Red Lentil Dal (Masoor Dal)

Adapted from Kolkata: Recipes from the Heart of Bengal by Rinku Dutt. This is a really nice basic recipe for a classic Bengali masoor dal, made by simmering lentils with aromatics, spice and tomato, and then stirring in a “temper,” made by frying spices, onion and garlic in ghee. Make it once to understand the vibe, and then you can feel free to tweak the proportions to your liking — using more or less garlic, turmeric and chile. Author Rink Dutt suggests serving it with boiled rice or rooti; we also like it with brown basmati rice.

Read: Cookbooks We Love: The flavors of India’s cultural capital shine in ‘Kolkata’

Serves 4 to 6.

Ingredients

100 g (generous 1/2 cup) red split lentils (masoor dal)

1 medium white onion, finely chopped

3 garlic cloves, minced

1 medium tomato, roughly chopped

1 teaspoon ground turmeric

1 1/2 tablespoons ghee

1 1/2 teaspoons nigella seeds

1 whole dried red chile

3/4 teaspoon salt

Instructions

1. Place the lentils in a heavy-bottomed medium-small saucepan, and wash them thoroughly under running water, using your hands to rub the lentils together. Carefully drain out the water, and repeat at least twice, until the water is clear. Top the pan with fresh water to cover about an inch over the lentils. Place over medium heat, and bring to a simmer, gently skimming off any foam that forms.

2. Add half the chopped onion, half the garlic, the tomatoes and turmeric and mix well. When the dal starts to bubble, reduce the heat to low, cover the pan and simmer until the lentils have become soft but still with a little texture and the mixture has thickened, about 10 to 15 minutes. Keep warm over low heat while you make the temper. 

3. To make the temper, place a small skillet over medium heat, add the ghee and let it melt, then add the nigella seeds and dried chile. Cook, stirring, until the spices release their aroma, about three minutes; be careful not to burn the spices. Stir in the remaining onions and garlic, and continue cooking, stirring frequently, until the onions are soft and translucent and the garlic is slightly browned.

4. Increase the heat under the dal to medium, then carefully add the hot temper to the pan, along with the salt, and mix well. Taste and adjust seasoning. Continue simmering for another 3 minutes, then remove from heat and cover the pan until ready to serve.