Masoor Dal

Preparation

1. 1

   Wash and drain the lentils.

2. 2

   In a large pot, combine water, lentils, finely chopped onions (one of the two halves), one garlic clove, one green chili (cut lengthwise, optional), one tablespoon of ghee, chopped tomato, salt, chili powder, and any of the optional spices you choose to use.

3. 3

   Bring the water to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils are tender but still hold their shape.

4. 4

   While the dal simmers, heat the remaining ghee in a pan over medium heat.

5. 5

   Add the cumin seeds, mustard seeds, and curry leaves (if using) and cook for 30 seconds, or until fragrant.

6. 6

   Add the remaining chopped onion and sauté until translucent.

7. 7

   Add the remaining garlic clove, minced ginger (about an inch), green chilies (to taste, cut in half), and cook for another minute.

8. 8

   Stir in chopped coriander leaves and set aside.

9. 9

   Once the lentils are cooked, stir the dal for about 2 minutes until it thickens slightly.

10. 10

    Remove from heat and stir in the prepared tadka (step 6-8) and chopped coriander leaves.

11. 11

    Serve hot with rice or roti.

Recipes are original creations developed with AI assistance and are not intended to reproduce the work of any chef or publication.