Red Lentil Dal
Ingredients
- 300 gRed lentil (rinsed)
- 1 LMineral water
- 1 tspTurmeric powder
- 2 tbspghee
- 1 tspCumin seeds
- 1 pcOnion (finely chopped)
- 2 pcGarlic (minced)
- 1 pcHot chili pepper (seeded and chopped)
- 2 pcRound tomato (finely diced)
- 1 pcFresh cilantro (chopped for garnish)
Method
A smooth, bound lentil cream punctuated by the crunch of toasted cumin seeds. The steam releases aromas of turmeric and garlic browned in ghee.
- 1
Rinse the red lentils in cold water until the water runs perfectly clear. Drain thoroughly.
- 2
In a pan, pour the lentils, mineral water, and turmeric. Bring to a boil, then lower the heat. The lentils should squash easily under the pressure of a spoon after about 20 minutes.
- 3
In a small skillet, heat the ghee. Toss in the cumin seeds. When they crackle and brown slightly, add the chopped onion, minced garlic, and chili. Sauté until golden brown.
- 4
Add the diced tomatoes to the tarka, let them soften for 2 minutes, then pour everything into the cooked lentils. Mix to bind together. The texture should be coating and homogeneous.
Frequently asked questions
How do you get this dish right?
- Never salt lentils at the start of cooking, it toughens the skin.
- The secret is in the tarka: spices must fry in the fat to release their essential oils.
- If the dal becomes too thick while resting, loosen it with a splash of hot water.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Flavors develop even more the next day.
