Masoor Dal
Prep time: 15 min.
Cook time: 45 min.
Servings: 4-6
Ingredients
- Red split lentils, 1 cup
- Canola oil, 1/4 cup
- Onion, 1 chopped
- Garlic, 4-5 cloves minced
- Ginger, 1/2 inch grated
- Canned diced tomatoes, 14.5 oz.
- Cumin, 1 tsp.
- Coriander, 1 tsp.
- Cayenne, 1/2 tsp.
- Turmeric, 1/2 tsp.
- Salt, 1 1/4 tsp.
- Butter, 1 tbs.
- Lemon, 1/2
- Garam masala, 1/4 tsp.
Equipment
- Grater
- Can opener
- Lemon squeezer
- Medium pot
- Large pot
Prep
- Chop onion
- Mince garlic
- Grate ginger
- Rinse and drain lentils until water runs clear
Instructions
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Add lentils and 3 1/4 cups water to the medium pot.
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Bring to a boil over medium high heat.
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Reduce heat to low-medium so it still simmers. Remove any white foam from surface.
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Stir occasionally until the lentils are soft, ~30 minutes. Add water if the lentils get too thick.
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Turn off the heat.
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Heat oil over medium-high heat in the large pot.
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Add onions and cook until slightly golden, ~7 minutes.
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Stir in garlic and ginger, ~30 seconds.
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Add tomatoes, cumin, coriander, cayenne, turmeric, and salt.
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Cook until soft and oil starts to separate, ~3 minutes.
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Stir in lentils.
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Add water to desired consistency, ~1 cup.
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Bring to a simmer, ~5 minutes.
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Add more salt to taste.
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Stir in butter, lemon juice, and garam masala.
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Leftovers can be frozen for up to 3 months; thaw then reheat on the stove top, adding water as needed.