Ingredients:

  • 1 cup Masoor Dal (Split Red Lentils), rinsed thoroughly
  • 4 cups Water (or Vegetable Stock)
  • ½ tsp Turmeric Powder, ground
  • 1 tsp Salt, or to taste
  • 2 Tbsp Ghee (or Unsalted Butter/Oil)
  • 1 tsp Cumin Seeds, whole
  • 2-3 pieces Dried Red Chillies, whole
  • 4 cloves Garlic, finely minced or grated
  • 1 inch Fresh Ginger, finely minced or grated
  • ¼ cup Red Onion or Shallot, finely diced
  • 1 small Green Chilli, slit lengthwise (optional)
  • Pinch Asafetida (Hing) (optional)
  • ¼ cup Fresh Cilantro, chopped (for garnish)
  • ½ tsp Garam Masala (optional, for Tarka)

Instructions:

  1. Rinse the Masoor Dal in a fine-mesh sieve under cold running water until the water runs clear. This removes starch and prevents excess foaming.
  2. Combine the rinsed dal, 4 cups of water/stock, and the turmeric powder into a heavy-bottomed pot.
  3. Bring the mixture to a rolling boil over high heat. Skim off any grey foam that rises to the surface.
  4. Reduce the heat to low, cover the pot loosely, and simmer for 20-25 minutes, or until the lentils are completely soft and have broken down into a creamy consistency. Stir occasionally.
  5. If the dal is too thick, stir in a splash of hot water. Season generously with salt. Keep warm.
  6. Heat the ghee or oil in a small saucepan over medium heat until shimmering.
  7. Add the cumin seeds and whole dried chillies. Fry for 15-30 seconds until the cumin seeds sizzle and turn light brown.
  8. Add the diced onion/shallot, minced ginger, and minced garlic (and Asafetida, if using). Sauté until the onions are translucent and the raw smell of garlic has dissipated (about 2 minutes).
  9. If using, add the slit green chillies and cook for a final 30 seconds. Remove the pan immediately from the heat. If using Garam Masala, sprinkle it into the hot ghee mixture now.
  10. Pour the entire contents of the hot tarka pan (spices and oil) directly over the cooked dal in the larger pot.
  11. Stir the tarka gently into the dal. Taste and adjust salt or acidity (e.g., a squeeze of lemon juice).
  12. Ladle the Masoor Dal into bowls and garnish generously with fresh chopped cilantro.