Recipe Instructions:
Ingredients:
Red lentils (masoor dal) or black lentils (urad dal): 200 grams
Water: 720 milliliters
Onion: 150 grams, finely chopped
Tomatoes: 240 grams, chopped
Garlic: 6 grams (2 cloves), minced
Ginger: 5 grams (1-inch piece), grated
Green chili (optional): 1, chopped
Turmeric powder: 5 grams (1 teaspoon)
Cumin seeds: 5 grams (1 teaspoon)
Garam masala: 5 grams (1 teaspoon)
Salt: To taste
Fresh cilantro: For garnish
Vegetable oil or ghee: 30 milliliters (2 tablespoons)
Instructions:
o Rinse lentils under cold water until water runs clear.
o In a large pot, combine lentils and water. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes until lentils are tender and creamy.
o Heat vegetable oil or ghee in a small pan over medium heat.
o Add cumin seeds and cook until they splutter.
o Add chopped onion, garlic, ginger, and green chili (if using). Sauté until onions are golden brown.
o Add turmeric powder, chopped tomatoes, and garam masala to the cooked lentils. Stir well.
o Pour in the tadka (tempering) mixture into the lentils. Mix well and simmer for another 5-10 minutes.
o Season with salt to taste.
o Garnish with fresh cilantro and serve hot with rice or naan bread.
