Masoor Dal

Ingredients

Instructions

1. 1

   Rinse the red lentils under cold water until the water runs mostly clear. Finely dice the onion, chop the tomatoes, mince the garlic, grate the ginger, and chop the fresh coriander so everything is ready before cooking.

2. 2

   Place the lentils, water, onion, tomatoes, garlic, ginger, turmeric, and salt in a medium saucepan. Bring to a boil over medium-high heat, skimming off any foam if needed.

3. 3

   Reduce to a gentle simmer and cook for 14-16 minutes, stirring occasionally so the lentils do not catch on the bottom. The dal is ready when the lentils have collapsed and the mixture is creamy; if it thickens too much before the lentils are fully soft, add a splash of water.

4. 4

   While the dal simmers, heat the rapeseed oil in a small frying pan over medium heat. Add the cumin seeds and let them sizzle for 20-30 seconds until fragrant and slightly darkened, then stir in the ground coriander, chilli powder, and garam masala for 10 seconds. Do not let the spices burn.

5. 5

   Pour the hot tempering into the simmering dal and stir well. Simmer for 1 more minute to blend the flavours, then turn off the heat.

6. 6

   Stir in the fresh coriander, lemon juice, and black pepper. Taste and adjust salt or lemon if needed. Serve hot; for the best texture, let it stand 2 minutes before serving so it thickens slightly.

Nutrition per serving

Notes

• •For an even lower-fat version, dry-toast the cumin seeds in the pan and add 1-2 tablespoons of water before the ground spices instead of using oil.
• •Red lentils cook quickly; avoid a hard boil or they can catch and thicken unevenly.
• •Serve with steamed basmati rice, chapati, or a side of sautéed greens.
• •If you prefer a smoother dal, whisk it vigorously for 20-30 seconds at the end.

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