Masoor Dal - Indian Lentils
Submitted by w.e.dobbins
Masoor dal: creamy Indian red lentils simmered with cumin, coriander, turmeric, cardamom, and fresh coconut milk. A vegetarian, gluten-free classic ready in 40 minutes.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
40 minMasoor dal is Indian weeknight comfort food, the kind of simple pulse stew that Indian home cooks make on repeat. Red lentils cook down fast (20 minutes or so) into a soft, slightly creamy base that soaks up whatever spice treatment you throw at it. This version goes full-spectrum: onion and garlic fried in ghee, ground coriander, cumin, turmeric, and chili for the base, then whole cardamom, cloves, and a cinnamon stick for aromatics.
The fresh coconut milk finish is the move that lifts this out of ordinary dal territory. Desiccated coconut blended with water makes a quick fresh coconut milk that sweetens and richens the dal without the tinny edge of canned versions. Raw tomato quartered in at the end keeps bright acid in the bowl.
Chef Tips
- Rinse the lentils until the water runs clear. Cloudy water means starchy foam on top of your dal.
- Bloom the ground spices in ghee for the full 2 minutes. Under-bloomed spices taste dusty; bloomed ones taste toasted and deep.
- Fish out the whole cardamom, cloves, and cinnamon stick before serving, or warn your guests. Biting one is unpleasant.
- Add the tomato off the heat. Simmering breaks the chunks into sauce; fresh-added keeps them as bright pops.
Variations
- Use canned coconut milk in place of fresh for speed.
- Add a sizzle (tadka) of mustard seeds and curry leaves in ghee poured over the finished dal.
- Finish with fresh cilantro and a squeeze of lime for brightness.
Serve over basmati rice or with warm naan.
Ingredients
Directions
Wash the Lentils well with plenty of water, put into a saucepan with enough water to cover.
Bring to the boil and boil gently until the Lentils are soft.
Meanwhile, heat the Ghee or Oil in a frying pan and fry the Onion and Garlic.
When the Onion softens add the Coriander, Cumin, Turmeric, and Chili, mixing well.
Cook for two minutes, then add the Cardamoms, Cloves, and Cinammon.
Now add the Lentils together with any liquid they have been cooking in and stir rapidly to ensure the spices mix in well.
Add a little more water if necessary.
(This dish should be fairly liquid.)
Add the Salt and continue to cook for a further 5 minutes.
Blend the Coconut with ⅔ Cup Water in a liquidiser and add to the pan.
Chop the Tomatoes into quarters and add to the Dal just before serving.
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