6garlic clovesminced plus 1 extra clove, sliced thinly
½long red chillisliced
1carrotcut into 1-inch batons
3 tomatoesroughly chopped
1tablespoonsea salt flakes
Coriander leavesto garnish
Wash and rinse the yellow and red lentils several times. Drain and set aside.
Heat 1 tablespoon oil/ghee on medium-high in a deep heavy-bottomed saucepan or cooking pot. Add mustard seed, cumin seed, curry leaves, minced garlic and chilli. When the seeds start to crackle, add the onion and carrot. Sauté tossing constantly for a few minutes until the onion starts to caramelize.
Reduce heat to medium-low. Add drained lentils and tomatoes. Mix well. Sauté for 1-2 minutes until lentils appear toasty.
Add salt, turmeric and garam masala. Add water and mix well. Increase heat to medium and bring to a boil. Then reduce heat to medium-low and simmer uncovered for 20-25 minutes until the lentils are almost cooked. Stir occasionally to avoid sticking.
Reduce heat to low, cover and simmer for a further 10 minutes until lentils are completely cooked and dal appears creamy. If dal is too thick for your liking, add 1/4-1/2 cup water till desired consistency is reached.
Remove from heat and set aside. Heat the remaining tablespoon oil/ghee in a small frying pan. Add garlic slices. Cook for a few minutes on medium heat, tossing constantly until garlic is golden brown. Pour the hot oil/ghee along with the garlic very carefully over the cooked dal. Garnish with coriander leaves and serve hot with rice.