Mum's Everyday Red Lentils

By norsegal8

Ingredients

• Lentils (Dal):
• 1 cup masoor dal red lentils, picked through for stones
• 2 cups water
• 1 onion, diced
• 4 cloves garlic, thinly sliced
• 1 (1/2-inch) piece ginger, peeled and minced
• 2 medium tomatoes, diced
• 1 serrano chili, sliced in half (optional)
• Tempering Oil (bagaar):
• 1/2 tsp. cumin seeds
• 1/2 tsp. black mustard seeds
• generous 1/2 tsp. turmeric powder
• 1/2 tsp. paprika
• 1 Tbsp. vegetable oil
• handful chopped fresh cilantro leaves

Details

Servings 4
Preparation time 65mins
Cooking time 105mins

Preparation

Step 1

Put the lentils in a strainer and rinse them under running water. Add them to a bowl, cover with water and let soak for 30 minutes. Drain and set aside.

In a medium saucepan, combine 2 cups of water, the onions, garlic, ginger, tomatoes, chili if using and the lentils. Bring to a boil over medium-high heat. Skim any scum from the surface. DO NOT ADD SALT YET, it will toughen the lentils. Lower the heat, cover the pot with a lid and gently simmer until the lentils are tender, almost translucent and almost falling apart about 30 to 40 minutes.

Whisk the lentils releasing its natural starch and mash some of them so the mixture becomes thick. Add salt to taste.

In a small bowl, combine the cumin and mustard seeds. In another bowl combine the spice powders. Have all the ingredients ready because this will move very fast.

In a small skillet, over a medium-high flame, warm 1 Tbsp. vegetable oil. Once the oil is shimmering, add the seeds and immediately cover so you don't get splattered with the sputtering oil and seeds. Add the spices. They should sizzle and bubble a little - that's blooming, and that's exactly what you want. Don't let them burn. the mixture should bloom for about 30 seconds, no more.

Pour the oil mixture into the lentils, standing back again against potential splatter. Stir to combine. Transfer the lentils to a serving dish and garnish with cilantro.