Daal

Ingredients 

  • 400g red lentils

  • 2 tsp turmeric

  • 1 knob unsalted butter

  • Aromatic Mixture:

  • 2 tsp cumin seeds

  • 1 knob unsalted butter

  • 1 small onion (finely chopped)

  • 2–3 cloves garlic 

  • 1–2 fresh green chilies (finely sliced; remove seeds to reduce heat)

  • Optional Extras (Recommended):

  • 1 tsp garam masala

  • 1 tsp ground coriander

  • Thumb-sized piece fresh ginger (finely grated)

  • 2–3 tomatoes (chopped small)


Directions

  1. Cook the Lentils: Place red lentils in a pan and cover with cold water (approximately 2 inches above the surface of the lentils).

  2. Bring to a boil, skimming off any scum that rises to the top, then reduce to a simmer.

  3. Stir in the turmeric and a generous knob of butter. Cover and cook gently until the lentils are completely softened, stirring occasionally.

  4. Prepare the Aromatic Mixture: In a small frying pan, dry-fry the cumin seeds over medium heat until toasted and fragrant (about 1–2 minutes). Remove and set aside.

  5. Melt another knob of butter in the same pan.

  6. Add the onion, garlic, chillies, and optional ingredients (ginger and tomatoes, if using). Cook gently until the garlic turns golden.

  7. Stir in the toasted cumin seeds, along with the optional garam masala and ground coriander. Remove from heat.

  8. Combine & Adjust Consistency:

  9. Once the lentils have softened, stir them well to achieve a porridge-like consistency—thicker than soup but looser than hummus.

  10. Add water as needed to adjust the thickness.

  11.  Mix the aromatic fried mixture into the lentils.

  12. Season & Serve: Season to taste with salt.

  13. Serve on its own, topped with fresh coriander, or pair with basmati rice and greens for a complete meal.