Cooked lentils mixed with a tadka or spices sizzled in hot oil. Super easy to make, it’s healthy, comforting and delicious. Dal is served with almost every Indian meal and one never tires of it. Great with dishes made with Masala Mama sauces. —MasalaMama
For the Dal:
red lentils (split masoor), rinsed well and soaked in water
Madras Curry Powder by Masala Mama
medium onion, cubed
1 inch pieces
ginger, grated or finely chopped
Thai green chilis or 1 Serrano or ½ jalapeño, chopped (optional, for additional heat)
plum tomatoes, peeled and chopped, about 1¼ cups fresh or ¾ cup canned
For the Tadka:
ghee, coconut, or olive oil
1 ½ teaspoons
whole cumin seeds
medium cloves garlic, sliced or chopped
Garam Masala by Masala Mama
1 small bunches
fresh cilantro, chopped (about ½ cup)
In This Recipe
Strain lentils and transfer to a heavy pot along with 3 cups of water. Cook the lentils on high heat, uncovered at first, and do not stir. Skim off and discard any froth that forms on the surface of the water.
Add the Masala Mama Madras curry powder, salt, onion, ginger, tomatoes, and green chilis, if using.
Once boiling, reduce the heat to medium, partially cover, and let boil until the lentils are cooked, about 30 min. Keep an eye on it, as the lentils have a tendency to overflow and create a mess. Add ½ to 1 cup more water if the lentils absorb liquid too quickly. It should have the consistency of thick pea soup.
Add Garam Masala at the end.
Heat ghee or oil in a small skillet over medium-high heat. Once hot and shimmering (it’s very important that the ghee or oil is hot) add cumin seeds and bay leaves. The spices should pop almost immediately. Let it sizzle until you see the spices getting darker, 30-60 seconds.
Add the garlic and cook just until the garlic begins to brown around the edges.
Immediately add the tadka to the cooked dal along with the Masala Mama Garam Masala and stir.
Adjust salt to taste, garnish with fresh cilantro and serve hot.