50 minutes
10 minutes
40 minutes
*4 Servings
*250 Calories per Serving
*If you do make this recipe, share your measurements with Rune. Thank you!*
1 cup Masoor dal (Canadian football lentil size)
Water (enough to fill a pot)
A pinch of turmeric powder (holud)
A pinch of chili powder
1 yellow onion, sliced
2-3 green Indian chili peppers, chopped
Chopped coriander (quantity to taste)
Salt to taste (at least 2 teaspoons, adjust as needed)
2 cloves garlic, sliced (divided)
Vegetable oil (for tempering)
Prepare the Ingredients:
Wash the Masoor dal thoroughly and set aside.
Slice the yellow onion.
Chop the green Indian chili peppers.
Chop the coriander.
Slice 2 cloves of garlic, keeping them divided into two portions.
Cook the Dal:
In a large pot, add the Masoor dal and fill the pot with water.
Add a pinch of turmeric powder, a pinch of chili powder, the sliced yellow onion, half of the sliced garlic (raw), and the chopped green Indian chili peppers.
Add salt to taste (at least 2 teaspoons, adjust as needed).
Boil and Simmer:
Cook the dal on high heat until the pot comes to a boil.
Once boiling, reduce the heat to medium-low and let it simmer.
Tempering:
In a separate pan, heat some vegetable oil over medium heat.
Add the remaining sliced garlic to the pan and fry until golden brown.
Pour the fried garlic and oil into the pot with the dal as tempering.
Mash the Dal:
Use a large pestle or a masher to stir and crush the dal to your desired consistency.
Let the dal simmer for a few more minutes to meld the flavors.
Finish and Serve:
Add the chopped coriander to the pot and give it a final stir.
Adjust salt if needed.
Serve hot with rice or bread.