Back to 4 servings Daal 0.33 cup moong dal (split yellow lentils), about 70 g; rinsed well 0.67 cup masoor dal (red lentils), about 140 g; rinsed well 4.5 cups water, 4 to 5 cups, added as needed 0.5 teaspoon turmeric 0.5 teaspoon red chilli powder, or to taste 0.5 teaspoon coriander powder, optional salt, to taste Tadka 0.25 cup oil or ghee, about 65 ml; ghee gives a richer flavor 1 medium onion, thinly sliced; red onion works well 4 cloves garlic, thinly sliced 1 teaspoon cumin seeds, or ground cumin fresh coriander, a handful, chopped, for garnish
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1 Step 1: Wash the lentils well until the water runs mostly clear. Add them to a pot with 4 to 5 cups of water, the turmeric, red chilli powder, coriander powder and a pinch of salt.2 Step 2: Bring to a boil, then reduce to a simmer and cook partly covered for 45 to 60 minutes, stirring so it does not stick and adding water as needed, until the lentils are tender and have broken down into the water.3 Step 3: Season the daal with salt to taste and scatter the chopped coriander over the top.4 Step 4: Heat the oil or ghee in a separate pan over medium heat. Fry the sliced onion and garlic, stirring, until golden brown but not dark.5 Step 5: Add the cumin seeds and fry for about 30 seconds until fragrant, watching closely so they do not burn.6 Step 6: Pour the hot tadka directly over the coriander on the daal and serve immediately.getsaucepan.com/r/f301e16f-29c0-586b-86f1-64216cc60419
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