Soup
Pakistani-style masoor dal
- Preparation time
- 40 min
- Servings
- serves 4
Ingredients
- Red lentils — to buy300 g
- Onion — to buy1
- Garlic — to buy3 cloves
- Ginger — to buy15 g
- Tomato — to buy2
- Turmeric — to buy1/2 tsp
- Cumin — to buy1 tsp
- Chili pepper — to buy1
- Neutral oil — to buy3 tbsp
- Fresh cilantro — to buy1 bunch
- Lemon — to buy1
- Salt — to buy1 tsp
Preparation
Rinse the red lentils in clear water until it runs clear.
Put the lentils in a pot with the turmeric, salt and 800 ml water, bring to a boil then simmer over low heat for 20 minutes, skimming if needed, until they are very tender.
Meanwhile, heat the oil in a small pan and cook the sliced onion for 5 minutes until golden.
Add the sliced garlic, ginger and chilli, cook for 1 minute, then add the cumin and diced tomatoes, simmer for 5 minutes until the tomatoes break down.
Pour this mixture (the tarka) into the pot of cooked lentils and mix well: this step is what gives the dal all its aroma.
Simmer for another 5 minutes over low heat so the flavours meld, adjusting the texture with a little water if the dal is too thick.
Adjust the salt, add a squeeze of lemon and sprinkle with fresh cilantro before serving with rice or chapatis.