Ingredients:

  • 1 cup (200g) Musur Dal (Split Red Lentils)
  • 3 cups (720ml) Filtered Water
  • 0.5 tsp Turmeric powder
  • 1 tsp Sea salt
  • 2 Green chilis, slit lengthwise
  • 2 tbsp Ghee
  • 1 tsp Cumin seeds
  • 2 Dried red chilis
  • 5 Cloves of garlic, thinly sliced
  • 1 Medium red onion, finely chopped
  • 1 Small tomato, diced
  • 1 handful fresh coriander leaves, chopped

Instructions:

  1. Rinse the 200g of Musur Dal thoroughly in a fine mesh sieve. Note: Keep going until the water runs clear to ensure a clean flavor.
  2. Place lentils in a heavy pot and add the 720ml of filtered water, 0.5 tsp turmeric, and the 2 slit green chilis.
  3. Bring the mixture to a boil over medium high heat. Watch for the foam that rises to the top and skim it off with a spoon.
  4. Reduce heat to low, cover partially, and simmer for 15-20 minutes. Cook until the lentils are soft and starting to dissolve.
  5. Add the 1 tsp sea salt once the lentils are soft. Note: Salting too early can sometimes toughen the lentil skins.
  6. Whisk the dal lightly for about 30 seconds to create a creamy consistency while keeping some texture.
  7. Heat 2 tbsp ghee in a small skillet over medium heat until it shimmers and a faint wisp of smoke appears.
  8. Drop in the 1 tsp cumin seeds and 2 dried red chilis. They should sizzle and darken within 5-10 seconds.
  9. Add the 5 sliced garlic cloves. Fry them for 1-2 minutes until they turn a deep golden brown and smell nutty.
  10. Toss in the red onion and diced tomato. Sauté for 3-4 minutes until the onions are translucent and the tomatoes have softened into a jammy consistency.
  11. Pour the sizzling tempering mixture directly into the pot of cooked lentils. Note: Be careful, as it will hiss and splatter beautifully.
  12. Stir gently to combine and simmer for another 2 minutes to let the flavors meld.
  13. Garnish with the fresh coriander and serve immediately while the aromatics are at their peak.