Garlic Daal | Easy 20 Minute Recipe

This is THE easiest daal recipe ever!

Creamy lentils with a splash of the most delicious garlic chili oil, it really is super addictive. This is a dish that was always on our lunch table growing up. It is Bangladeshi comfort food at it’s finest.

I make this Dal with Masoor Dal

(Split Red/Orange Lentils) but you can use any other kind you want or even a mix! If using bigger ones, you can soak your dal for 30 minutes so they cook faster.

For the bagar (tempered oil) I use a simple mix of sliced garlic, whole red chilis, and Pach Phoron.

Pach Phoron is a Bangladeshi whole spice mix made of equal parts Fennel Seeds, Fenugreek seeds, Nigella seeds, Mustard seeds, and Wild Celery seeds. I personally don’t like Fenugreek seeds in my dal as they tend to be quite chunky and bitter, so I pick most of those out of the mix.

If you don’t have Pach Phoron, you can mix your own, or use just nigella seeds or fennel seeds, cumin works too!

Though the flavor of the dal will be different according to what spices you choose to use. You can also use ground spices, just use half the amount and make sure to add it to the oil for tempering at the very end and fry for just a few seconds to keep the spices from burning.

Watch the full process in the video below!

INGREDIENTS

1 cup masoor dal (split red/orange lentils)

2-3 cups water (depending on how thick you want it)

3/4 tsp turmeric

1/2 tsp salt (or to taste)

2-3 tbsp oil (for tempering)

6 cloves garlic (sliced)

3-6 red chilis (whole)

1 tsp Pach Phoron (without fenugreek seeds)

1/4 cup cilantro chopped

INSTRUCTIONS 

Rinse your lentils until the water runs clean, drain.

Add in water, turmeric, and salt, then put on high heat. Once the daal starts boiling, turn the heat down to low and stir once to stop the daal from foaming and boiling over, once it calms down, cover and let simmer for 15-20 minutes until the lentils are soft and mushy.

Whisk the daal until smooth and creamy. Bring back to a boil, and turn down to let simmer while you prep your oil.

Heat a seperate small pot on medium high heat, and once its hot add in your oil and sliced garlic. Fry for 2-3 minutes until the garlic is soft, but not colored, then add in your red chilis and while spices. Fry for another minute until the spices start to pop and the garlic starts to get a hint of golden coloring.

Take your oil off the heat and pour straight onto your daal. Mix and simmer for another minute, then throw in some chopped cilantro and take it off the heat. Serve hot and enjoy!