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1
Rinse the dal in a couple of changes of cold water, until the water runs clear, and then put in a saucepan.
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2
Pour in 5 1/4 cups of cold water, bring to a boil, and simmer for around 40 minutes, or until cooked.
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3
Youll know its cooked because the lentils will become soft, with no bite or chalky texture.
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4
Scum will appear while youre boiling, which is completely normal; just remove it using a spoon and top up the water if necessary.
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5
Put 2 tablespoons of oil into a frying pan on a medium heat and, when its hot, add the cumin seeds, followed by the onion.
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6
Cook for around 15 minutes, until the onion has caramelized, then add half of the garlic and fry for a couple of minutes.
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7
Add this mixture to the dal, along with the garam masala, chili powder, and salt.
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8
Taste and adjust any seasoning as you see fit.
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9
Add water to adjust the consistency to your liking, then transfer the dal to whatever youre serving it in.
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10
For the final flourish, make the garlic tarka.
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11
Carefully wipe the frying pan clean with some paper towels and put it on a medium heat.
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12
Add the remaining 2 tablespoons of oil, followed by the mustard seeds.
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13
When they pop, add the rest of the garlic and the red chilies.
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14
Watch you dont cook the garlic for too long, as it will taste bitter.
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15
The very moment the edges of the garlic start to turn golden, take it off the heat and drizzle the tarka over the dal, placing the chilis on top as a garnish.
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16
Stir through at the table and serve alongside rice, chapatis, and some pickles.
