The easiest and quickest dal to make at home - healthy dinner in 15 minutes!

Ingredients

• 250 g Red Lentils (Masoor Dal) (Rinsed well before cooking)
• 800 ml Water (Boiling water for cooking dal and for final mix)
• 1 tsp Salt (Regular table salt)
• 1 tsp Turmeric Powder (Ground turmeric)
• 15 g Ghee (Heaped tablespoon, unsalted)
• 1 tbsp Olive Oil (Extra‑virgin, added to prevent ghee from burning)
• 1 tsp Cumin Seeds (Whole seeds, for tempering)
• 2 pcs Onion (Medium‑sized, roughly chopped)
• 2 pcs Garlic Cloves (Large, minced)
• 1 pcs Tomato (Medium, chopped)
• 2 tbsp Fresh Coriander Leaves (Chopped, added at end of tempering)
• 1 tsp Red Chili Powder (Adjust to taste)

Instructions

1. Rinse the lentils

   Place the red lentils in a sieve and rinse under cold running water until the water runs clear.

   Time: PT1M

2. Cook the dal

   In a medium saucepan add the rinsed lentils, 700 ml boiling water, 1 tsp salt and 1 tsp turmeric. Bring to a boil, then reduce to a gentle simmer and partially cover with a lid to avoid overflow.

   Time: PT8M

   Temperature: High heat

3. Prep the tempering ingredients

   While the dal cooks, roughly chop the onions, mince the garlic cloves, and dice the tomato.

   Time: PT5M

4. Heat ghee and oil

   In a small skillet heat a heaped tablespoon of ghee together with 1 tbsp olive oil over medium heat.

   Time: PT1M

   Temperature: Medium heat

5. Temper with cumin

   Add 1 tsp cumin seeds to the hot ghee‑oil mixture and let them sizzle for about 10 seconds until fragrant.

   Time: PT30S

   Temperature: Medium heat

6. Sauté onions

   Add the chopped onions to the skillet and sauté, stirring occasionally, until they turn translucent and start to brown at the edges.

   Time: PT3M

   Temperature: Medium heat

7. Add garlic

   Stir in the minced garlic and cook for about 30 seconds until aromatic.

   Time: PT30S

   Temperature: Medium heat

8. Cook tomatoes

   Add the diced tomato and cook for 2 minutes, allowing it to soften but not turn to a puree.

   Time: PT2M

   Temperature: Medium heat

9. Finish tempering

   Stir in 1 tsp red chili powder and a handful of chopped coriander leaves. Cook for another 30 seconds.

   Time: PT30S

   Temperature: Medium heat

10. Combine tarka with dal

    When the lentils have softened and begun to break apart (about 8‑10 minutes total), turn off the heat. Pour the hot tempering over the dal, add an extra 100 ml of boiling water, and stir thoroughly.

    Time: PT1M

11. Serve

    Transfer the dal to a serving bowl and enjoy with rice, roti, paratha or any bread of choice.

    Time: PT30S

Nutrition Facts

Calories

180

Protein

9 g

Carbohydrates

30 g

Fat

4 g

Fiber

5 g