Masoor ki Daal - with and without tomatoes

Ingredients

• 1 cup Masoor Daal (red lentils)
• 1.5-2 tsp Salt
• 1 tsp Red Chilli Powder
• 1/2 tsp Turmeric Powder
• 2 cloves Crushed Garlic
• 1/3 cup diced onion
• 2 diced tomatoes for 4 tbsp of tomato paste for a rich tangy red ((optional))
• 1/2 cup chopped cilantro
• 3-4 Green Chilies (For optimum heat slice them thinly, for medium cut into halves and for less leave them whole.)
• Lemon Juice (according to taste )
• 1/4 cup neutral oil
• 3-4 dried whole red chilies
• 1 tsp cumin seeds
• 3-4 cloves garlic - sliced
• 1/2 tsp Kalonji / Nigella Seeds ((optional))
• 1 sprig Curry Leaves

Instructions

1. 1

   Bring the daal to a boil with along with the, garlic, onion, and spices with 3-3.5 cups of water till tender. I recommend starting with 1 tsp of salt.

2. 2

   Add the tomato paste and whisk energetically or use an immersion blender to make a smoothish daal

3. 3

   Now turn off the heat and add the Cilantro, Green Chillies and Lemon Juice. Stir and adjust seasoning.

4. 4

   --- Baghaar ---

5. 5

   Heat oil in a small frying pan - you can use less if you prefer

6. 6

   Add the remaining ingredients, be careful!

7. 7

   When the garlic cloves turn a golden brown colour pour them over the daal. You can simmer on low for a minute or two at this point if you want.