Masoor Dal Shorba (Red Lentil Soup with Mustard Oil Tempering)

Method

1. 1

   Simmer the lentils with the turmeric, half the garlic, the tomato and 900 ml water until fully soft and starting to fall apart, about 18 minutes, skimming any foam.

2. 2

   Whisk or lightly mash the lentils to a coarse, spoonable consistency.

   💡 Bengali dal shorba stays thin and brothy — don't blend it smooth, or it turns into a different dish.

3. 3

   In a small pan, crackle the mustard seed and dried chilies in the mustard oil, then add the remaining garlic and ginger and fry until golden.

4. 4

   Pour the sizzling tempering straight into the pot and simmer 3 minutes to marry the flavors.

5. 5

   Season with salt, finish with lemon juice and cilantro, and ladle hot over rice or drink it on its own.