Masala Dholl
Creamy, slow-cooked pea dhal simmered with tender brinjals, whole garlic cloves, and aromatic curry leaves.
This is my mum’s traditional masala dholl recipe — soft, mushy pea dhal simmered with whole garlic, sliced onions, brinjals, curry leaves, turmeric and masala. The tomato is cooked down properly until the oil separates, creating a rich, deeply spiced base. Comfort food at its best, perfect with rice or roti.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Cook the Dhal
Rinse 1 cup of pea dhal under cold water. Pressure cook with enough water until completely soft and mushy, then set aside.
- 2
Build the Spiced Base
Heat 2 tbsp oil in a large pot or pan over medium heat. Sauté the sliced onion until soft. Add 3 to 4 whole garlic cloves, 1 tsp chilli flakes or whole dried red chillies, and a handful of curry leaves.
- 3
Stir in ½ tsp turmeric powder and 1 to 2 tsp curry masala, cooking briefly for 30 seconds to deepen the flavour.
The rest of this recipe
There’s 6 more ingredients and 5 more steps to go.
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Ivana Sanshia’s note
Dhal (also spelt dahl) means lentils, and this recipe uses pea dhal.
Pressure Cooker Settings: Rinse dry pea dhal thoroughly. Add to a pressure cooker with 3 cups of water and a pinch of turmeric. Cook on High Pressure for 15–20 minutes (or 4–5 whistles on a stovetop cooker), then allow a natural release for 10 minutes before opening and whisking until smooth.
Mum’s note
Leaving the garlic cloves whole is my mum's signature touch! As they simmer in the dhal, they become so soft and sweet that they melt in your mouth without overpowering the gravy.
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