Masoor dal
I used to cook only boring supermarket canned cooked lentils for my lunch tuppers. One day, while talking to my mother, I realized I could cook much better dals by replacing canned goods with more interesting legumes, such as masoor dal. The only problem for me here is that I hate soaking lentils in advance. But for good Dal, I will do that.
Please refer to the author’s notes if this is your first time here.
ingredients
For 4 portions.
- 1cup split red lentils
- 3cup water
- 1cup chopped onions
- 200g crushed tomatoes
- 1.5tsp salt
- 1.5tsp chilli powder
- 1tsp turmeric
- 1tbsp garlic powder
- 1tbsp ginger powder
- 2tsp coriander powder
- 1tsp cumin
- 0.5tsp asafoetida powder
- 1tsp garam masala
- sunflower oil
steps
- Wash the lentils atleast 3 times. Soak lentils for 30min to 2hours in advance. Then wash them again.
- Boil the lentils for 20min in 3 cups of water with 0.5tsp turmeric and 0.5tsp salt. Beware there could be foam coming up in the water. Just remove it when it does.
- In another pan, fry onions in oil till they are translucent. Add salt for the faster process
- Add ginger and garlic powder. Saute till its cooked
- Add chilli powder and turmeric, cumin and coriander. Fry till spices are cooked
- Add tomato puree and the cooked lentils and simmer on medium heat for 5min
- Check the consistency of the curry you can cook more or less for mashed lentils to solid lentils
- Add garam masala to the curry and mix well
- Let it cook for 5 mins
- Enjoy with jeera rice