In a medium sauce pan boil lentils in 4 cups water in medium heat for about 20 minutes or until tender (ensure water does not evaporate).
A few minutes before the lentils are cooked, heat ghee in a separate sauté pan on medium-high heat.
When ghee starts to bubble (within a minute or so) add jeera seeds.
When the jeera seeds start to pop, add onions and brown.
When onions start turning brown, add coriander powder, chili powder, green chilies and sauté for 10 seconds.
Add tadka to dal and stir.
Squeeze lemon juice into dal and serve!
Lal masoor dal is the quickest and easiest of all the dals. But I’ve learned that it isn’t cooked in all Indian household. It is apparently popular in the Northern part of India in Muslim homes. According to my mom, it is best when mixed with other dals like moong (mung). I like it strait up with lots of lemon. Hindu, Muslim, Sikh, Isai–try this recipe and let me know what you think (even if you’re agnostic).
Are you in search of a healthy and protein rich recipe? This video might just come handy. Watch the chef stir up this easy to make Indian Red Lentil. The dish is ideal to be served with bread or rice and makes an impressive side dish. Do give it a try.