• 2 cups red (orange) lentils, dry
  • 2 teaspoons salt
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon jeera (cumin)
  • 1/2 cup (1 stick) salted butter
  • 1 bulb garlic, crushed or pressed
  • Cilantro, for serving
  • Cooked rice, for serving


  1. Using a sieve, wash the lentils until the water runs clear.
  2. Add lentils to a large saucepan with 6 cups of boiling water. Bring the water and lentils back to a boil.
  3. Once boiling, skim off any foam that rises to the top. Add spices and mix well. Cover with a lid and let simmer for 45 minutes. Remove lid and continue to simmer for 15 minutes.
  4. While simmering with the lid off, prepare your tarkha. Melt butter in a frying pan and add crushed garlic. Cook until golden brown. Add to lentil mixture (daal).
  5. Garnish with cilantro and garam marsala, and serve with rice. Enjoy!