2green chilliesseeds removed (or left in for more heat), chopped
1tablespoonfresh coriander leaveschopped finely
For the tempering
3tablespoonsoilor ghee
⅛teaspoonasafoetidaoptional
4clovesgarlicminced
1inchgingerminced
1teaspooncumin seeds
½teaspoonfenugreek seeds
1tablespoonlemon juice
Instructions
In a medium saucepan, combine g red lentils (masoor dal), ml water, ½ teaspoon turmeric, 1 teaspoon salt and ½ teaspoon red chilli flakes. Bring to a boil, then reduce heat to a gentle simmer.
Press the lentils against the side of the pan with a spoon, if they are soft, stir in 1 tablespoon butter using a hand blender, partially mash the lentils. Keep the heat on very low.
Reduce the heat as low as it will go and use a hand/stick blender to blend most of dal. Leave to simmer for a few more minutes.
In a small saucepan, heat 1 tablespoon oil and fry 1 medium onion till golden brown. Mix the onions, 2 green chillies and 1 tablespoon fresh coriander leaves to the lentils.
In the same small saucepan, heat 3 tablespoons oil, and gently fry ½ teaspoon fenugreek seeds, 4 cloves garlic, 1 inch ginger, 1 teaspoon cumin seeds, and ⅛ teaspoon asafoetida. As the garlic turns golden, turn off the heat and immediately pour the mixture over the lentils then cover. Mix in 1 tablespoon lemon juice and serve warm with steamed rice.
Notes
Leave the butter out to make this dal vegan.Store - keep in a sealed container for up to 2 days. Warm on low heat before serving.