Mealtime: Budget-Friendly Indian Recipe

I’m the youngest of four children. Growing up, my family of six was definitely on a tight budget, especially when I was younger. Luckily my father, the main cook, was wildly creative and willing to try new things. His favorite fare, and ours, was Indian.

For this Money Issue, I made masoor dal. A staple of cuisines from all parts of India, dal (also known as dahl or daal) refers to both dried lentils and the dish made from them. For this one, I chose dried red lentils. If you have a hard time finding them among the dried beans in your grocery store, try the global food section.

This recipe uses basic spices that are easy to find at any grocery store and shouldn’t cost too much. You’ll add the spices at the end, after cooking them briefly in oil or ghee (Indian clarified butter). This process is called tarka; hence, the dish is masoor tarka dal.

You can serve this plain, with basmati rice or as I did, with roti, the simplest of Indian flatbreads. Roti is made with just wheat flour, water and a little salt and cooked on a dry cast-iron griddle, so it’s easy and quick to make. So many cultures around the world use this type of flatbread, from tortillas to Scandinavian tunnbröd. You can make the dough ahead of time if you want. Kids might enjoy rolling it out!

If you are feeling adventurous when you sit down to eat — and have plenty of napkins — you could even forgo forks.

Masoor Tarka Dal

Serves 4 to 6

Ingredients

For the dal:

• 1 cup dried red lentils
• 1 1/2 cups water
• 1 tablespoon olive oil
• 1 small onion, finely chopped (about 1 1/2 cups)
• 3 cloves garlic, minced
• 2 tablespoons minced ginger
• 1 (14-ounce) can diced tomatoes in juice
• 4 cups vegetable broth
• 1 tablespoon oil or ghee (to cook spices in)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/4 teaspoon cinnamon
• 1/2 teaspoon cayenne (optional)
• Juice of 1 lemon
• Chopped cilantro
• Salt to taste

For the roti:

• 2 cups whole wheat flour
• 3/4 cup water (more as needed)
• 1/4 teaspoon salt
• 1 teaspoon olive oil

Preparation

For the dal:

1. Soak red lentils in 1 1/2 cups of water for about 30 minutes. Most of the water should be absorbed.
2. Preheat a large Dutch oven with 1 tablespoon olive oil over medium heat. Add onions and cook until translucent and soft, about 5 minutes.
3. Add garlic and ginger and cook for an additional 2 minutes, stirring often.
4. Add soaked lentils and remaining water from soaking them, along with tomatoes and broth. Bring to a boil, then lower heat to medium-low and keep at a high simmer/low boil for about 40 minutes, stirring often. Most of the liquid should be absorbed or cooked off, and the lentils should be soft and tender.
5. When the dal is nearly done, heat 1 tablespoon oil or ghee in a small saucepan. Add cumin, coriander, turmeric, cinnamon and cayenne to hot oil and cook, stirring, 30 seconds to 1 minute.
6. Pour the spices over the dal and stir to combine. Salt to taste.
7. Squeeze lemon over the finished dish and serve with chopped cilantro.

For the roti:

1. In a stand mixer or by hand, knead flour, water and salt.
2. Knead for 4 to 5 minutes, adding a tablespoon more water at a time if needed. Dough should be smooth and not sticky.
3. Place dough in a bowl with a little bit of oil to coat the ball, so it doesn’t stick to the bowl. Cover and allow to rest for 30 minutes. Dough can be made ahead of time and refrigerated until needed — just bring to room temperature before using.
4. Separate into about 20 small balls and cover them with a damp cloth.
5. Roll each ball into a thin circle (not quite paper-thin, but not too much thicker).

For the dish:

1. Heat a small frying pan on medium high.
2. Add one rolled-out roti to the skillet and cook for about 1 minute. It should start to puff up. Carefully flip to the other side using tongs or a fork — or your fingers, if you’re careful. Cook for about 30 to 45 seconds on the other side. Bread should be slightly browned on each side and still soft.
3. Place finished bread in a bowl and cover with a cloth.
4. Repeat with remaining dough.

This article appears in Kids VT Money Issue • 2026.

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