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Dal Recipes Three Ways with Hing Powder

December 1, 2021

Strong and not so pleasant aroma and extremely pungent taste is a perfect way to define asafoetida or hing. First introduced in India back in 16th century, asafoetida is obtained from a specific variety of fennel plant in form of gum. Highly prized for its unique flavours and digestive properties, hing is often a commonly found spice in Indian kitchens and pantry. It is one of the major spices used in Indian cuisines for infusing aroma and flavour to a dish. In Jain food it is one of the major ingredients often used as a replacement for Onion and garlic.

The spice is available in two forms: in its pure form as a sticky brown lump that is oil soluble and milky white asafoetida that is water soluble. Since pure hing is extremely strong and pungent due to presence of sulphur compounds, it usually mixed with starch and sold in compound form. When added to lentils and curries or even dry vegetables in form of tempering or by dissolving it in water in just right amount, the aroma and flavours it exudes is enticing. In India it is used not for juts its flavour but also it many medicinal properties including a good digestive aid, anti-flatulent, anti-epileptic, gastric problem, bronchitis and many more.

Cee Pee Spices brings the finest quality hind powder at best of Hing Powder price. If you are looking for hing powder online buy it on Amazon, Big Basket and Grofers. However, today we will explore three different ways to cook dal with hing powder.

Dal Recipes Three Ways with Hing Powder

Lentils with Hing Powder: First Recipe


  • 1 Cup Moong Dal, washed and soaked for one hour
  • 2½ tsp Ghee or Clarified Butter
  • ½ tsp Cee Pee Turmeric Powder
  • 1 tsp Cee Pee Jeera
  • ½ tsp Cee Pee Hing
  • ½ tsp Cee Pee Red Chilli Powder
  • Salt to taste
  • Water


  1. In a pan, add water, salt, turmeric powder, red chilli powder, two teaspoons of ghee and moong. Mix everything properly and boil the dal for about 10 minutes on medium-low heat.
  2. Once dal is cooked, prepare tempering in another pan. Heat ½ tsp ghee, add jeera and hing. Sauté it for few seconds and pour it over dal.
  3. Mix it with gentle hands and serve the dal with hing tadka hot and fresh with roti or rice.

Lentils with Hing Powder: Second Recipe


  • 2 Cups Moong Dal, washed and soaked for one hour
  • 1 Fresh Green Chilli split lengthwise
  • 2 tbsp Fresh Coriander Leaves, chopped
  • 1 tsp Cee Pee Jeera
  • ¾ tsp Cee Pee Hing Powder
  • ½ tsp Cee Pee Turmeric Powder
  • Salt to taste
  • 1½ Cup Water
  • 1 tbsp Ghee or Clarified Butter


  1. Begin with heating some oil in a pressure cooker. When heated, add cumin seeds, let them splutter until they become golden brown and add hing. Keep the flame at medium.
  2. Next, add moong dal and fry it for around 3 minutes. Keep stirring occasionally.
  3. Now add turmeric powder, green chilli, salt and water. Mix it well and pressure cook it for 3 whistles.
  4. Turn off the flame and let the pressure release naturally. Open the lid and mash the dal the gentle hands.
  5. Garnish it with coriander leaves and serve fresh with roti or rice.

Lentils with Hing Powder: Third Recipe


  • 1 Cup Arhar Dal, washed and soaked in hot water for 15 minutes
  • 2 tbsp Cee Pee Sambar Masala
  • 1 teaspoon Tamarind extract
  • ½ tsp Cee Pee Black Mustard Seeds
  • 6 Fresh Curry Leaves
  • ½ tsp Cee Pee Turmeric Powder
  • Salt to taste
  • ½ tsp Cee Pee Hing Powder
  • 2 tbsp Ghee or Clarified Butter
  • 1 Dried Red Chilli, broken in two pieces
  • ½ Onion, chopped
  • 1 Tomato, diced
  • Vegetables of choice, peeled and diced
  • 1 tbsp Fresh Coriander Leaves, chopped for garnish


  1. Begin with putting hing in small amount of hot water and let rest for 5-7 minutes. Extract the water and keep aside.
  2. Next, in a pressure cooker, add soaked arhar dal, turmeric powder, a table spoon of oil and hing water. Cook it for three whistles and let the steam release naturally. Mash the dal with a ladle.
  3. Now add to the pressure cooked diced vegetables, turmeric powder, red chilli powder and salt. Add two cups of water; give it a good stir and cook it on medium high flame for one whistle. Ensure that vegetables are not mushy.
  4. Once again, let the pressure release naturally. Open the lid and add tamarind extract to the cooker. Add sambar powder and mix it thoroughly so that no lumps are formed.
  5. Adjust the consistency of the sambar by adding more water according to your liking.
  6. Let the sambar simmer over low-medium heat for another 10 to 12 minutes so that tamarind flavours is absorbed properly and raw water is cooked. Make sure cooker is uncovered.
  7. Serve it hot with variety of dishes including rice, idli, dosa, vada and more and enjoy the delish flavour of hing.

Cooking is a powerful art and science that brings out the best of flavours from certain combination of herbs and spices. Hing or asafoetida is one such power packed spice that offers a punch of flavour to entire dish with just a pinch or two. With Ceepee’s Hing Powder, prepare the flavoursome delicacies for your get together or daily meals. Now you can avail Ceepee’s Hing online buy it on Amazon, Grofers, BigBasket and other platforms at best Hing Powder price.



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