Red Lentil Curry (Masoor Dal Tarka)

Step 1: Prepare Lentils

Take 1 cup of red lentils (Masoor Dal) in a bowl. Wash the lentils very well under running water until the water runs clear. Drain the water.

Step 2: Pressure Cook Lentils

Transfer the washed lentils to a pressure cooker. Add 3 cups of hot water, 1/4 teaspoon of turmeric powder, and 1/2 teaspoon of salt. Mix well. Close the lid and pressure cook for 10 minutes. Once cooked, allow the pressure to release naturally. Open the lid and gently mix the cooked lentils with a ladle, ensuring not to mash them too much.

Step 3: Prepare Spice Paste

In a small bowl, combine 1 tablespoon of red chili powder (optional, or use sweet paprika), 1/2 teaspoon of turmeric powder, and 1 tablespoon of ground coriander. Add 4 tablespoons of water and mix to form a smooth paste. Set aside.

Step 4: Sauté Aromatics

Heat 2 tablespoons of oil in a wok or pan over medium heat. Once the oil starts shimmering, lower the heat slightly and add 1 teaspoon of cumin seeds. Let them splutter for about 10-15 seconds, ensuring they do not burn. Add 1 large chopped onion and a sprinkle of salt. Stir on medium-high heat for a few minutes until the onions start to brown slightly along the edges. Then, add 1 inch of grated ginger and 2 cloves of chopped garlic. Stir for 1 minute.

Step 5: Cook Spice Paste and Tomatoes

Lower the heat to low. Add the prepared spice paste to the wok and stir for a second to combine with the aromatics. Immediately add 2 chopped tomatoes and a sprinkle of salt. Stir on medium-high heat for a few minutes until the tomatoes soften and become pulpy. Add 1 tablespoon of chopped coriander stalks and 1 chopped green chili. Stir well.

Step 6: Combine Dal and Simmer

Pour the cooked red lentils into the wok with the spice mixture. Add 2 cups of hot water to adjust the consistency, and add salt to taste. Stir everything together. Let the dal simmer uncovered on medium heat for 5 minutes, stirring frequently to prevent sticking and scraping down the sides of the pot. Do a final taste test and adjust seasonings if needed. Garnish with fresh coriander leaves.

Step 7: Prepare Tarka (Tempering)

Heat a small pan on medium-low heat. Add 1 tablespoon of ghee (clarified butter). Once the ghee melts, add 1 broken dry red chili and 2 cloves of thinly sliced garlic. Cook until the garlic develops a light brown color. Take the pan off the heat and add a pinch of red chili powder for color (optional).

Step 8: Final Garnish and Serve

Pour the aromatic tarka directly over the prepared red lentil curry. Serve hot with rice or bread.

• Wash lentils thoroughly until the water runs clear.

• Do not mash the cooked lentils too much; they should retain some texture.

• Ensure the oil is not smoking hot when adding cumin seeds to prevent burning. The seeds should splutter to release their flavor, but not turn black.

• Lower the heat when adding the spice paste to prevent the spices from burning.

• Add salt in stages, tasting and adjusting the seasoning as you go, as it's easier to add more than to remove excess.

• Dal tends to thicken significantly as it cools, so adjust the amount of hot water to achieve your desired consistency.

• When making the tarka, cook the garlic until it develops a light brown color for optimal flavor.

• You can use sweet paprika instead of red chili powder for a milder flavor and vibrant color.

• If you don't like coriander, you can omit it or substitute with parsley.

• If you don't have ghee, you can use oil or butter for the tarka.

• Cook the dal in a regular pot instead of a pressure cooker (refer to the video description for a link to a pot-cooking method).

• Adjust the amount of red chili powder or green chili to suit your spice preference.