Spiced up Red Lentils(Masoor Dal) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Please don't sub brown lentils for this, the red lentils have a very different texture. Serve with rice and lemon wedges. Adapted from The Best International Recipe Cookbook. I have provided a varitation using coconut milk. Ingredients:
1/2 teaspoon ground coriander |
1/2 teaspoon ground cumin |
1/4-1/2 teaspoon ground cinnamon |
1/2 teaspoon ground turmeric |
1/4-1/2 teaspoon red pepper flakes (or more to desired heat level) |
1 tablespoon vegetable oil |
1 medium onion, finely chopped |
4 -5 garlic cloves, minced (about 4 tsp.) |
1 1/2 teaspoons grated fresh ginger |
4 cups water or 4 cups vegetable broth |
1 1/4 cups red lentils, rinsed |
3 large plum tomatoes, cored, seeded, chopped (about 1 pound) |
1/2 cup fresh cilantro leaves |
2 tablespoons unsalted butter |
salt & freshly ground black pepper |
Directions:
1. Mix the spices in a small bowl and set aside.
2. Heat the oil in a large saucepan over medium high heat until it shimmers. Add the spices and saute until fragrant, about 10 seconds. Stir in onion and cook till softened, 5-7 minutes. Stir in garlic and ginger and cook till fragrant, about 30 seconds.
3. Now stir in the water and lentils. Bring to a boil. Reduce to a simmer and cook, uncovered, until the lentils are tender and resemble a coarse puree, 20-25 minutes. (At this point, you may refrigerate the lentils in an airtight container up to 2 days. Reheat over medium low heat before continuing).
4. Stir in tomatoes, cilantro, and butter. Season with salt and pepper to taste before serving. Enjoy!
5. Variation:.
6. Substitute 1 cup coconut milk for 1 cup of the water and omit butter. Using coconut milk makes for a lush, creamy texture and rich flavor. Don't use light coconut milk. You can freeze any leftover coconut milk.
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