Ingredients:
- 3 cups dal masoor (split lentil) cleaned
- 9 cups water
- 2 tablespoons crushed red peppers
- ½ teaspoon garam masala
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- 3 teaspoons turmeric
- 2 teaspoons salt
- 1/2 cup oil
- 1 whole cluster of garlic (about 12-15 pieces), chopped or sliced into small pieces
- 1 small onion sliced thin
Preparation Method:
- Wash lentils in running water until water runs clear.
- In a large saucepan add water, cleaned dal masoor, and all the dry spices and mix well. Bring to a boil then lower heat to simmer.
- Heat the oil in a small frying pan and fry the onions until golden brown then mixes in the chopped garlic and continue frying until garlic gets a hint of color; if you brown garlic too much it will taste bitter so lightly brown.
- Stir in the browned onions and garlic with the dal mixing well.
- Continue cooking on a simmer until the dal has a thickened consistency (like porridge) about 30-40 minutes more. Remember to stir the pot occasionally.
- Taste and add more salt or crushed red peppers if needed.
Serve with Roti, Naan Bread, Rice, or a side dish with your curries. A great dish to make in advance as it tastes yummier the next day. Freeze into small portions for leftovers.