Masoori Dal (Red Lentil Dal)

Good morning everyone,

We’re having masoori dal tonight.  It’s a relatively quick, simple dal dish to make as the lentils have to soak for only half an hour before cooking.

You can up the heat on this dish by replacing the paprika with chili powder and chopping rather than slitting your green chilies.

Masoori Dal (Red Lentil Dal)

1 cup masoori dal (red lentils), picked through
2 cups water
1 onion, diced
1 1/2 tablespoons ginger garlic paste
2 tomatoes, diced
2 green chilies, sliced lengthwise
Salt, to taste
Tempering oil:

1/4 teaspoon cumin seed
1/4 teaspoon mustard seed
1/4 teaspoon paprika
1/4 teaspoon turmeric

Garnish:
Chopped cilantro (a small handful)

Rinse the lentils, cover with water and let soak for 30 minutes. Drain and set aside.

In a medium pot, combine lentils, water, onions, ginger garlic paste, tomatoes, and chilies. Bring to a boil over high heat. Skim any scum from the surface. Lower the heat, cover the pot with a lid and simmer until the lentils are tender, about 30 minutes.  Add salt, to taste.

In a small skillet, over a high flame, heat 1 tablespoon canola oil. When the oil is hot add the tempering spices and stir quickly for 30 seconds while they bloom.  Immediately remove from heat and add to the lentil mixture.  Stir well.  Garnish with cilantro and serve.

That’s it!  Easy peasy!

Until next time,
Peace and love,
Himmat

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