Dhal can be made thin and soup-like or kept thick and creamy – adjust to taste. 

Ingredients  

For the lentils:

2 cups red lentils (masoor dhal), rinsed until the water runs clear
4 cups water + extra to thin out later if needed
1 tsp salt

For the tempering (vagaar):

2 Tbsp ghee (butter and oil work well, too)
1 tsp mustard seeds
½ tsp cumin seeds
1 cinnamon stick
8–12 fresh curry leaves
1 mild chilli, halved lengthwise and deseeded (optional)
1 large onion, finely diced
2–3 cloves garlic, grated
1–1½ tsp fresh ginger, grated
1 medium ripe tomato, grated
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
1–2 tsp mild chilli (like Kashmiri, adjust to taste)

For serving:

Fresh coriander, chopped
Fluffy white rice and/or masala fried fish

 Method   

1. Add the lentils, water and salt to a pot and bring to a boil. Reduce heat to a gentle simmer.
2. Cook for about 15-20 minutes, skimming off any foam from the top. Once they are soft, completely broken down and creamy, remove from the heat and set aside.
3. In a separate large pot, heat the ghee over medium heat. Drop in the mustard seeds; once they begin to splutter, add the cumin seeds, cinnamon stick, curry leaves and chilli, if using. Allow them to sizzle for about 15-20 seconds until aromatic.
4. Immediately add the finely diced onion to cool down the oil and stop the whole spices from burning. Sauté for 5-8 minutes or until soft and golden.
5. Stir in the garlic and ginger and cook for another minute (or less) until fragrant.
6. Add the grated tomato along with the dry spices and cook for 5 minutes, stirring frequently, until the tomato and spices combine and reduce.
7. Pour the cooked, creamy red lentils into the tomato-masala base and stir thoroughly to combine. Simmer on low for a few minutes. (If it thickens too much, stir in some of the hot water until it reaches the desired consistency.)
8. Adjust seasoning to taste. Turn off the stove, fold in the chopped coriander, and serve hot with rice and/or masala fried fish. 

Cook’s Note  

My preference is for the dhal not to be too thick, but rather nice and creamy and saucy. I use a stick blender to achieve this, but it can be served unblended too. 

Words: Aneeqah Emeran 
Photography: Zhann Solomons  

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