Lasooni Dal

Step 1

Pour 3 cups of water into a medium pot, cover with a lid, and bring to a rolling boil over high heat, about 5 minutes.

Step 2

While the water heats, place the 3 tablespoons of olive oil in a small skillet over medium-high heat and wait until it shimmers and moves quickly when you tilt the pan, about 90 seconds.

Step 3

Add the 6 minced garlic cloves to the hot oil and stir constantly for 30 seconds until the kitchen smells strongly of garlic and the garlic begins to turn golden.

Step 4

Sprinkle the 0.5 teaspoon of cumin seeds into the oil and stir for 15 seconds until the seeds darken slightly and smell fragrant and toasted.

Step 5

Pour the 1 cup of rinsed red lentils into the boiling water, stir once to combine, and return to a boil.

Step 6

Reduce the heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally once every 3 to 4 minutes, until the lentils completely dissolve and the mixture looks like thick, creamy porridge.

Step 7

Remove the pot from the heat and pour the garlic-cumin oil into the lentils, stirring well to distribute the oil and flavor throughout.

Step 8

Season with salt and pepper to taste, stirring until evenly mixed, then divide between two bowls and serve immediately.