Masoor Dal

It’s been years since I’ve posted any recipes on this website, but I improvised some dal last night that turned out really well, and I was very pleased with myself and wanted to document the occasion. Behold:

Masoor Dal (Red Lentils)

1 T peanut oil
1/4 tsp mustard seed
1 tsp cumin seed
1 tsp minced fresh ginger
1 T garam masala
pinch cayenne
1 c diced onion
2 c dry masoor dal (red or pink lentils)
6 cups vegetable stock
14oz. canned diced tomatoes
salt to taste (depending on how salty your stock is)
1/2 cup fresh cilantro, diced

Heat the peanut oil in a medium pot. Throw in the mustard and cumin seeds and cover; the mustard seeds will “pop” almost immediately. After about 10 seconds add the onions and stir to coat with the oil and spices. Cook on medium-low heat for 7-10 minutes, until translucent. Add tomatoes, ginger, garam masala, and cayenne and stir; cook for a minute, then add lentils and stock. Cover and simmer on low for 30-40 minutes, until lentils are well cooked and the flavor of the masala has been absorbed. Add salt at this point if necessary; a lot of pre-made stocks or bouillon will make the dal salty enough on its own. If desired, use an immersion blender to make it even creamier. Stir in the chopped cilantro and serve.


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