| Masoor Dal |
Servings: 6
Ingredients:
| • Masoor dal | 1 cup | |
| • Water | 4 cups | |
| • Salt | 1 tsp | |
| • Tumeric | 1/2 tsp | |
| • Coriander, ground | 2 tsp | |
| • Ginger, grated | 1 tsp | |
| • Lemon juice | 1/2 small lemon | |
| • Fresh cilantro | 1 or 2 Tbsp chopped | |
| Tarka: | ||
| • Oil, canola | 2 Tbsp | |
| • Cumin seed | 1 tsp | |
| • Asafetida (hing) | pinch or 1/8 tsp | |
| • Chili, red dried | 1 | |
| • Garlic | 3 cloves or 1 cube Dorot |
|
| • Red onion, diced | 1/2 medium (optional) | |
| Reverse Columns | ||
Directions:
- Wash the dal. Rinse 3 or 4 times until the water runs off clear. Using a strainer can help with the draining.
- In a 2 quart saucepan, add the dal, water, salt, turmeric, coriander and ginger and bring to a boil. Use a zester when grating the ginger to get a fine paste.
- Cover and simmer at a low heat (3) for about 25 min.
- When the dal is finished, make the tarka. In a small pan, heat the 2 Tbsp of oil, add in the cumin seed and let it crack. Add the hing, onion, garlic and chili. Sauté for a few minutes until onions are translucent. Pour the whole mix on top of the dal.
- Stir in the fresh cilantro and add a squeeze of lemon through a strainer.
Notes:
There are four main dals.
Masoor - red lentils which turns yellow when cooked.
Urad - split and hulled black lentils. This is a small white lentil, ground up it is used in dosa batter.
Chana - the split kernel of a variety of chickpea known as desi or bengal gram.
Moong - whole or split and hulled.
This is a very common masoor dhal. However any of the above dals can be used in this recipe.
If using a frozen Dorot garlic cube, add it in the water at the beginning rather than putting it in the tarka.
If the whole chili is not available, you can add 1/2 tsp chili powder to the water mix at the start. A fresh green Serrano chili can be used instead of a dried red one.
The oil is used instead of ghee (clarified butter and mostly saturated fat) to make it a little healthier.
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