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Food Blog

Masoor Daal/Red Lentil Curry

I had a hankering for daal yesterday (daal is a generic name for lentils and other pulses, often cooked with spices, etc.), and so Cheryl and I whipped up the following dish, loosely based on an internet recipe. I've been promising to try to write down some of my "try a pinch of this and a touch of that" approach to cooking so we can share it with others, and I think the following approximates what we did. Delicious, nutritious and fast (about 15-20 minutes work total)!

1. In a pot, combine:

  • 2 cups red lentils (masoor daal)
  • 4 cups water
  • 2 medium onions, sliced
  • 1 heaping teaspoon tumeric
  • 1 heaping teaspoon ginger (chopped or minced)

Bring to a boil, then simmer until lentils are soft.

2. In a frying pan, heat three teaspoons oil/butter/ghee, then add:

  • 1 heaping teaspoon cumin seeds
  • 1/2 teaspoon asofeotida
  • a head of garlic, chopped (less if you're nervous)
  • 1-3 chopped green chilies (depending on desired heat level and the strength of your peppers)

Fry until ingredients are lightly toasted, then combine with lentil mixture. Add salt to taste, likely 1-2 teaspoons, stir in thoroughly and remove from heat.

3. Before serving, chop 1-2 tomatoes and a half bunch of cilantro and fold into the daal.

Serve with rice, chapatis or other breads. Enjoy!

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