Name: Red Lentil Dal with Garlic Tadka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 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

"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 200 g	Red Lentils (Masoor Dal)
3 cups 710 ml	Water
1 tsp 3 g	Turmeric Powder
1 tsp 6 g	Sea Salt
2 tbsp 30 ml	Ghee or Coconut Oil
1 tsp 2 g	Cumin Seeds
4 cloves 12 g	Garlic Cloves, thinly sliced
0.5 tsp 1 g	Kashmiri Red Chili Powder
0.25 cup 10 g	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.

·
Rinsing the lentils is crucial to remove excess starch and prevent the dal from becoming overly gummy.
·
If the dal becomes too thick after sitting, simply whisk in a little hot water to reach your desired consistency.
·
For a smoky flavor, you can add a pinch of Hing (Asafoetida) to the oil during the tadka process.
·
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?

Red lentils cook much faster and break down into a creamy texture. Green or brown lentils will stay whole and require a significantly longer cooking time (about 40 minutes).

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure your spices (like Hing, if used) are certified gluten-free.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months.

Can I make this in an Instant Pot?

Yes! Cook the lentils with water and turmeric on High Pressure for 5 minutes with a natural release, then perform the tadka on the stove as directed.

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