I have been making this for years now. It is a pretty basic dal with a mild flavor. I use red lentils as the dal for this. I sometimes see larger and smaller red lentils at various stores, the smaller ones work better but both are fine.
|1||C||Red lentils, rinsed until water runs clear|
|1||"||Ginger, peeled and minced|
|0.5||t||Cayenne pepper (or to taste)|
|0.25||t||Hing/asofoetida (optional, but recommended)|
|0.25||t||Garam masala (optional)|
|4||t||Oil (any neutraloil is fine)|
|3||Garlic cloves, peeled and minced|
|0.5||C||Onion, small dice|
|~||Chopped cilantro, to taste (optional)|
- In a pot add lentils, ginger, salt, turmeric, cayenne, and hing
- Add water until water line is 1" above lentils and bring to a boil, skimming off any foam that develops
- Once boil is achieved, reduce to simmer and stir every once in awhile
- In skillet/pan add oil and onion and saute over med heat
- Once onions are starting to brown, add garlic and cumin seeds; cook another 45 seconds, stirring
- Add everything from pan to pot of lentils, stir
- Let simmer until flavors are mixed well. Take your time and taste it every so often to get to the right flavor/consistency.
- [Optional] Blend a cup or two worth of the dal and mix it back into the pot to create a creamy consistency. This could also be done with an immersion blender. The key is to not blend all of it, just a little bit to adjust the consistency. Stir and let simmer a little while longer to let the newly blended bits settle in.
- If using garam masala, add it now and cook a minute or two more
- Serve hot and garnish with cilantro if desired