Masoor dal is an Indian red-lentil dish made by simmering the lentils with tomato and turmeric, then topping them with a mustard-seed and garlic tadka. Adding the spices in stages lets them bloom in the butter and deepens the flavor.
Rinse the red lentils and drain them.
Bring the lentils to a boil with the water, chopped tomato, turmeric and salt. Simmer over low heat for 12 minutes, until the lentils break down.
Melt the butter in a separate pan. Add the mustard seeds and cook until they begin to pop, then add the garlic, ginger and onion. Sauté until golden.
Stir in the cumin and cook briefly, then remove the pan from the heat. Pour the tadka over the cooked lentils and stir.
Do not add the mustard seeds too early; if the butter is not hot enough, they may burn before they pop. Stir the tadka into the cooked lentils as soon as you pour it over, or the butter may remain on the surface. Allergens: contains milk and dairy products (butter), and mustard.
Tadka'yı ayrı tavada hazırlamak bana gereksiz bir ekstra adım gibi geldi, tüm baharatları tek tencerede de kavurabilirdim diye düşündüm. Yine de sonuçta hardal tohumlarının çıtırlığı gerçekten fark yaratıyordu.
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