Simple Pink Lentil Dal

Step 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.

Step 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.

Step 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.

Step 4: Prepare the Aromatics

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

Step 5: Prepare the Tempering (Tadka)

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

Step 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.

Step 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.

Step 8: Combine Lentils and Tempering

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

Step 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.

Step 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.

• Do not cover the pot with a lid while boiling the lentils to prevent it from boiling over.

• Check the lentils every 5 minutes while simmering to ensure they don't stick to the bottom of the pot.

• Keep the heat on medium when adding cumin seeds to prevent them from burning and turning bitter.

• To make the dish less spicy, remove the seeds and veins from the green chilli before chopping.

• Garnish with fresh parsley or dill instead of cilantro for a different flavor profile.

• For a thicker consistency suitable for eating with naan or bread, do not add extra water at the end.

• Use a good quality cooking oil instead of ghee to make this recipe vegan.