Masoor Daal (Black Lentils)

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Ingredients

• 1 cup black masoor daal

• 5 cups water

• 1 tsp salt

• 1/2 tsp red chili powder

• 1/2 tsp turmeric

• 3 garlic cloves, chopped

• 1 chicken bouillon cube (1 tbsp)

• 1/4 cup chopped fresh cilantro

Tarka

• 2 tbsp salted butter

• 1 tbsp cumin seeds

• 2-3 dried red chilies

• 1 serrano chili

• 1/2 tsp kashmiri red chili powder

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Instructions:

1. Wash lentils, then soak in water for at least 1 hour.

2. Add drained lentils to a large pot, along with 5 cups water, spices, and chopped garlic.

3. Bring the mixture to a boil, then lower the heat to medium and cook for another 15-20 minutes.

4. When the lentils are completely tender and the majority of the water has evaporated, start making your tarka.

5. In a small frying pan, on medium-high heat, melt the butter and add the cumin seeds, red chilies, and serrano chili. Cook for 1 minute until the spices are fragrant, then add the kashmiri red chili powder. Cook for another 10 seconds, then remove the tarka from the heat and add it directly to the pot of lentils.

6. Stir the tarka into the lentils and cook for another 5 minutes on high heat. Remove from the heat, and add in the fresh cilantro.

7. Serve the daal with boiled rice and spicy onions or pickled achar (add more butter on top if you’d like).

8. For the spicy onions, mix together 1/2 thinly sliced onion with 1 tbsp of vinegar and 1/4 tsp red kashmiri chili powder.