Masoor Ki Daal

This daal is a favorite in our home.  I make it at least once a week.  It is Hasan's favorite and he calls it "Yellow Daal".  My husband actually taught me to make this daal and I made a few tweeks to the quantity of the ingredients. It's a very simple and easy recipe.  I hope you give it a try.

We usually have this like a soup but you can have it with roti or rice and as an accompaniment for some kebobs.  I usually soak the daal prior to cooking to speed up the cooking time. 

Masoor Ki Daal

1 cup masoor ki daal (red split lentil), washed and picked over
2 1/2 cups water
1/2 tsp red chilli flakes
1/4 tsp ginger-garlic paste
pinch of turmeric
1 tsp salt (or to taste)
2-3 tbsp lemon juice (or to taste)

2 tbsp olive oil
3 garlic cloves, sliced (if they are large, use 2)

If you have time soak the daal in water for at least 15 minutes.  If you are soaking the daal, prior to cooking pour out as much water as possible.  Add 2 1/2 cups water, red chilli flakes, ginger-garlic paste, turmeric and salt.  Bring to a boil.  Reduce heat to medium-low and partially cover.  If the daal gets too thick add some more water.  Once the daal is cooked, add the lemon juice and remove from heat.

In a small skillet, add the olive oil and sliced garlic cloves.  Heat over high heat until garlic cloves turn light brown.  Add to the daal and mix.  Taste and adjust salt and lemon juice as required.