Biwi Ki Dal

Radzie's picture

Jul. 23, 2013

A healthy mix of lentils in homemade tomato puree and Indian spices! If there is one effortless way to your mans heart (provided he loves dal) then that has to be this. Yes, this recipe gives our very own ma kid al (dal makhini) a healthy makeover with no loss of taste and hence I call it so. You just cannot go wrong with this dish.


Kidney beans 50 Gram , soaked and drained
Masoor dal 50 Gram , whole, soaked and drained
Olive oil 1 Teaspoon
Chopped onions 50 Gram (1 small)
Green chilies 2 Small , slit lengthwise
Tomato puree 150 Gram (about 4 medium pureed)
Salt To Taste
Kasuri methi 1 Teaspoon
For the spice mix
Garam masala 1 Teaspoon (divided)
Cumin seeds 1 Pinch
Turmeric powder 1/2 Teaspoon
Coriander powder 1/2 Tablespoon
Ginger garlic paste 1/2 Tablespoon



1. Cook the soaked dals in pressure cooker with enough water. Mash the cooked dal nicely and keep aside.


2. Heat oil in a pan and add ½ tsp garam masala along with the rest of the ingredients under “spices”. Saute for a minute until raw smell disappears taking care not to burn the spices.

3. Add the onions and chilies, sauté to coat the spices and cook for a couple of minutes to slightly roast.

4. Add the tomato puree and simmer until the raw smell is done.

5. Add the cooked dal along with water, if any. Reduce heat to minimum and let the dal boil and simmer to blend well with the spices. If the gravy thickens add about 50 ml of water.

6. Add the other half of the garam masala, salt and kasuri methi. Mix well to combine. When the flavors have blended well, switch off.


7. Garnish with chopped coriander leaves and serve with steamed rice or rotis.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 135Calories from Fat 21

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat %

Trans Fat 0 g


Sodium 220 mg9.17%

Total Carbohydrates 23 g7.7%

Dietary Fiber 7 g28%

Sugars 3 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet