Red lentil dal

Prepared 0 of 6 steps

1. 01

   Rinse the lentils

   Rinse the red split lentils under cold water and transfer to a large pot. Add 1000 ml of water and turmeric. Bring to a boil, skimming off any light foam that forms at the surface.

2. 02

   Start cooking

   Reduce heat and simmer the lentils uncovered for 18-22 minutes, stirring occasionally from the bottom. The lentil grains should become very soft and start to break apart. If the mixture becomes too thick, reduce the heat.

3. 03

   Make the tomato base

   Cook the finely chopped onion in 20 g ghee for 7–8 minutes. Add the grated ginger, half the minced garlic and ground coriander and cook for 1 minute. Add the chopped tomatoes and cook for another 7 minutes until soft.

4. 04

   Combine with lentils

   Add the tomato-onion mixture to the lentils along with salt. Stir and cook for 5-7 minutes: the dal should become smooth and slowly slide off a spoon. Do not leave the thick mass unattended, as it can easily stick to the bottom.

5. 05

   Make the hot spice tempering

   In a small pan, melt the remaining 20 g of ghee. Add cumin seeds and broken dried chili, cooking for 20 seconds. Stir in the remaining garlic and cook for another 30 seconds until fragrant but not blackened.

6. 06

   Finish the dal

   Carefully pour the hot spiced ghee into the lentils, keeping clear of splashes. Stir in the garam masala and lemon juice and heat for 1 minute. Add chopped coriander, distributing the spices evenly between portions.