Lentil Curry

Ingredients

Instructions

1. 1

   Rinse 1 cup of yellow split lentils (toor dal or yellow moong dal) until the water runs clear. Soak 15 minutes, then drain.

2. 2

   In a pot, combine the lentils with 4 cups of water, 1 teaspoon turmeric, ½ teaspoon salt, 1 chopped tomato. Bring to a boil, then reduce to a simmer. Cook 25-30 minutes (or pressure cook 12 minutes) until lentils are very soft and creamy.

3. 3

   Whisk the cooked lentils with a spoon to break them down into a smooth porridge consistency. Add water if too thick — dal should be loose, like thick soup. Add 1 teaspoon more salt.

4. 4

   Make the tarka (essential — this is what makes dal): heat 3 tablespoons of ghee in a small pan over medium-high. Add 1 teaspoon cumin seeds, let sizzle. Add 4 sliced garlic cloves and 1 dried red chili. Cook 30 seconds until garlic is pale gold.

5. 5

   Add 1 teaspoon red chili powder and ½ teaspoon garam masala to the hot oil. Cook 5 seconds (don't burn the spices).

6. 6

   Pour the sizzling tarka over the dal — it will sizzle dramatically. Stir to combine. Finish with chopped fresh cilantro, a squeeze of lemon. Serve with basmati rice or roti.