Very different to classic Tarka Daal but still very distinctive and spicy. An earthier, smokier flavour – more intense. Delicious with white rice or mopped up with a roti. Have it as a side dish with something else if you like. But don’t skimp on the garlic tarka at the end!
1 mug brown lentils (masoor daal), soaked in hot water overnight
3 mugs of water
6 cloves garlic, finely chopped (plus another 2, finely chopped, for the tarka)
1 heaped tsp coriander powder
1 tsp hot chilli powder
1 level tsp salt
Veg or olive oil
Put the soaked lentils in to a pan. Add the water, the 6 cloves of garlic, chilli powder, coriander powder and salt.
Bring to the boil. Continue to cook, covered, on a medium to high heat, bubbling away vigorously for 45 minutes – until the lentils are soft and the water has gone. If it needs more water, add a bit and keep cooking.
When the daal is ready, put it in a serving bowl. Fry 2 finely chopped cloves of garlic in a tablespoon of oil. When they are golden brown, add them to the top of the daal, without mixing and serve immediately.
Delicious with white rice.
yes, this is the best masoor dhal as other recipes have too many spices which are not need it.