Masoor Dal.

~35 minutes estimated. Lentil age and variety affect cooking time. Split red lentils break down quickly; stir near the end.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 7.05 oz by weight split red lentils
• 30.43 fl oz water, plus more as needed
• 0.25 tsp turmeric
• 0.75 tsp salt
• 2 tbsp neutral oil
• 1 tsp cumin seeds
• 0.35 oz by weight garlic, sliced
• 5.29 oz by weight tomato, chopped
• 1 tbsp lemon juice

Method

1. 01

   Rinse the lentils or pulses. Combine with water and turmeric in a large pot; bring to a boil, skim if needed, and lower to a steady simmer.

2. 02

   Cook until completely tender, adding hot water when needed to prevent scorching. Stir and lightly mash for a creamy texture. Add salt.

3. 03

   Heat the oil or ghee in a small pan. Add cumin, then garlic, and cook until fragrant without burning.

4. 04

   Cook the tomato in the tempering until soft, stir into the dal, and finish with lemon juice.

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