Ingredients:

  • 1 cup red lentils (masoor dal) (200 g)
  • 4 cups water (960 ml)
  • ½ teaspoon turmeric powder (2 g)
  • 2 tablespoons vegetable oil (30 ml) or ghee
  • 1 teaspoon cumin seeds (5 g)
  • 1 medium onion, finely chopped (150 g)
  • 2 garlic cloves, minced
  • 1-inch piece ginger, grated
  • 1-2 green chilies, slit (adjust to taste)
  • 1 large tomato, chopped (150 g)
  • 1 teaspoon garam masala (5 g)
  • Salt to taste

Instructions:

  1. Rinse the red lentils under cold running water until the water runs clear.
  2. In a medium saucepan, combine rinsed lentils, water, turmeric, and salt. Bring to a boil.
  3. Skim off any foam that forms.
  4. Reduce to a simmer, cover, and cook for 20-25 minutes until lentils are soft and creamy. Stir occasionally.
  5. In a small frying pan, heat oil or ghee over medium heat.
  6. Add cumin seeds and sauté until fragrant (about 30 seconds).
  7. Add chopped onions and cook until golden brown.
  8. Stir in garlic, ginger, and green chilies; sauté for 1-2 minutes.
  9. Add chopped tomatoes and garam masala, cooking until tomatoes soften.
  10. Pour the tadka over the cooked dal and stir well. Adjust seasoning if needed.
  11. Serve hot with rice or bread, garnished with fresh cilantro if desired.