Monika's Dal

Red lentil dal is one of those dishes that rewards patience at the stove. Masoor dal breaks down as it simmers, turning into a thick, golden porridge without any mashing needed. The ghee and onion base gives it a rich, nutty backbone.

Frying the turmeric with the onions and garlic before adding the lentils blooms the spice, pulling out more color and flavor than just dumping it in with the water. That two-minute fry after adding the lentils toasts them slightly and helps them hold their shape a bit longer in the pot.

The garam masala goes in near the end on purpose. Adding it too early cooks out the volatile aromatics. Stirring it in during the last few minutes keeps the spice fragrant and bright.

Pro Tips

• Wash the lentils until the water runs mostly clear. The starchy residue can make the dal gummy instead of creamy.
• Use hot water, not cold. Cold water drops the temperature and extends the cooking time.
• If the dal thickens too much as it sits, stir in a splash of hot water when reheating. It thickens considerably as it cools.
• A squeeze of lemon juice right before serving brightens the whole dish.

Variations

• Finish with a tadka: heat ghee in a small pan with mustard seeds, cumin seeds, and dried red chilies until they pop, then pour over the dal.
• Stir in a handful of fresh spinach during the last five minutes for added color and nutrition.
• Swap the ghee for coconut oil to make it vegan friendly.