- 1 cup red lentils (masoor dal)
- 5 cups water
- 1 tsp salt
- 1/4 cup Mazola canola oil
- 1/4 tsp mustard seeds
- 1 tsp ginger, finely chopped
- 2 cloves garlic, finely chopped
- 1 medium onion, finely chopped
- 1 medium tomato, diced
- 1/2 tsp turmeric powder
- 2 green chillies, seeded and sliced in half
- 2 tbsp cilantro, chopped
Tadka (tempered spices, optional):
- 3 tbsp Mazola canola oil
- 5 cloves garlic, finely chopped
- 1 tsp cumin
- 1 tsp red pepper flakes
- ½ tsp paprika
- In a large bowl, rinse the red lentils under cool running water. Drain; set aside.
- In a medium pot over high heat, bring water to a boil. Add red lentils and cook for 15 minutes. Stir in salt and turmeric. Remove from heat and transfer cooked lentils to a heat-resistant bowl. Return pot to the stove.
- Reduce heat to medium. Heat canola oil and add mustard seeds; cover pot until seeds begin to crackle and pop, about a minute. Uncover pot and add ginger, garlic, onion, tomato green chillies. Add a pinch of salt (if desired) and sauté until the vegetables are soft, about 5-6 minutes. Add the cooked red lentils to the pot and bring mixture to a boil. Continue to cook for 10-15 minutes. Reduce heat to low; add cilantro and simmer an additional 5 minutes. Remove from heat.
To make the tadka:
- In a small pot over medium heat, heat the canola oil. Add the garlic, cumin, red pepper flakes and paprika to the pot and simmer for 3-4 minutes, or until the garlic is crisp. Remove from heat and transfer to a small bowl. Spoon over dal as desired.
- Serve dal over basmati rice, or as a soup alongside naan.