MASOOR DAL (RED LENTILS)
Serves: 2 (see note)
■ 2 1/2 cups (625 mL) masoor dal (red lentils)
■ 2 tbsp (30 mL) ghee or oil
■ 3-4 dried red chilies
■ 1 small onion, finely chopped
■ 4 garlic cloves, finely chopped
■ 1 1/2 tsp (7.5 mL) salt
■ 1 tsp (5 mL) ground turmeric
For the tempering:
■ 2 tbsp (30 mL) ghee or oil
■ 2 dried red chilies
■ 1/2 tsp (2.5 mL) cumin seeds
■ 1 garlic clove, cut into slivers
■ 4 fresh curry leaves
1. Wash lentils in cold water, then place in a bowl and soak for 30 minutes in fresh cold water.
2. If you do not have time to soak the lentils, then just wash them before adding to the pan — red lentils cook quickly and so do not need long soaking.
3. In a heavy-based pan that has a lid, heat the ghee or oil over medium-high heat. Add the dried red chilies to the pan, followed by the chopped onion and garlic. Cook, stirring, until they just start to colour.
4. Add the soaked lentils to the pan, then the salt and turmeric.
5. Add 5 cups (1.25 L) warm water to the lentils and bring to a boil. When the surface of the water is bubbling, cover the pan, lower the heat and simmer gently for 30 minutes.
6. Stir occasionally to ensure the dal is not sticking to the base of the pan. Once the dal is cooked, place it in a bowl and keep warm while you prepare the tempering.
7. For the tempering, heat the ghee or oil in a small frying pan over high heat.
8. Working very quickly so the tempering does not burn, add the dried red chilies, cumin seeds, garlic slivers and, finally, the curry leaves.
9. Cook for a few seconds, then pour the tempering oil and spices over the warm dal in the pan. Next, take a spoonful of the dal and place it in the frying pan to absorb any remaining oil — take care while doing this since the oil may splutter — then tip the spoonful of dal from the frying pan back into the main dal pan.
10. Serve immediately, ladling dal into separate serving bowls. Note: This recipe makes a generous amount for two people with leftovers that can be reheated in a pan the next day. (Using a smaller quantity of lentils would mean they end up sticking to the base of the pan.)