Red Lentil Dal (Masoor Dal) - 3 Ways (Cumin, Garlic, Tomato)

Step 1: Cook the Base Red Lentil Dal

Measure 1 cup of red lentils (masoor dal) into a measuring cup. Transfer the lentils to a bowl and wash them thoroughly under running water, rubbing gently with your hands, until the water runs clear. Drain the water. In a deep pot, add 3 cups of water and bring it to a boil over medium-high heat. Once the water starts to boil, add the washed lentils to the pot. Add 1 teaspoon of grated ginger and 1/2 teaspoon of turmeric powder (haldi) to the boiling lentils. Optionally, add 1 chopped green chili. Stir well. As the lentils boil, a white foam (scum) will float to the top. Skim this foam off using a ladle. Reduce the heat to low and cover the pot partially with a lid. From time to time, uncover the pot, stir the lentils, and then cover partially again. Continue cooking until the lentils are tender, about 45 minutes. Once the lentils are almost tender, add salt to taste and stir. Add 1/2 teaspoon of ghee (clarified butter) if desired for richness. Use a wooden masher (dal ghutni) or a whisk to mash the lentils until they reach a smooth, creamy consistency.

Step 2: Prepare Jeera (Cumin) Dal

In a small pan, heat 1 tablespoon of cooking oil over medium heat. Once the oil is hot, reduce the heat to low and add 1 teaspoon of cumin seeds (jeera). Let the seeds crackle to release their flavor, stirring to prevent burning. Optionally, add 1 dried red chili and stir. Add 2 cups of the cooked base dal to the pan with the tempering. Stir the dal with the tempering. If the consistency is too thick, add a little water. Let the dal boil for about 2 minutes. Stir in 1 tablespoon of chopped coriander leaves (cilantro). Taste and adjust salt if needed. Serve hot.

Step 3: Prepare Garlic Dal

In a small pan, heat 1 tablespoon of ghee (clarified butter) over medium heat. Once the ghee is warm, add 1 tablespoon of chopped garlic. Fry the garlic on low to medium heat, stirring occasionally, until it turns golden brown. Optionally, add 1 dried red chili and stir. Add 2 cups of the cooked base dal to the pan with the garlic tempering. Stir the dal with the tempering. If the consistency is too thick, add a little water. Let the dal boil for about 2 minutes. Stir in 1 tablespoon of chopped coriander leaves (cilantro). Taste and adjust salt if needed. Serve hot.

Step 4: Prepare Tomato Dal

In a pot, heat 1 tablespoon of cooking oil over medium heat. Once the oil is hot, reduce the heat to low and add 1 teaspoon of cumin seeds (jeera). Let the seeds splutter. Add 1/2 cup of chopped onions to the pot. Add a pinch of salt to the onions to help them soften quickly. Fry on medium heat until they turn pale in color. Add 1/2 teaspoon of red chili powder (or cayenne/paprika) and stir well. Add 1 cup of chopped tomatoes to the pot. Cover the pot and cook on medium heat for 2 minutes, allowing the tomatoes to soften and become pulpy. Add 1 teaspoon of brown sugar (or jaggery/white sugar) and stir. Add 2 cups of the cooked base dal to the tomato mixture. Rinse the dal cooking pot with 1/4 cup of water and add this to the dal mixture to incorporate any remaining dal. Stir the dal with the tomato mixture. Taste and adjust salt if needed. Let the dal boil for 2 minutes. For the final tempering: In a very small pan (or tadka pan), heat 1 tablespoon of cooking oil over the lowest possible heat. Add 1/2 teaspoon of mustard seeds and let them splutter. Switch off the stove. Add 1/4 teaspoon of red chili powder and 1 tablespoon of chopped coriander leaves (cilantro). Pour this hot tempering over the Tomato Dal. Serve hot.

• Always cover the pot partially while cooking dal to prevent overflow.

• Cook tempering spices on low heat to avoid burning and ensure maximum flavor extraction.

• Adjust dal consistency by adding water for thinner or cooking longer for thicker.

• Using a pressure cooker can significantly reduce dal cooking time (approximately 10 minutes vs. 45 minutes in a pot).

• Cumin Dal

• Garlic Dal

• Tomato Dal