tsp ghee



Soak the dal in water for atleast 1 hour

Heat oil or ghee in the pressure cooker and add Heeng.

Add the Ginger Garlic Paste, Green chilies, chopped Onions and cook till they are golden brown but not burnt.

Add the Coriander powder, Turmeric Powder, and Salt and cook on a low flame for seconds.

Add the Tomatoes and-and cook till they release oil.

Now add the Rocket leaves and cook till they wilt. You can also substitute Rocket with Spinach/Kale or Swiss chard. Alternatively, if you want you can completely skip the greens.

Drain the Dal and add it to the pressure cooker and saute for a few minutes. Now add water and cook under pressure for around 15 minutes.

Open the lid once the steam is released from the pressure cooker and add the Yogurt. You need to make sure it is at room temperature, or it will split in your dal.

Once ready to serve, top it up with some Ghee and squeeze a little Lemon juice.

You can serve this dal with anything or just eat it on its own.