Step-by-Step Instructions

1. 1.Soak the Lentils

   Soak 200 grams of pink lentils in water for at least 30 minutes. After soaking, rinse the lentils and drain the water completely.

2. 2.Boil the Lentils

   In a pot, combine the soaked lentils, 3 cups of water, and 1/2 tsp of turmeric powder. Bring the mixture to a boil on high heat without covering the pot.

3. 3.Simmer the Lentils

   Once the water comes to a boil, reduce the flame to medium or low. Let the lentils simmer for about 20 minutes until they become thick and creamy. Check every 5 minutes and stir to prevent them from sticking to the bottom of the pot.

4. 4.Prepare the Aromatics

   While the lentils are simmering, finely chop the onion, garlic, and green chilli (if using).

5. 5.Prepare the Tempering (Tadka)

   In a separate large pot or pan, heat 1 tablespoon of ghee or oil over medium heat.

6. 6.Sauté Cumin Seeds

   Add 1 teaspoon of whole cumin seeds to the hot ghee. Let them cook for about a minute until they become aromatic and start to sizzle.

7. 7.Sauté Aromatics

   Add the finely chopped onion, garlic, and chilli to the pan. Turn up the heat and sauté for about 4 minutes, stirring occasionally, until the garlic browns slightly.

8. 8.Combine Lentils and Tempering

   Pour the cooked, boiled lentils into the pan with the sautéed aromatics. Mix everything together thoroughly.

9. 9.Adjust Consistency and Simmer

   If you prefer a thinner consistency, add a little water to the dal. Bring it to a boil and let it simmer for another 5 minutes to allow the flavors to blend.

10. 10.Garnish and Season

    Add finely chopped cilantro leaves to the dal. Finally, season with salt to taste and mix well. Your pink lentil dal is ready to be served.