Uttar Pradesh Style Pink Lentils – Masoor Dal

1. rinse the lentils thoroughly and soak in cold water for half an hour 2. chop first 3, then the other 2 cloves of garlic and set aside separately 3. soak the tamarind in 125 ml hot water for half an hour. Drain through a sieve, squeezing the tamarind well, and set the tamarind water aside.

In a saucepan, bring 1 3/4 l of water to a boil. Pour in the drained lentils and let them bubble up. Add tomatoes, pumpkin, onion, 3 cloves minced garlic, ginger, green cumin, chilies, coriander and chili powder and make the lentils 30 min on medium heat.

Add tamarind water and lime juice if desired and add 1 tsp salt (I use more salt!). Simmer on low heat for 2 min, remove the saucepan from the stove and whisk the lentils heartily until they form a smooth paste.

Just before serving, heat the oil or butter in a frying pan and roast the remaining garlic in it for about a minute. Stir into the lentils.

This tasty dish should have the consistency of a soft porridge. Long grain rice is delicious with it.

Tip: If you don’t like coriander, you can leave it out.

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