Red Lentil Dal Recipe (Indian Masoor Dal)

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Steps

1. Step 1

   Thoroughly rinse the lentils in cold running water. Drain thoroughly. If you haven't done so already, dice the onion and mince the garlic. Set aside.

2. Step 2

   Heat the oil (or ghee) in a large pot or Dutch oven over medium-high heat. Add the dried red chilies and cook for 1 minute before adding the diced onion. Mix well to combine. Cook, stirring frequently until the onions start to soften (approximately 5 minutes or so). Stir in the garlic and continue to cook for an additional 1-2 minutes.

3. Step 3

   Add the salt, turmeric powder, and red lentils to the pot. Mix to combine, add the chopped tomatoes and fill with 6 cups of water. Bring to a low boil. When bubbling, cover, and reduce heat to low. Simmer for 30-45 minutes, stirring occasionally.

4. Step 4

   Approximately 5 minutes before you're ready to serve, prepare the "tadka" (aka tempering). Set a medium skillet over high heat. Add the oil, dried red chilies, and cumin seeds. Allow the dried chilis and cumin seeds to cook for approximately 3-5 minutes, or until fragrant and browned - stir as needed to prevent burning. In the last minute, stir in the garlic.

5. Step 5

   Carefully pour the tempering oil and spices into the pot with the dal. Mix well to combine.

6. Step 6

   Serve with a sprinkle of fresh chopped cilantro, cooked basmati rice, naan, roti, or paratha.

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