Ingredients:

  • 1 cup (200g) Split Red Lentils (Musur Dal)
  • 3 cups (720ml) Water
  • 0.5 tsp Turmeric powder
  • 1 tsp Salt
  • 3 Green chilies, slit lengthwise
  • 1 medium Tomato, chopped
  • 2 tbsp Mustard Oil
  • 1 tsp Nigella seeds (Kalo Jeera)
  • 5 Garlic cloves, smashed and roughly chopped
  • 1 medium Onion, thinly sliced
  • 2 Dried red chilies
  • 1 handful fresh Cilantro, chopped

Instructions:

  1. Rinse the lentils. Place 1 cup of red lentils in a fine mesh sieve and wash under cold water until the water runs clear. Note: This removes excess surface starch that can cause the pot to boil over.
  2. Combine and boil. Add the rinsed lentils to a pot with 3 cups of water, 0.5 tsp turmeric, and 1 tsp salt.
  3. Skim the foam. Bring to a boil over medium high heat. Spoon off the white foam that rises to the top during the first 5 minutes.
  4. Add aromatics. Stir in the 3 slit green chilies and the chopped tomato.
  5. Simmer gently. Reduce heat to low, cover partially, and cook for 15-20 minutes until the lentils are completely soft and mushy.
  6. Prep the oil. In a separate small pan, heat 2 tbsp mustard oil until it starts to smoke slightly, then turn the heat to medium.
  7. Bloom the spices. Add 2 dried red chilies and 1 tsp nigella seeds. Fry for 30 seconds until the seeds sizzle and pop.
  8. Sauté the aromatics. Add the 5 smashed garlic cloves and 1 thinly sliced onion. Cook until the onions turn golden brown.
  9. The Sizzle. Carefully pour this hot oil mixture directly into the pot of cooked lentils. Cover immediately with a lid to trap the fragrant steam.
  10. Final Touch. Let it sit for 2 minutes, then stir in the fresh cilantro and serve.