Quick Red Lentil Dal

1. 1
   prep · ~1 min

   Rinse the red lentils.

   Place the red lentils in a fine-mesh strainer and rinse under cold running water until the water runs clear. Drain well.

2. 2
   boil · ~18 min

   Cook the lentils until soft.

   In a pot, combine the rinsed lentils with water, turmeric powder, and salt. Bring to a rolling boil, then reduce the heat to a gentle simmer. Cook uncovered for 15-18 minutes, stirring occasionally, until the lentils are completely soft and have a porridge-like consistency.

   TIPRed lentils cook quickly and break down naturally — no soaking needed. Skim off any foam that rises to the top.
3. 3
   temper · ~7 min

   Make the tempering.

   1.Heat ghee in a small pan over medium heat until shimmering.

   2.Add cumin seeds and let them crackle and turn golden (30 sec).

   3.Add chopped garlic and dried red chilies, sauté until garlic is fragrant and light golden (30 sec).

   4.Add the chopped onion and cook until soft and translucent (3-4 min).

   5.Add the chopped tomato and cook until softened and mushy (2-3 min).

   6.Stir in the coriander powder and cook for another 30 seconds to bloom the spice.

   TIPWatch the garlic carefully — it burns quickly and turns bitter. Keep the heat at medium.
4. 4
   mix · ~2 min

   Combine the tempering with the cooked dal.

   Pour the entire tempering over the cooked lentils. Stir well to combine everything. If the dal looks too thick, add a splash of hot water to reach your desired consistency. Simmer for 2 more minutes so the flavors meld together.

5. 5
   garnish · ~1 min

   Finish with garam masala, lemon juice, and fresh coriander.

   Turn off the heat. Sprinkle the garam masala over the dal, drizzle with lemon juice, and fold in the chopped coriander leaves. Give it a final gentle stir and transfer to a serving bowl.

   TIPAdding garam masala off the heat preserves its delicate, fragrant aroma.
6. 6
   serve

   Serve hot with steamed rice or warm rotis.

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