Lentils (Dal)
This is a big batch, approximately 8 servings. Half the recipe, or make the whole amount and freeze any leftovers.
2 cups lentils (1 c. red masoor dal + 1 c. small yellow dal)
7 cups water
3 cloves garlic, chopped
½ to ¾ teaspoon turmeric
2 plum tomatoes, chopped
2 teaspoons salt
Rinse and pick over lentils. Soak them for 15 – 30 min. Drain and add the 7 cups water. Bring to a boil, skim off foam. Reduce heat and add the turmeric and chopped garlic. Simmer covered for ½ hour. Then add plum tomatoes and salt and simmer, uncovered for ½ hour more.
For the Tarka:
3 Tablespoons oil
1 teaspoon cumin seeds
3 cloves garlic, chopped
½ teaspoon cayenne pepper
Heat the oil on medium-high heat, when heated up add the cumin seeds and cook until they sizzle and pop but are not too browned then add the garlic and then the cayenne and cook for about a minute more, careful not to burn the garlic. Then add this mixture to the lentils and stir in. It’s ready to serve with rice or Naan.
cookinginkarachi 