This is one of my childhood favourites. Simple yet lip smackingly good. 

I personally love to squeeze the red chillies into the dal while eating, giving it that added hit of spice. 


  • 1 cup raw masoor dal 
  • 1 + 1/4 tsp mustard seeds 
  • 2 whole corn 🌽 cut into pieces 
  • 6 - 10 Whole red chillies
  • Tamarind - golf ball size
  • 4 cups of water 
  • Red chilli powder to taste 
  • 1 tsp turmeric powder 
  • Salt to taste 
  • 1 tbsp oil 


  • Wash and soak the dal to reduce phytic acid and increase digestibility
  • Add 1/2 cup warm water to the tamarind pulp to get a liquid. Strain to remove the tamarind seeds and strings
  • Add 4 cups of water, salt and corn to the pressure cooker. Cook on slow flame for 25 mins post whistle 
  • Open and add the washed and drained dal 
  • Add the red chilli powder and turmeric 
  • Put the pressure cooker lid and let cook till just before the first whistle. Put off the flame
  • Add 1 tbsp oil to a small kadhai and once warm add the mustard seeds
  • Add the dry whole red chillies and stir for a minute 
  • Add this tadka to the dal and mix 
  • Add the tamarind pulp water to taste 
  • Check and adjust the salt as the tamarind liquid might reduce the salt

If you are on any of my programs - corn is starchy vegetable, please accommodate that as per your diet plan. 

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