One-Pot Masoor Dal

Comforting Pakistani red lentil dal cooked in one pot with tomato and spices, then finished with a fragrant cumin-garlic tempering.

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Red lentils soften quickly and naturally thicken the dal without flour or cream. Rinsing well and simmering gently prevents foaming, while the final tarka supplies the bold aroma.

Ingredients

• 400 g Red split lentils (picked over and rinsed until water runs nearly clear)
• 1.4 litres Water (plus more if needed)
• 1 medium Onion (finely chopped)
• 2 medium Ripe tomatoes (finely chopped)
• 20 g Ginger (finely grated)
• 6 Garlic cloves (3 crushed and 3 thinly sliced)
• 0.5 tsp Ground turmeric
• 1 tsp Kashmiri chilli powder (divided)
• 1.5 tsp Ground coriander
• 1.5 tsp Fine salt (divided)
• 2 Green chillies (slit; optional)
• 3 tbsp Ghee or neutral oil
• 1.5 tsp Cumin seeds
• 2 Dried red chillies (optional)
• 25 g Fresh coriander (chopped)
• 1.5 tbsp Lemon juice

Step-by-step method

1. Spread the lentils on a tray and remove any stones or dark debris. Rinse in a sieve under cool water, rubbing gently, until the water runs almost clear; this reduces excess foam.
2. Put lentils, water, onion, tomatoes, ginger, crushed garlic, turmeric, half the chilli powder, coriander and 1 teaspoon salt in a heavy saucepan. Stir once and bring slowly to a boil.
3. Skim off the pale foam, lower to a gentle simmer and partly cover. Cook for 20 to 25 minutes, stirring every 6 minutes, until the lentils have collapsed and no firm centres remain.
4. Whisk vigorously for 30 seconds or use a stick blender for only two or three pulses. The dal should be creamy but retain some texture; add hot water if it is thicker than pouring custard.
5. Add optional green chillies and simmer uncovered for 3 minutes. Taste and add the remaining salt gradually, remembering that the dal will taste slightly stronger after the tarka.
6. For the tarka, heat ghee in a small pan over medium heat. Add cumin; when it crackles, add sliced garlic and optional dried chillies and fry until the garlic is pale golden, not dark brown.
7. Remove the tarka pan from the heat, add remaining chilli powder, and immediately pour over the dal from a safe distance. It will sizzle strongly, so keep your face and bare hands away from the steam.
8. Cover for 2 minutes to trap the aroma, then stir in lemon juice and most of the coriander. Garnish with the remainder and serve with rice or chapati; the dal thickens as it stands.