Ingredients (serves 8)

  • mustard oil (can substitute with olive oil)
  • 1 tsp cumin seeds
  • 1/2 tsp kalonji seeds
  • 2 dry red chillis
  • 1 medium onion finely diced
  • 1/2 tsp turmeric powder
  • 8 cloves of garlic smashed
  • 1 cup masoor dal
  • 4 cups of water
  • 8 stalks of cilantro finely sliced

Optional Ingredients

  • micro greens
  • methi (fenugreek)
  • ghee (clarified butter)

Cooking Instructions

  1. Heat oil in pot to medium-high temp.
  2. Saute cumin, kalonji, and red chillis for 1 minute.
  3. Add onions and sautee til translucent.
  4. Add garlic and turmeric powder and stir for 1 minute.
  5. Wash daal well and strain away excess water.
  6. Add dal and water to pot.
  7. Cover till boiling.
  8. Boil on low for 10 minutes.
  9. Boil on medium without lid until lentils are soft, and the desired consistency is reached.
  10. Stir in chopped cilantro.
  11. Stir in chopped fenugreek and microgreens (optional).
  12. Add salt to taste.
  13. Add ghee to taste (optional).