Dal Tenga

Quick Info

• Prep: 10 mins
• Cook: 20 mins
• Servings: 4

Ingredient Substitutes

• Elephant apple ? Tamarind
• Mustard oil ? Sunflower oil

Ingredients

• 1 cup yellow lentils (masoor/moong dal)
• 2 medium tomatoes, chopped
• 1 elephant apple slice or 2 tbsp tamarind pulp
• 2 green chilies, slit
• 1/2 tsp turmeric powder
• 1 tbsp mustard oil
• 1 tsp mustard seeds
• Salt to taste
• 3 cups water
• Fresh coriander for garnish

Instructions

1. Wash and boil lentils with turmeric until soft.
2. In a pan, heat mustard oil and crackle mustard seeds.
3. Add chopped tomatoes and saut' until soft.
4. Mix in elephant apple pulp or tamarind.
5. Add boiled lentils and simmer 8-10 mins.
6. Garnish with coriander and serve hot.

Tips & Variations

Use mustard oil for authenticity | Elephant apple gives the best sour flavor | Can substitute with tamarind or lemon | Do not overcook lentils | Best eaten fresh

You will love it

Dal Tenga is a light, refreshing vegetarian dish from assam, especially popular in Jorhat households. Unlike heavier lentil curries, it has a sour base made with tomatoes, elephant apple (ou tenga), or lemon juice. The dish is tempered in mustard oil with mustard seeds, turmeric, and green chilies, giving it a distinct assamese flavor. It is often served as part of everyday meals with rice, offering a healthy and tangy option.

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