Daal Masoor (Yellow Lentils)

Easiest meal ever. Takes only 30 to 40 mins to complete, tastes great, extremely simply recipe.

Ingredients

Daal 1 cup

Salt ½ tsp

Red Chili Powder 1 tsp

Mustard Powder ½ tsp

Garlic 10 - 14 cloves

Cumin Seeds 1 tsp

Oil/ Ghee As needed

Method

Wash and clean the daal throughly, then leave to soak in hot water for 10-15 mins. In a deep pan, add about 2-3 glasses of water. Add the salt, chili, haldi and about 5-7 cloves of garlic. Cover and wait for the water to boil. Once it starts to bubble, add 1 tbsp ghee, stir once to make sure it dissolves and add daal. Stir daal through the spiced water, lower the flame, cover and set to cook. Stir occasionally, make sure it doesn't stick together or overcook.

If it's too watery, leave on high flame for a few minutes, it should thicken in a bit. If it's too thick, add a little water or a little milk (more flavor, richer taste). It it burns, add milk and transfer to a new pot. The milk should hide the burnt taste.

Once your daal has thickened to whichever consistency you prefer, prepare the tarka. Now, I use only garlic and cumin seeds but I've seen people add ginger, tomatoes, green chillies, coriander, etc. Use whatever you like.

In a pan, add some ghee/oil. Chop up the remaining garlic and add to the pan. Once it starts changing color, add the cumin. Make sure both are lightly toasted then pour on the daal (make sure it's still cooking, don't turn off the heat) and cover immediately. Leave to cook for 1-2 mins, stir and serve.

Comments

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