Ingredients:

  • 1 cup Red Lentils (Masoor Dal), rinsed
  • 3 cups Water or Vegetable Broth
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Salt (or to taste)
  • 2 tablespoons Ghee or Neutral Oil
  • 1 teaspoon Cumin Seeds
  • 1/2 teaspoon Brown Mustard Seeds (optional)
  • 4 cloves Garlic, minced
  • 1 tablespoon Fresh Ginger, grated
  • 1 medium Onion, finely chopped
  • 1/2 cup Drained Canned Diced Tomatoes
  • 1 teaspoon Kashmiri Chilli Powder or Paprika
  • 1 teaspoon Ground Coriander
  • 1/2 teaspoon Garam Masala
  • 1/4 cup Fresh Cilantro, chopped (for garnish)

Instructions:

  1. Rinse the red lentils thoroughly under cold running water until the water runs mostly clear. This is crucial to remove surface starch.
  2. Combine the rinsed lentils, 3 cups of water (or broth), turmeric powder, and 1/2 teaspoon of salt in a medium saucepan. Bring to a boil over high heat.
  3. Once boiling, reduce the heat immediately to low, cover loosely, and simmer for 15–20 minutes, stirring occasionally. The lentils should be completely softened and breaking down into a thick texture.
  4. If the dal is too thick, stir in a splash of hot water until it reaches a smooth, flowing consistency. Stir in the remaining salt to taste. Keep warm over very low heat.
  5. Prepare the Tadka: While the dal simmers, heat the ghee/oil in a small, heavy-bottomed pan over medium heat.
  6. Once the fat is shimmering, add the cumin seeds and mustard seeds (if using). Allow them to splutter vigorously for about 30 seconds.
  7. Add the minced garlic and grated ginger. Sauté for 1 minute until fragrant, ensuring the garlic does not burn.
  8. Stir in the chopped onion and cook until soft and translucent, about 5 minutes. Then, stir in the chilli powder and ground coriander, cooking for 30 seconds until aromatic.
  9. Add the drained diced tomatoes and cook until they just begin to soften (about 2 minutes).
  10. Remove the tadka pan from the heat and immediately stir in the garam masala.
  11. Pour the entire hot tadka mixture directly over the simmering dal in the main saucepan. Stir well to combine all the flavours.
  12. Garnish generously with fresh cilantro and serve piping hot with rice or roti.