A comforting dish made from soaked masoor daal, spiced with an array of seasonings and served with yogurt. The daal is cooked until soft and garnished with a flavor-packed tarka of cumin seeds, curry leaves, and garlic.
1: Soak 1.5 cups of masoor daal for up to 2 hours.
2: In a thick bottomed pot, add a few tablespoons of oil and fry one sliced onion till golden.
3: Add sabut garam masala, minced garlic pods, and fry.
4: Add chopped ginger and green chillies, and fry.
5: Add red chilli powder, haldi, and coriander powder, then mix.
6: Put the strained daal into the pot and mix for 3-4 minutes.
7: Add hot water just to cover the daal and let it cook until soft, covered.
8: Check after 20 minutes to see if more water is needed.
9: When nearly done, mash the daal slightly and dry the water if desired.
10: Add salt to taste and 0.5 cups of tamarind water.
11: Check seasoning and then add 0.5 cups of beaten yogurt; stir.
12: Put on dum for 15 minutes.
13: For the tarka, heat oil and add cumin seeds; let them splutter.
14: Add curry patta and sabut red chilies, followed by sliced garlic.
15: Once the garlic is golden, pour this mixture over the daal.
16: Garnish with chopped ginger and dhania.
