Masoor dal: split red lentils. In Karnataka, it is called kempu (red) togari bele.
https://en.wikipedia.org/wiki/Dal
This is the most delicious food I have ever eaten.
Of course, after a week of laying flat on my back fighting a fever and nasty cough, having eaten nothing but yogurt, fruit, and chicken noodle soup for seven days (and not much of any of those), I probably would have said the same thing about a bowl of Kraft Mac and Cheese. Yep. I’ve been sick. Really sick. The doctor finally relented and gave me antibiotics yesterday, and I actually had enough energy to remain verticle long enough to cook this. Sorry if my pictures aren’t quite up to their usual standard- I only have so much energy still.
Masoor dal is more commonly known as red, orange, or pink lentils here in the States. I usually see them called red here in the Midwest. They are usually available with all the other dry beans in most grocery stores. It is the skinned, split, version of the common brown lentil. With a whopping 25g of protein per 100g, among the highest of all legumes other than soy, and a cooking time of only 25 minutes it’s an excellent variety of pulse to keep in your pantry for a quick vegetarian meal.
Masoor dal is probably the most popular variety of dal in North America, and as such there are lots of not-very-authentic recipes out there. I’m actually pretty shocked that the recipe I came up with, using my “Search Google, put a bunch of recipes into a spreadsheet, and then extract an average recipe” method came up with what is actually a pretty typical Indian dal recipe. I guess using the name masoor dal instead of searching for “red lentil dal recipe”, put enough actual Indian recipes into the mix. That said, feel free to make it your own. Add some sweet potato or spinach. Play with the spices. But even if you’re not starving, I guarantee this recipe will taste amazing just as it is.
Masoor Dal
Serves: 4
Prep: 30 minutes
Cook: ~30 minutes
Total: ~1 hour
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1 cup red lentils (masoor dal)
3 ½ cups water
3 Tablespoons neutral-flavored oil
1 teaspoon cumin seed
⅔ teaspoon mustard seed
1 small onion, diced
4 cloves garlic, minced
1-2 small green chilies, minced
1 inch of ginger root, peeled and grated
¾ teaspoon turmeric
⅔ teaspoon salt
1 ⅓ teaspoon ground coriander
¾ teaspoon Kashmiri red chili powder
1 ⅓ teaspoons ground cumin
1 large pinch asafoetida
1-2 dried red chilies
3-4 small tomatoes, diced
OR
12 oz diced tomatoes
1 ⅓ tablespoons ghee
1 teaspoon garam masala
1 ½ teaspoons kasuri methi
5 teaspoons lemon juice
2 Tablespoons cilantro, minced
Optional:
1 ½ tablespoons olive oil, in place of half of neutral oil
4 Tablespoons mung dal
1 teaspoon smoked paprika
½ teaspoon cinnamon
8 oz. coconut milk
3 cups vegetable broth, in place of water.
Naan, to serve on the side.
Pick over the dal and remove any rocks or other foreign objects. Wash 2-3 times, until water runs clear. Add to a pot, along with 3 ½ cups water, and bring to a boil. Reduce the heat, skim off any scum that has risen to the surface, and simmer, partially covered, until the dal is completely cooked and mushy, approximately 20-25 minutes.
Heat oil in a large pan over medium heat. When hot, add the cumin and mustard seeds and fry until they sputter, 15-30 seconds. Add the onion and sauté until golden brown, about 7 minutes.
Add the garlic, green chilies, and ginger and sauté for a minute or two, until the raw odor dissipates.
Add the turmeric, salt, coriander, chili powder, cumin, asafoetida, and red chilies. Mix well, then add the tomatoes. Cook until most of the liquid evaporates, and oil starts to separate from the mixture.
Add the cooked dal and mix well. Add additional water if needed (dal will thicken as it cools), and simmer for 5-10 minutes, until the flavors meld, then stir in the ghee and garam masala. Crush the kasuri methi between your palms and add it. Stir well and taste for seasoning.
Just before serving, stir in the lemon juice, and garnish with minced cilantro. Serve with steamed rice, roti, naan, or your favorite Indian dishes.
Lorin cooks Legumes 