Red Lentil Dal with Carrot Sabzi and Roti

Ingredients

• 0.5 cupred lentils (masoor dal)
• 2 piececarrot
• 4 piecestore-bought roti
• 1 pieceonion
• 3 piecegarlic cloves
• 1 tspfresh ginger
• 1 piecetomato
• 2 tbspfresh cilantro
• 2 tspcooking oil
• 1 tspcumin seeds
• 0.5 tspmustard seeds
• 0.5 tspturmeric powder
• 1 tspcoriander powder
• 0.5 tspcumin powder
• 0.25 tspred chili powder
• 0.25 tspgaram masala
• 0.25 tspamchur (dry mango powder)
• 0.25 tspsalt
• 0.5 piecelemon

Method

1. 1

   Rinse the red lentils under cold water until the water runs clear, then add them to a pressure cooker or small saucepan with 1.5 cups of water and 0.25 tsp turmeric; pressure cook for 2 whistles (or simmer covered for 12 minutes) until completely soft and mashable.

2. 2

   While the dal cooks, peel and grate the carrots, finely dice the onion, mince the garlic cloves, and grate the ginger; also dice the tomato and roughly chop the cilantro.

3. 3

   Heat 1 tsp oil in a wide pan over medium-high heat; add mustard seeds and let them splutter, then add half the cumin seeds and let them sizzle for 20 seconds.

4. 4

   Add the grated carrots to the pan and stir-fry on high heat for 3–4 minutes until slightly softened; season with coriander powder, cumin powder, a pinch of red chili powder, amchur, and a small pinch of salt, toss well, and remove from heat.

5. 5

   In a separate small saucepan, heat the remaining 1 tsp oil over medium heat; add the remaining cumin seeds and let them sizzle, then add the diced onion and sauté for 2 minutes until lightly golden.

6. 6

   Add the minced garlic and grated ginger to the onion and cook for 30 seconds, then add the diced tomato, remaining turmeric, red chili powder, and garam masala; cook for 1–2 minutes until the tomato softens.

7. 7

   Pour the cooked lentils into the tadka pan, stir everything together, and simmer for 2 minutes; squeeze in the lemon juice, taste, and adjust seasoning — the dal should be thick and pourable.

8. 8

   Warm the store-bought rotis directly on a gas flame or in a dry skillet for 30 seconds per side until soft and lightly charred.

9. 9

   Ladle the dal into bowls, top with fresh cilantro, and serve alongside the carrot sabzi and warm rotis.