Tarka Masoor Dal

Ingredients

• Red lentils

  300 g

  $0.72

• Onions

  1 large

  $0.38

• Garlic

  3 cloves

  $0.08

• Ginger

  1 thumb (15 g)

  $0.14

• Tomatoes

  2 medium

  $0.66

• Turmeric

  1 tsp

  $0.11

• Cumin

  1 tsp

  $0.12

• Garam Masala

  1 tsp

  $0.14

• Ghee (Clarified Butter)

  2 tbsp

  $0.52

• Salt

  1 tsp

  $0.01

• Coriander

  1 bunch

  $0.30

• Basmati rice

  350 g

  $0.91

Prices are estimates from our ingredient database and vary by market.

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• Swap Basmati rice for Rice (1:1) — Long-grain white rice cooks the same way

Preparation

1. 1

   Rinse red lentils thoroughly under cold water until the water runs clear.

2. 2

   Place lentils in a large pot with 900 ml of water, turmeric, and 1 teaspoon of salt. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until soft and creamy.

3. 3

   In a separate frying pan, heat ghee over medium heat and add cumin seeds; let them crackle for 30 seconds.

4. 4

   Add chopped onion and fry for 5 minutes until golden brown, followed by minced garlic and ginger for 1 minute.

5. 5

   Stir in chopped tomatoes and garam masala, cooking until the tomatoes soften into a thick paste.

6. 6

   Pour the sizzling spiced onion mixture (tadka) directly into the cooked lentils and stir well to combine.

7. 7

   Garnish with chopped fresh coriander and serve alongside freshly steamed basmati rice.