Practically any type of lentils can be used for this
recipe, but however red
or green lentils are the quickest cooking types and do not need soaking.
Other types of lentils like the brown type should be soaked overnight before cooking.
250 g red lentils
1/2 tablespoons ghee
cloves garlic, chopped finely
large onion, sliced finely
teaspoon fresh ginger, grated finely
cups hot water
1/2 teaspoon turmeric, ground
1/2 teaspoon garam masala
Salt to taste
Wash the red lentils thoroughly and
discard the lentils that floats on the surface. Then drain well. Heat a
wok with ghee and saute the onion, garlic and ginger until the onion is
golden brown. Add the turmeric and stir well. Add lentils and fry for a
minute before adding hot water and bringing to the boil. Reduce the heat
to simmer. Cover and
cook for 15 to 20 minutes or until lentils are half cooked. Add salt and
garam masala, mix well and continue cooking until lentils are soft and
the consistency is similar to porridge. If there is
too much liquid, leave the lid off the pan to speed evaporation. Serve dhal
plain or garnished with sliced onions, fried until deep golden brown.
Eat with white rice or Indian breads.