Masoor Dal Lashun Tarka | Split Red Lentils with Garlic Tempering

Lentils are the mainstay of simple home food in India. I remember eating dal-roti on hot summer afternoons in Delhi. Back from school, this simple meal was ideal to satisfy with most desperate of hunger pangs, not to mention provide complete nutrition. Dals in our home were always prepared to a thick consistency, and loaded with ghee tarkas. I do the same now, and as one of my favourite dals is Masoor, I make this easy recipe for quick afternoon meals.

Ingredients:
1 cup Masoor Dal (Split Red Lentils)
1/2 tsp haldi (turmeric)
1/2 tsp zeera (cumin)
1 tsp garlic, minced
Salt, to taste
1/2 tsp lal mirch (red chili powder)
1 tbsp ghee (clarified butter)

Method:

1. Wash the red lentils and soak for 20 minutes.
2. Place in a pressure cooker with one and a quarter cup of water.
3. Stir in the turmeric. Pressure cook the lentils on medium heat for two whistles.
4. Remove from heat, and let the pressure drop completely, then remove the weight and cover.
5. Add another half cup of water to the lentil and salt to taste.
6. Cook on a low heat for five to seven minutes.
7. Prepare the tempering by heating the ghee in a small saucepan.
8. Add the cumin and garlic. Fry on low heat for around a minute.
9. Add the red chili powder. Turn off the heat.
10. Pour directly over the cooked lentils.

Serve hot with roti, paratha, or rice.

Vegan Substitute: Replace ghee in this recipe with one tsp cooking oil.

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