Masoor Daal - Indian Red Lentils
These cute legumes are SO yummy! I made this for my nutrition class and it was a huge hit! Options for the vegan version are listed.
Maker: Love6381
From: Website(view original)
Prep Time
15 min
Cook Time
1 hr
Servings
Recipe details are AI-assisted from Love6381. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.
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Cooking context
1 hr 15 min estimated total time for 6 servings.
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Ingredients
- 1/2 lb red lentil
- water, as needed
- 2 tablespoons ghee or canola oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 teaspoons whole coriander seeds
- 2 teaspoons cumin seeds
- 2 teaspoons dried red pepper flakes
- 1 teaspoon cardamom seeds
- 6 inches cinnamon stick, broken
- 2 tablespoons lemon juice or tamarind paste
- 2 cups plain low-fat yogurt or coconut milk
Instructions
- 1Wash the lentils well, and then put them into a sauce pan. Add 4 - 6 cups of salted water to cover the lentils.
- 2Bring lentils to a boil then reduce heat, cover and allow to simmer until they are soft. Keep the water level above the lentils.
- 3While the lentils are simmering, grind the spices together then toast them over low heat in a dry sauté pan until you have released their aromas. Set spices aside.
- 4Using the same sauté pan, heat ghee or oil over low to medium heat. Add onions and sauté until they are soft. Add garlic, sauté another 3-4 minutes. Do not burn the onions or garlic. Add spice mixture; continue to cook for 2 minutes.
- 5Once the lentils have become soft, add them and their cooking liquid to the onion and spice mixture (add more water or broth if lentil are too thick). Stir and scrape up any bit from the bottom. Stir in lemon juice, adjust salt and continue to cook for 5 minutes.