Masoor Dal

Serves 2

You will need:

• For the dal
• 250g red lentils
• 2 tbsp ghee or oil
• 1-2 dried red chillis
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp salt
• 1 tsp ground turmeric
• 600 ml warm water

• For the tempering
• 2 tbsp ghee or oil
• 2 dried red chillis
• 1/2 tsp cumin seeds
• 1/2 tsp nigella seeds
• 1 garlic clove, cut into slivers
• 4 fresh curry leaves

Wash the lentils in cold running water, then place in a bowl and soak for 30 minutes in fresh cold water. (If you do not have time to soak the lentils, then just wash them before adding to the pan – red lentils cook quickly and so do not need long soaking.)

In a heavy based pan that has a lid, heat 2 tbsp of oil or ghee over a medium-high heat. Add the dried red chillis to the pan, followed by the minced onion and garlic. Cook, stirring, until they just start to colour.

Add the soaked lentils to the pan, then the salt and ground turmeric. Add 600 ml of warm water to the lentils and bring to the boil. When the surface of the water is bubbling, cover the pan, lower the heat and simmer gently for 30 minutes. Stir occasionally to ensure the dal is not sticking to the base of the pan. Once the dal is cooked, place the lid back on the pan and keep warm while preparing the tempering.

In a small frying pan, heat the remaining 2 tbsp of oil or ghee over a high heat. Working very quickly so the tempering does not burn, add the dried red chillis, cumin seeds, nigella seeds, garlic slivers and finally the curry leaves. Cook for a few seconds, the pour the tempering oil and spices over the warm dal in the pan. Next, take a spoonful of the dal and place it in the frying pan to absorb any remaining oil – take care whilst doing this as the oil may splutter – then tip the spoonful of dal from the frying pan back into the main dal pan.

Serve immediately, ladling the dal into separate serving bowls.

TIP: The recipe has been amended from the original to reduce the serving size. Simply double the lentils and water to take it back to the original recipe for 4 servings.

TIP: The tempering is essential for the flavours of the dal.

TIP: This is best served with bread and a vegetable side.

Original Recipe: Asma Khan – Asma’s Indian Kitchen