Masoor Dal

Ingredients

• 10 1/2 ozred lentils, rinsed until the water runs clear
• 1 tspground turmeric
• 1 3/4 ozsalted butter
• 2 tspcumin seeds
• 4 clovegarlic, thinly sliced
• 1 1/2 tspsea salt, or to taste

Method

1. 1

   Put the lentils in a bowl, cover with cold water, swirl with your hand and pour it off. Repeat three or four times until the water stops going cloudy.

2. 2

   Tip the lentils into a saucepan with the turmeric and 1.2 liters of cold water. Bring to a boil, skim off any foam, then lower to a gentle simmer and cook uncovered for 20 to 25 minutes, stirring occasionally, until the lentils have collapsed completely.

3. 3

   Stir in the salt and beat the dal briskly with a spoon until it is smooth and creamy. It should pour slowly off the spoon; add a splash of hot water if it has gone stiff.

4. 4

   Melt the butter in a small pan over a medium heat, add the cumin seeds and wait until they sizzle and darken — about 30 seconds — then add the sliced garlic and fry for another 30 to 40 seconds until pale gold. Pour the whole lot, sputtering, over the dal and stir it in at the table.