~Masoor Dal Curry Recipe~

Masoor Dal Curry Recipe

Ingredients:

3 cups masoor dal, cleaned and washed

9 cups water

3 tablespoons ghee or oil

pinch of asafoetida or hing

1 tablespoon cumin seeds

1 teaspoon turmeric powder

1 medium white or red onion, finely diced (1 cup)

1 pinch of coarse white sea salt

1/4 cup grated ginger

2 cloves garlic, peeled and minced (1 heaping tablespoon)

2-3 Thai chiles, stems removed and finely chopped

2 – 3 teaspoons garam masala

2-3 teaspoons coriander powder

1 – 2 teaspoons red chile powder

2 – 3 teaspoons coarse sea salt

1 heaping tablespoon chopped cilantro

Method:

1. Add lentils and water to a roomy and heavy pot. Bring to a boil, then turn heat down and simmer for 15 – 20 minutes. At first, you’ll see a white harmless film form over the lentils. Just scrape it off and discard, and continue to boil until the lentils are soft. Once finished, turn the heat off and put a lid on the pan. Let the lentils sit while you finish the tarka.
2. Make the tarka, basically a tempering in Indian cooking. This is where lentils get all their flavor. Take a saute pan, and heat your ghee or oil over medium-high heat. Add asafoetida, cumin and turmeric. Cook about 40 seconds until the seeds start to sizzle and turn a slightly reddish color.
3. Add onions and a pinch of salt. Mix every few minutes and cook 2 – 3 minutes until the onion browns slightly. The salt draws out moisture and helps the onion brown.
4. Add ginger, garlic, and chiles. Cook for another few minutes.
5. Add garam masala, coriander, and red chile. Mix well and cook another 20 second or so. Always be cautious adding powdered spices, as they can easily burn at this stage.
6. Take this mixture and carefully add to the cooked lentils. Stir well.
7. Add salt and cilantro. Mix well and serve over rice, with Roti Canai or Naan, or as a soup. At this point you can also pull out the immersion blender or whisk and blend it down a little. Serve it.

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About Resepi Kakak

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