Like many dal recipes, this calls for a “tarka,” or spiced oil mixture added just before serving. The tarka adds an extra dimension of flavor for a truly memorable dish.
|1 1/2||teaspoons||ground coriander|
|1/3||teaspoon||ground red chile|
|1/2||teaspoons||freshly ground black pepper|
|1/4||onion, thinly sliced|
|2||cloves||garlic, thinly sliced|
|3–4||whole dried red chilies|
|~||cilantro, for garnish|
|*Masoor dal is available in supermarkets, Indian markets, or online at e-stores like Indianblend.com and EthnicGrocer.com|
- Combine the dal, water, turmeric, coriander, cumin, chile, pepper, salt, and tomato in a heavy-bottomed pan set over medium-high heat and bring to a boil.
- Adjust the heat to a medium simmer and cover with a lid.
- Cook until the dal is soft—approximately 45 minutes; set aside.
- Heat the oil in a heavy-bottomed skillet set over medium-high heat.
- Saute the onion for several minutes until golden. Adjust the heat as needed to prevent burning.
- Add the garlic and cook for one minute. Do not burn the garlic.
- Add the mustard seeds, red chiles and bay leaf. Cook for 2–3 minutes until the bay leaf is brown. Adjust the heat as needed to prevent burning.
- Pour the mixture into the dal and cook over medium heat, stirring occasionally, for 3–4 minutes.
- Place in a serving bowl and decorate with cilantro.