Creamy methi dal

FOLLOW ALONG

4 simple steps.
One delicious result.

1. STEP 1 / 420–25 min, or until soft

   Cook the lentils

   Gentle simmer, partially covered

   Have ready

   Rinsed lentils · 840 ml / 3½ cups water · ¼ tsp turmeric

   1. Pick over and rinse the lentils.
   2. Put in a saucepan with water and turmeric.
   3. Bring to a boil, reduce heat and simmer partially covered for 20–25 minutes, or until completely soft.
   4. Stir occasionally and add water if needed.

   Next: Make the tempering ↓

2. STEP 2 / 410–12 min

   Make the tempering

   Medium heat · while lentils simmer

   Have ready

   Oil · cumin seeds · onion · garlic · tomatoes

   1. While lentils cook, warm oil in a skillet.
   2. Add cumin seeds and stir for 20–30 seconds.
   3. Add onion and cook 5–6 minutes.
   4. Stir in garlic for 30 seconds, then tomatoes for 4–5 minutes.

   Next: Bring the pans together ↓

3. STEP 3 / 43–5 min

   Bring the pans together

   Low simmer

   Have ready

   Cooked tempering · ½ tsp salt · water only if needed

   1. Once lentils are soft, stir in the cooked tempering and salt.
   2. Simmer for 3–5 minutes.
   3. Add a splash of water if too thick.

   Next: Finish gently ↓

4. STEP 4 / 41–2 min

   Finish gently

   Low heat

   Have ready

   1 tsp kasuri methi · optional 2 tbsp cream

   1. Stir in crushed kasuri methi and optional cream.
   2. Warm for 1–2 minutes over low heat.
   3. Taste and adjust salt before serving.

   Why this step matters
   Add the tomato tempering after the lentils soften; the finished dal should be creamy without losing its spoonable texture.

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