Ingredients

• 2 cups masoor dal (split red lentils), rinsed, soaked 30 minutes, and drained
• 1 tbsp. ground turmeric
• 15 cloves garlic (3 mashed into a paste, 12 peeled)
• 6 amchoor slices (dried, green mango)
• 1 (1") piece ginger, peeled and mashed into a paste
• Kosher salt, to taste
• 3 tbsp. ghee
• 2 chiles de árbol, chopped
• 3 tbsp. roughly chopped cilantro, for garnish

Instructions

1. Bring dal, turmeric, garlic paste, the amchoor slices, ginger paste, salt, and 6 cups water to a boil in a 6-qt. saucepan. Reduce heat to medium; cook, covered slightly, until dal is mushy, about 20 minutes. Using a whisk, vigorously stir dal until smooth and creamy.
2. Melt ghee in an 8" skillet over medium-high heat. Cook peeled garlic and the chiles until golden, 4–5 minutes, and pour over dal; garnish with cilantro.