Recipe Details
"This comforting red lentil dal is simmered to creamy perfection with warm turmeric and sea salt, then finished with a 'tadka' of sliced garlic toasted in golden fat. It is a soul-warming, plant-based staple that is as nutritious as it is flavorful."
1 Ingredients
| Qty | Item |
|---|---|
| 1 cup | Red Lentils (Masoor Dal) |
| 3 cups | Water |
| 1 tsp | Turmeric Powder |
| 1 tsp | Sea Salt |
| 2 tbsp | Ghee or Coconut Oil |
| 1 tsp | Cumin Seeds |
| 4 cloves | Garlic Cloves, thinly sliced |
| 0.5 tsp | Kashmiri Red Chili Powder |
| 0.25 cup | Fresh Cilantro, chopped |
2 Instructions
Rinse the red lentils thoroughly in a fine-mesh sieve under cold running water until the water runs clear.
In a medium saucepan, combine the rinsed lentils, water, turmeric, and salt. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and simmer, partially covered, for 15-20 minutes until the lentils are soft and have broken down into a creamy consistency.
While the lentils cook, prepare the tadka (tempering). Heat the ghee or oil in a small frying pan over medium heat.
Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the sliced garlic to the pan. Sauté for 1-2 minutes until the garlic turns a light golden brown (do not let it burn).
Turn off the heat under the small pan and stir in the Kashmiri red chili powder.
Immediately pour the hot tadka over the cooked lentils. Stir gently to combine.
Garnish with fresh chopped cilantro and serve hot with rice or naan.
💡 Tips & Tricks
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·
Rinsing the lentils is crucial to remove excess starch and prevent the dal from becoming overly gummy.
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If the dal becomes too thick after sitting, simply whisk in a little hot water to reach your desired consistency.
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·
For a smoky flavor, you can add a pinch of Hing (Asafoetida) to the oil during the tadka process.
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Kashmiri chili powder is used primarily for its vibrant red color and mild heat; substitute with paprika if you prefer no spice.
? Frequently Asked Questions
Can I use green or brown lentils instead?
Is this recipe gluten-free?
How do I store leftovers?
Can I make this in an Instant Pot?
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