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Masoor Daal with Tarka

Red lentils simmered until silky, then finished with a sizzling tarka of cumin, garlic and dried chilies. Weeknight comfort for very little money.

Prep 5 minCook 30 minTotal 35 minServes 4

Ingredients

  • 1 cup red lentils (masoor), rinsed
  • 4 cups water
  • ½ tsp turmeric
  • 1 tsp salt
  • ½ tsp red chili powder
  • 1 medium tomato, chopped
  • 3 tbsp oil
  • 1 tsp cumin seeds
  • 4 garlic cloves, sliced
  • 3 dried red chilies
  • 2 tbsp fresh coriander

Instructions

  1. Simmer lentils, water, turmeric, salt, chili powder and tomato, partly covered, until the lentils collapse.
  2. Whisk briefly for a smoother texture. Add hot water if it is thicker than you like.
  3. For the tarka, heat oil until shimmering. Add cumin, garlic and dried chilies and fry until the garlic is golden.
  4. Pour the tarka over the daal, cover for 1 minute to trap the aroma, then add coriander.

Tips

  • Daal thickens as it stands; loosen with hot water before serving.
  • Pull the garlic as soon as it turns golden; brown garlic tastes bitter.
recipenkitchen.com/recipes/masoor-daal · RecipenKitchen