Serves 4
Directions
- 1Wash the lentils thoroughly.
- 2Place the lentils in a pot and add the chopped tomatoes, garlic cloves, turmeric, garam masala, salt, chilli powder, and enough water to cover by two inches.
- 3Cover and simmer until cooked.
- 4In a separate pan, heat the ghee and sauté the onion, cumin seeds, and mustard seeds to create the tarka.
- 5Pour the tarka into the cooked daal and mix well.
- 6Garnish with crushed black pepper.
Ingredients
- 1 cup red lentils
- 1 cup yellow lentils
- tomato, chopped
- garlic bulb
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp salt
- 1 tsp chilli powder
- 2 tbsp ghee
- 1/4 whole onion
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- black pepper (optional)
Equipment
potpanwooden spoonknife
Tips
- The daal consistency can be adjusted by cooking it down longer or adding more water.
- The tarka can be simplified by only using cumin seeds, or kept more complex as preferred.
- Serve the daal with rice or roti.
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