Ajwain Leaf and Tamarind Dal

1.Rinse the split yellow lentils (toor dal) under cold water until the water runs clear. In a pot, combine the rinsed lentils and 2 cups of water. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the lentils are soft and cooked through.

2.In a small bowl, mix the tamarind paste with a little warm water to dissolve it. Set aside.

3.In a separate pan, heat 2 tablespoons of oil over medium heat. Add the cumin seeds and mustard seeds, allowing them to splutter for a few seconds.

4.Add the minced garlic to the pan and sauté until fragrant and golden brown, about 1-2 minutes.

5.Stir in the chopped ajwain leaves and sauté for another 2 minutes until they wilt and release their aroma.

6.Add the turmeric powder, red chili powder, and salt to the pan. Stir well to combine all the spices with the ajwain and garlic mixture.

7.Once the lentils are cooked, add the tamarind mixture to the pot and stir to combine. Then, pour the ajwain and spice mixture into the lentils and mix well.

8.Allow the dal to simmer for an additional 5-10 minutes to let the flavors meld together. Adjust the consistency by adding more water if necessary, and check for seasoning, adding more salt if needed.

9.Serve the Ajwain Leaf and Tamarind Dal hot, garnished with fresh coriander leaves. Enjoy it with steamed rice or flatbreads.