Lentil Curry with East Indian Bottle Masala

Leander Fernandes
May 30
2 min read

Comforting, hearty lentil curry is a flavourful twist on the traditional dal, spiced with the aromatic East Indian bottle masala. The masala blend adds a rich depth that pairs beautifully with the earthiness of tuvar dal (split pigeon peas). Enhanced with garlic, ginger, and a medley of spices, this dish is further elevated with kasuri methi (dried fenugreek leaves), curry leaves, and a touch of tamarind for that perfect balance. It’s simple, satisfying, and perfect for a wholesome meal when paired with steamed rice or roti.

Ingredients

For the dal:

200 grams tuvar dal (split pigeon peas) (Soak for at least 3–4 hours and boil until soft)

For the curry:

2 onions, finely chopped

1 vegetable stock cube

1 tbsp dry fenugreek leaves (kasuri methi)

20 grams garlic cloves, sliced

15 grams ginger, finely chopped

A few curry leaves

1 tsp cumin seeds

Salt, to taste

Spice Powders:

1 tsp chili powder

½ tsp turmeric powder

½ tsp garam masala powder

½ tsp pepper powder

¼ tsp asafoetida (hing)

1 tbsp East Indian bottle masala powder or according to taste (Malwani masala powder can be used as a flavorful alternative to East Indian Bottle Masala powder.)

Other:

1 tbsp tamarind pulp

½ to 1 cup water, as needed

A handful of fresh coriander leaves, finely chopped

Method

1. Heat oil in a pan. Add cumin seeds and allow them to splutter.

2. Add the sliced garlic, chopped ginger, and curry leaves. Sauté until aromatic.

3. Stir in the chopped onions and cook until lightly browned.

4. Add all the spice powders and mix well. Pour in ½ cup of water and let it simmer for a minute.

5. Add the tamarind pulp, stock cube, and another ¼–½ cup of water as needed.

6. Stir in the dry fenugreek leaves and the boiled dal. Mix everything well.

7. Let the curry simmer for about 2 minutes, allowing the flavours to come together.