Dal (Suvir Saran)

1. With Ginger, Green Chillies and Cilantro


Put lentils (pink masoor) into saucepan with turmeric, salt and water (4:1 ratio)

Bring to boil. Cook for 20-30 min till lentils are soft. Ladle ½ cup of lentils, mash them and return to saucepan

Tadka

To oil (2 ½ tbsp), add

Cumin Seeds (1 ¼ tsp)

After cumin browns, add

Dried Red Chillies (2)
Ginger (1 tbsp minced)
Garlic (1 tsp minced)
Green Chili (1, minced)

Add cayenne pepper (1/2 tsp) after above is cooked. To stop cooking, you may add water,.

Stir in ½ of the oil, half of cilantro and lemon juice (1/2 ). Simmer for 5 min. Add in rest of oil, and the remaining cilantro.

2. With Cinnamon, Cardamom and Cloves

Heat oil (1 ½ tbsp)

Cinnamon Stick (1 inch) till it unfurls. Add

Cumin (1 tsp)
Cloves (3)
Cardamom (4 pods)

Fry till cumin seeds turn brown. Add the lentils (1 cup), turmeric (1/2 tsp), salt (1 tsp) and water. Bring to boil, skim well, simmer for 20-30 min. Taste for salt. Ladle ½ cup into a bowl, mash, and return. Remove the cinnamon stick
Tadka

To oil (1 tbsp), add

Onions (1 medium, finely chopped)
Cook till it browns. Add

Garlic ( 3 cloves, mashed into a paste)
Ginger ( 1 tbsp)
Green chile (1, minced)

Cook for about 10-15 seconds.

Add ½ of the oil, ½ of the cilantro and all of the lemon juice (1/2). Simmer for 5 min. Add in rest of oil, and remaining cilantro.