Ingredients: |
Ingredients: 2 cups red lentils
1 inch piece of root ginger,peeled
2 cloves garlic,peeled and whole
4-5 cups water
1/4 teaspoon turmeric
salt to taste
small nob of butter or 1t olive oil
1/2 medium sized onion finely chopped
2 t minced garlic and ginger
about 10 fresh curry leaves (if available)
1 teaspoon black mustard seeds
1/4 teaspoon turmeric
1T oil
1/2 c fresh cilantro,chopped fine
optional ingredients:chopped fresh tomatoes;1/4 t hot chili powder or 1 fresh hot chili (for heat); fresh spinach
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Directions: |
Directions:Wash the lentils in several changes of water,drain
Put lentils,water,turmeric,ginger,garlic,salt,butter in medium sized pan and cover.
Bring lentils to a boil and then remove froth off the top before simmering for 10 minutes until lentils are soft.
Remove whole garlic and ginger.
Turn off heat.
(final fry)
Heat oil and add curry leaves and mustard seeds.
When the mustard seeds begin to pop,add onion,ginger and garlic.
Saute until the onion is translucent,then add turmeric,stirring to make sure it doesn't burn.
Add a little more oil,then add to the lentils. Cook for a few minutes until flavors incorporate. Stir in fresh cilantro and adjust seasoning to taste.
Note: Add chili when you add turmeric for the final fry and add tomatoes and/or spinach at the end and simmer until tomatoes are soft.
Serve with basmati rice (servings4 to 6) |
This recipe for Masoor Dahl is from