Masoor Dhal – Masoor Dal
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 150 g lentils, red
- 1 beefsteak tomato (s)
- 1 teaspoon salt
- 1 teaspoon turmeric, ground
- 2 tablespoon lemon juice, freshly squeezed
- 2 tablespoon ghee, or sunflower oil
- 1 ½ teaspoon cumin
- 3 cloves garlic, pressed or finely chopped
- 1 small onion (s), finely diced
- 1 teaspoon chili powder, possibly a little less
- salt
- Lemon juice
- Coriander green
Print Recipe
Pin Recipe Instructions
- Wash the lentils and soak for about 30 minutes. Drain, put in a saucepan and top with fresh water so that they are well covered with a finger`s width.
- Roughly dice the tomato and add 1 teaspoon salt and turmeric to the lentils, bring everything to the boil and simmer gently for about 20 minutes, adding a little more water if necessary. Add the lemon juice and bring to the boil again.
- In a separate small pan, heat the ghee (or oil), add the cumin seeds, garlic and onion cubes to the pan and fry until everything is lightly browned. Now stir in the chilli powder and add this mixture to the dhal.
- Dilute with water to the desired consistency (rather soupy or as a stew) and, if necessary, season again with salt and lemon juice. Sprinkle with a little coriander green.
- We like this simple dhal as an accompaniment to curry. Tastes wonderful with basmati rice or naan or chapati and can be prepared and warmed up very well.
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