Step 1

Using a sieve, wash the lentils until the water runs clear.

Step 2

Add lentils to a large saucepan with 6 cups of boiling water. Bring the water and lentils back to a boil.

Step 3

Once boiling, skim off any foam that rises to the top. Add spices and mix well. Cover with a lid and let simmer for 45 minutes. Remove lid and continue to simmer for 15 minutes.

Step 4

While simmering with the lid off, prepare your tarkha. Melt butter in a frying pan and add crushed garlic. Cook until golden brown. Add to lentil mixture (daal).

Step 5

Garnish with cilantro and garam marsala, and serve with rice. Enjoy!