Ingredients

• 200 g whole black lentils (maas)
• 1.25 L water
• ½ tsp ground turmeric
• 1 tbsp fresh ginger
• 1 tsp salt
• 3 tbsp ghee
• 2 dried red chillies
• 4 cloves garlic
• 1 tsp jimbu
• ¼ tsp timur

Method

1. 01
   Soak the lentils Rinse the black lentils in several changes of water until the water runs mostly clear, then cover them with plenty of fresh water and leave them to soak for about eight hours or overnight.
2. 02
   Pressure cook the lentils Drain the lentils and put them in a pressure cooker with one and a quarter litres of water, the turmeric and the grated ginger. Bring it to full pressure over high heat, then turn the heat to low and cook for about thirty minutes.
3. 03
   Let the pressure drop Turn off the heat and let the pressure release on its own before opening the lid.
4. 04
   Mash and simmer Open the cooker, add the salt, and mash about a third of the lentils against the side of the pot with a ladle. Simmer uncovered on low heat, stirring now and then, until the dal turns thick and creamy.
5. 05
   Fry the chillies Heat the ghee in a small pan over medium heat, then add the dried red chillies and fry until they darken slightly.
6. 06
   Add the garlic Add the sliced garlic and the timur, if using, and fry, stirring, until the garlic turns light golden.
7. 07
   Bloom the jimbu Add the jimbu to the hot ghee and let it sizzle for just a few seconds until fragrant.
8. 08
   Temper the dal Pour the sizzling ghee and spices straight into the dal and cover the pot immediately to trap the aroma. Leave it covered for two minutes.
9. 09
   Stir and serve Stir the tempering through the dal, taste for salt, and serve hot over rice with greens, gundruk and achar on the side.