Lahori Black Lentil Daal

• 250 g whole black masoor (sabut kali masoor), soaked 15 min
• 2–3 cups water, for simmering
• ½ tsp turmeric powder
• 1 tsp salt, or to taste
• 1 tbsp crushed garlic, in two lots (½ tbsp in the daal, ½ tbsp in the tarka)
• ½ cup milk
• 1 tsp red chilli powder
• ½ tsp garam masala
• 3–4 tbsp oil (cooking oil), for the tarka
• 1 medium onion, chopped
• ½ tbsp cumin seeds
• 2 green chillies
• 9–10 fresh curry leaves
• a squeeze of lemon juice (about 1 tbsp), to finish

Method

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1. Rinse the whole black lentils, cover with water and soak for 15 minutes, then drain. 0:11
2. Put the lentils in a pot with 2–3 cups of water, the turmeric, salt and half the crushed garlic. Bring to the boil, partly cover and simmer on low for 20–25 minutes until tender. 0:29
3. Stir in the milk, red chilli powder and garam masala and cook for another 4–5 minutes. 1:09
4. For the tarka, heat the oil in a small frying pan and fry the chopped onion until translucent. Add the remaining garlic, then the cumin seeds and green chillies and cook for 30 seconds. 1:32
5. Add the curry leaves and mix, then pour the sizzling tarka over the daal and stir it through. 2:09
6. Finish with a squeeze of lemon juice and serve hot. 2:41

Tip. Use 3 tbsp of oil for a lighter tarka. Serve with rice or roti. The daal freezes well; reheat with a splash of water and make the tarka fresh. Swap the milk for unsweetened soy milk to make it vegan.

The method is a summary in our words — the video shows every step.