Assamese Masoor Dal with Thekera

1. 1
   prep · ~10 min

   Soak the thekera and prep the lentils.

   1.Soak dried thekera in 0.25 cup warm water for 10 minutes.

   2.Rinse masoor dal under running water until water runs clear.
2. 2
   boil · ~18 min

   Boil the dal with turmeric.

   In a deep pot, combine rinsed dal, 3.5 cups water, and turmeric powder. Bring to a rolling boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface. Cook until the lentils are soft and broken down, about 15-18 minutes.

   TIPDon't add salt yet — it can slow the softening of lentils. Stir the dal well after it's cooked to achieve an even consistency.
3. 3
   simmer · ~7 min

   Add thekera and salt, then simmer.

   Squeeze the soaked thekera pieces to release their juices into the dal, then drop the pieces in. Add salt. Mash the dal gently with a ladle. Simmer for another 5-7 minutes so the sourness infuses evenly. The consistency should be slightly thin, like a light soup.

   TIPThekera's sourness intensifies as it simmers. Start with less if unsure, and add more later.
4. 4
   temper · ~2 min

   Make the mustard-garlic tempering.

   1.Heat mustard oil in a small pan over medium-high heat until it reaches smoking point and the raw smell disappears.

   2.Reduce heat to low. Add mustard seeds and wait until they splutter (15-20 seconds).

   3.Add sliced garlic and dry red chilies. Sauté until garlic turns light golden, about 30 seconds.

   4.Immediately pour the hot tempering over the cooked dal.

   TIPThe tempering must be done at the very end and added hot — the sizzle when it hits the dal is what releases that final aroma.
5. 5
   garnish

   Garnish with coriander leaves and serve.

   Stir the tempering into the dal gently. Transfer to a serving bowl, sprinkle with chopped coriander leaves, and serve hot with steamed rice.

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