International•budget

Easy Tadka Dal (Lentils)

La vita è bella “It’s your last night here, what would you like to eat,...

Ingredients

Quantities are shown as originally provided.

1.5 teacup red lentils ((masoor or Lens culinaris))
1/2 teacup yellow moong lentils ((the variety with husk/skin removed), found in Pakistani / Indian grocery stores)
1/2 tsp salt ((adjust to taste))
pinch turmeric powder ((haldi))
1/4 tsp cayenne pepper
1 tbsp tomato sauce/passata/canned diced tomatoes (or 1/4 fresh tomato, chopped, skin removed1)
1 garlic clove
6 teacups boiling water, (add more for the consistency of your liking)
2-3 tbsp sunflower oil ((or any other neutral-scented oil, except olive oil))
1 tsp zeera; (cumin seeds)
1 whole garlic clove, (sliced very thin and wide)
1 long, dried red chili ((found in Pakistani / Indian grocery stores) optional)
fresh coriander/cilantro leaves stems and leaves chopped fine

1
Plonk into a medium-sized heavy bottomed pan, (I use a 6 qt stockpot): lentils, salt, haldi, cayenne pepper, garlic clove, tomato sauce and boiling water.
2
Place it on a low-medium flame, cover with lid, but not completely, so as to allow some steam to escape, otherwise the lentils will overflow- you don't want a yellow protein mess on your stovetop.
3
Let it simmer for 30 minutes. You will see that the two breeds of lentils will finally become a velvety puree, indistinguishable from each other; this means it is ready. Smoosh the garlic clove with the back of your ladle, it will blend right in.
4
For the tarka
5
Heat the oil in a frying pan, once the oil is hot, add garlic, dried chili pepper and cumin. As soon as the garlic turns a nutty brown, remove from the stove and pour over the lentils. Take care, it may splatter.Stir and sprinkle with fresh coriander.
6
Serving options
7
With Basmati rice, (see my recipe here);
8
With chapati or naan; or
9
As a soup, with some lemon squeezed in with dollops of yogurt.