A Pakistani Masoor Daal recipe with a tangy kick
Bring the daal to a boil with along with the, garlic, onion, and spices with 3-3.5 cups of water till tender. I recommend starting with 1 tsp of salt.
Add the tomato paste and whisk energetically or use an immersion blender to make a smoothish daal
Now turn off the heat and add the Cilantro, Green Chillies and Lemon Juice. Stir and adjust seasoning.
Heat oil in a small frying pan - you can use less if you prefer
Add the remaining ingredients, be careful!
When the garlic cloves turn a golden brown colour pour them over the daal. You can simmer on low for a minute or two at this point if you want.
Salt tastes different based on where you are so please start with less and then adjust accordingly. The difference between an average daal and a great daal is seasoning because daal really soaks it up!