Red Lentil Curry Masoor Dal Tarka

Step 1: Wash and Cook Lentils

Wash 1 cup of red lentils (Masoor Dal) very well until the water runs clear. 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. Pressure cook for 10 minutes. Once cooked, allow the pressure to be released naturally before opening the lid. Gently mix the cooked lentils with a ladle or spoon, ensuring not to mash them too much.

Step 2: Prepare Spice Paste

In a bowl, combine 1 teaspoon of red chili powder (optional, or use sweet paprika), 1/2 teaspoon of turmeric powder, and 1.5 teaspoons of ground coriander. Add 4 tablespoons of water and mix well to form a smooth paste. Set aside.

Step 3: Sauté Onions and Spices

Heat 2.5 tablespoons of oil in a wok or pan over medium heat. Once the oil starts shimmering, lower the heat and add 1 teaspoon of cumin seeds. Allow the seeds to splutter to release their flavor, but do not let them turn black. Add 1 large chopped onion and a little salt. Stir the onions on medium-high heat until they start to brown slightly along the edges.

Step 4: Add Ginger, Garlic, and Spice Paste

Add 1 tablespoon of grated ginger and 2 cloves of chopped garlic to the sautéed onions. Stir for about 1 minute. Lower the heat and add the prepared spice paste. Stir for a few seconds, ensuring the spices do not burn.

Step 5: Cook Tomatoes and Green Chilli

Add 2 chopped tomatoes to the pan along with a sprinkle of salt. Stir on medium-high heat for a few minutes until the tomatoes soften and become pulpy. Add the chopped coriander stalks (2 tbsp) and 1 chopped green chili. Stir well.

Step 6: Combine with Dal and Simmer

Pour the cooked red lentils into the wok with the curry base. Stir to combine. Add 2 cups of hot water, little by little, to achieve your desired consistency. Add more salt to taste if needed. Let the dal simmer, uncovered, on medium heat for 5 minutes, stirring frequently to prevent sticking and scraping the sides of the pot.

Step 7: Add Fresh Coriander Leaves

Perform a final taste test and adjust seasonings as necessary. Sprinkle 1/4 cup of chopped fresh coriander leaves over the dal and stir them in.

Step 8: Prepare and Add Tadka

Heat a small pan on medium-low heat. Add 1 tablespoon of ghee (clarified butter). Once the ghee melts, add 2 broken dry red chilies and 2 thinly sliced garlic cloves. Cook until the garlic develops a light brown color. Take the pan off the heat and add a pinch of red chili powder. Immediately pour this aromatic tempering (tadka) over the prepared dal.

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

• When adding cumin seeds to oil, ensure the oil is not smoking hot to prevent burning the seeds, which can make the curry bitter.

• Add salt in stages and taste test frequently, as salt was added during dal cooking and to the curry base.

• Use hot water when adjusting dal consistency to maintain cooking temperature.

• Keep in mind that dal tends to thicken significantly once it cools down.

• Coriander stalks add a beautiful flavor to the curry base.

• The red chili powder in the spice paste is optional; you can use sweet paprika instead.

• Ghee for the tadka is optional; you can use oil or butter as an alternative.

• If you don't like coriander leaves, you can omit them or use parsley for garnish.

• Substitute red chili powder with sweet paprika in the spice paste for a milder flavor.

• Replace coriander leaves with parsley for garnish if preferred.

• Use cooking oil or butter instead of ghee for the tempering (tadka).