This is one of my favourite “everyday” kind of daals. Masoor (split pink lentils) is easy to digest, and cooks faster than most other lentils. I mix in some tuvar (split yellow peas) or moong (split green or golden gram) depending on which ones are available in my pantry at the time. Don’t ignore the ghee – just a tad – that will go right on top of your steaming rice and daal before you dig in!

2 cups masoor daal (split pink lentils) OR
Combination of 1 cups masoor, 1/2 cup tuvar, 1/2 cup moong daals
3 cups water
1/2 tsp. turmeric powder
1 tomato, chopped
1 onion
1/2 tsp. jeera (cumin) seeds
1/4 tsp. hing (asafoetida)
10 curry leaves
1 or 2 slit green chillies
4 cloves of garlic, smashed
2 tbsp. ghee or oil
freshly chopped cilantro leaves and lime for garnish

  • Wash & clean daal/s thoroughly and leave to soak for an hour
  • In a deep pot pour 3 cups water and daal. Bring to a boil.¬†Skim and throw away any foam that may rise to the surface
  • Add salt, chopped tomatoes, turmeric
  • Reduce heat and cook covered for about 30 minutes until the daal is well cooked (add water if needed, to gain a medium consistency)
  • Mash the daal coarsely with the back of a wooden spoon or use a large whisk to break down the lentils
  • To make the tarka or baghaar, heat ghee or oil in a small saucepan
  • When hot, add mustard seeds. When they sputter, add cumin seeds and immediately follow with the chopped onions & slit green chillies, and fry for a minute.
  • Add asafoetida & curry leaves
  • Pour this mixture into the daal, and bring the daal to boil
  • Turn off heat
  • Garnish with chopped cilantro leaves and lime juice, and serve over steaming hot white rice with a teaspoon of ghee

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