Masoor Ki Daal

• 1 cup Masoor Ki Daal (Red Split Lentils)
• 2- 1/2 cups Water
• 1/2 teaspoons Red Chili Flakes
• 1/4 teaspoons Ginger Garlic Paste
• 1 pinch Turmeric
• 1 teaspoon Salt, Or To Taste
• 3 Tablespoons Lemon Juice (or To Taste)
• 2 Tablespoons Olive Oil
• 3 cloves Garlic, Thinly Sliced

1. If you have time, soak the daal in some water for at least 15 minutes.
2. If you are soaking the daal, prior to cooking pour out as much water as possible.
3. To a pot with the daal, add 2 1/2 cups water, red chilli flakes, ginger-garlic paste, turmeric and salt.
4. Bring to a boil.
5. Reduce heat to medium-low and partially cover.
6. If the daal gets too thick, add some more water.
7. Once the daal is cooked, add the lemon juice and remove from heat.
8. In a small skillet, add the olive oil and sliced garlic cloves.
9. Heat over high heat until garlic cloves turn light brown.
10. Add to the daal and mix.
11. Taste and adjust salt and lemon juice as required.

masoor ki, water, red chili flakes, ginger garlic, turmeric, salt, lemon juice, olive oil, garlic

Taken from tastykitchen.com/recipes/main-courses/masoor-ki-daal/ (may not work)