Masoor Dal Tadka (Tempered Red Lentil Dal)

Method

1. 1

   Rinse the lentils until the water runs mostly clear, then simmer with the turmeric and 900 ml water until soft and falling apart, about 18 minutes, skimming any foam.

2. 2

   Meanwhile soften the onion in the vegetable oil, add half the garlic, the ginger and green chili, and cook 2 minutes.

3. 3

   Stir in the tomato and cook until jammy, about 6 minutes, then fold this base into the simmered lentils.

4. 4

   Mash a portion of the lentils against the side of the pot to thicken the dal, season with salt, and simmer 5 minutes more, thinning with hot water if it looks stodgy.

   💡 Dal should coat a spoon, not stand up on it — too thick just means more hot water.

5. 5

   For the tadka, melt the butter in a small pan, crackle the mustard seed and remaining cumin, then add the remaining garlic and the dried red chilies until the garlic turns light gold.

6. 6

   Pour the sizzling tadka straight over the dal — it should hiss on contact.

   💡 Do this at the table if you can; the sizzle and aroma are half the dish.

7. 7

   Stir in most of the cilantro, scatter the rest on top, and serve with rice or roti.