How to make Dal and Bhuna Masala

FOR THE BHUNA MASALA- Just using 4 Spices, The Basic Indian Curry Paste


    1. 1½ Tsp Cumin
    2. 2 Tbsp EVOO
    3. 3 Garlic cloves, chopped
    4. 250 g Sliced Onions (Red preferred)
    5. Salt to Taste
    6. 200 g chopped Tomatoes/ 200 g Canned Tomatoes
    7. 1.5 Tsp Kashmiri Red Chillies/ Smoked Paprika
    8. ¾ Tsp Coriander Powder
    9. ½ Tsp Garam Masala (Use the one without chilies added to it)


      1. On medium heat, in a saucepan, toast cumin and add oil to it. Fry until the cumin begins to sizzle
      2. Add Garlic and saute until Golden
      3. Add Onions and cook until they’re transparent, add salt and cook again for 4-5 minutes or until slightly brown
      4. Add Tomatoes and cook until the mixture is boiling
      5. Add the spices and roast the contents, until it seems dry or is oozing oil. Add a little more oil (another 2 Tsp) and salt, if desired
      6. Let the Bhuna (Roast) Masala cool and store in the fridge, to use as needed. (The Bhuna Masala can be used in making other curries as well)
      7. Serves- 3-4 People
      8. PS- More spices can be added to add complexity to the Bhuna Masala. This is the most basic method, that is easy to follow for those new to Indian food or New to cooking

Making Dal (Lentils) with Yellow Lentils

  1. 3/4 Cup Yellow Lentils (Tur Dal)
  2. ¼ Cup Red Lentils (Masoor Dal)
  3. 5 cups Water (4 Cups if using a Pressure cooker to boil Dal)
  4. 2-3 Tbsp Bhuna Masala/ Roasted
  5. 1-inch piece of Ginger Grated
  6. Salt to Taste
  7. For Tempering
      1. 1 Tsp Cumin Seeds
      2. 1.4 Tbsp Ghee
      3. 2 cloves Garlic chopped
  1. Chopped Coriander to Finish off


      1. Soak the lentils in water for a few hours

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