Masoor Dal
Ingredients
1 1/2 cups whole green lentils
1/2 teaspoon ground turmeric
5 cups water
salt to taste
Tarka
4 tablespoons oil or ghee
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
1 small onion, finely chopped
1/2 teaspoon ground red chile
8 ounces canned tomatoes
1 tablespoons lemon juice
Garnish
1 tablespoons fresh cilantro, chopped
1/2 teaspoon garam masala
1 small green chili, chopped
Instructions
1/2 teaspoon ground turmeric
5 cups water
salt to taste
Tarka
4 tablespoons oil or ghee
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
1 small onion, finely chopped
1/2 teaspoon ground red chile
8 ounces canned tomatoes
1 tablespoons lemon juice
Garnish
1 tablespoons fresh cilantro, chopped
1/2 teaspoon garam masala
1 small green chili, chopped
Place the lentils, turmeric, water and salt in a large pan. Bring to a boil, skimming off any scum. Simmer over medium heat for 20 minutes. Meanwhile, heat the ghee in a heavy skillet and fry the mustard seeds until they crackle. Add the cumin seeds and onion and golden brown. Stir in the chile, tomatoes and lemon juice. Cook until the water has been absorbed and the ghee appears on the surface. Stir in the cooked lentils and simmer for 5 minutes. Sprinkle with the garnishes and serve hot with rice, okra, raita and a meat curry.
This was the ABSOLUTE BEST RECIPE I've EVER TASTED for lentils!
