Daal

Ingredients

• 1 cup red lentils
• 2 teaspoons chilli powder
• 1 teaspoon ground turmeric
• 1 potato
• 1 tomato
• 1/2 cup chopped coriander
• 4 tablespoons vegetable oil
• 2 teaspoons cumin seeds
• 1 onion
• 8 garlic cloves
• 120g butter
• 3 teaspoons ground coriander
• 2 green chillies
• 1 tsp salt

Method

1. Wash 1 cup lentils

   A couple of rinses will do.

2. Add 3 cups water, 2 tsp chilli powder and 1 tsp turmeric

   Add lentils to saucepan with 3 cups water, 2 tsp chilli powder and 1 tsp turmeric and place on high heat. We will boil for about 20 minutes, but while the water heats up you will also boil a potato.

3. Boil a potato

   While the lentils cook, peel, quarter, and boil a potato. Doesn't matter much if you over or under cook it, just don't let the water run dry.

4. Chop onion, garlic, and chilli

   The lentils take about 20 minutes to absorb the water. Now is a good time to chop the onion, garlic, and chilli.

5. Drain and mash the potato

   When the lentils have absorbed the water (after about 20 minutes), drain and mash the potato.

6. To the lentils add the potato, tomato, coriander, and more water

   Add the tomato, coriander, potato, and 3 more cups of water to the lentils. Stir through and put on a low heat.

7. Let the lentils cook down to desired thickness

   Let them cook down once again to the desired consistency. You can cook it down faster at a higher heat, but you will have to keep scraping the bottom to stop it from burning.

8. Cook 2 tsp cumin seeds in 4 tbsp oil

   Once the lentils are close to your desired consistency, we will prepare the tarka/tadka. Heat 4tbsp oil on medium, and add 2tsp cumin seeds.

9. Add onion to oil

   Add onion to sizzling cumin seeds and brown for 5 minutes or so. Don't let them burn. Lowering the temperature and cooking them slower is even better.

10. Add minced garlic to oil

    Cook for a minute or so and don't let the garlic burn.

11. Add the butter, ground coriander, and chillies to the oil

    Cook for 5 minutes on a low heat.

12. Combine, season and serve

    Add the butter mixture (tarka) into the lentils while hot. Add some salt to taste, at least a teaspoon. Add more water if it's too thick, or cook on low heat for longer if it's too thin.