Danno’s Masoor Dal
INGREDIENTS:
1 cup red split lentils
3 ½ cups water + ½ cup water
¼ cup grapeseed oil
1 small yellow onion
5 cloves garlic, crushed and diced
¼ to ½ inch piece ginger, crushed
3 Roma tomatoes, chopped fine
1 tsp cumin
1 tsp coriander
½ tsp red chili powder (or cayenne)
½ tsp turmeric
1 tsp sea salt
1 cup water, more if needed for consistency
INSTRUCTIONS:
Place lentils in medium sized bowl and cover with water. Move the lentils around in the water until cloudy; tip out most of the water, refill with fresh water, and repeat the process until the water runs clear. Remove any debris and drain water. Add lentils and 3 ½ cups water to a medium pot, and bring to a boil over medium-high heat. Reduce heat to low, remove any foam from the top of the pan using a slotted spoon, and cover with lid ajar until the lentils can be easily mashed (about 30 minutes). Add another ½ cup water and stir. Remove from heat.
In a larger pan, heat the oil over medium-high heat. Once hot, add the onion and saute until lightly browned, about 7-8 minutes. Add the garlic and ginger, and saute for about 1 minute. Add tomatoes and all of the spices (cumin, coriander, red chili powder, turmeric, salt). Cook for 3-4 minutes until the oil starts to reduce from the sides.
Combine the onion mixture (called the Tarka) and the red lentils (called Dal). Add an additional 1 cup of water (or more, for thinner consistency). Bring to a simmer, and cook for an additional 5 minutes. Add more water as desired for consistency.
NOTES: I like to serve mine with basmati rice
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SUBMITTED BY: Danno M.
