Masoor Dal

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Recipe submitted by my friend Meg from Pakistan -Sheila C.

Masoor Dal

Ingredients (use vegan versions):

1 cup red lentils (they actually look orange)
1 teaspoon coriander powder
1/2 teaspoon Indian chili powder (cayenne can be used in a pinch)
1 teaspoon salt
3 cups water (you can adjust this to desired thick/thinness of dal)
4 tablespoons oil (or less)
1 teaspoon prepared minced garlic

Directions:

Rinse the lentils and pick out any impurities. Add water, coriander powder, chili powder and salt. Cook over a medium low heat until beans are mushy but still retaining some distinctive texture. (You may want to adjust the water and/or cooking time to the consistency that you prefer.)

When the lentils are nearly finishe'd cooking, saute the garlic in the oil on a low heat until its golden, with a tinge of brown. Add this to the dal.

Stir and serve. Adjust seasonings as desired.

As simple as this recipe is, it is truly delicious and satisfying. Coupled with steamed basmati rice it is a complete protein and very nutritious. You need only add some vegetables on the side for a beautifully balanced meal.

Serves: 4

Preparation time: 20 min

I love making dahl, its so easy and yummy. My mom has always blended hers when cooked so its a nice, creamy consistency. Just use a hand blender, but make sure to keep the blade fully submerged in the dahl at all times. Otherwise you'll have hot lentils shooting at you and that's quite unpleasant.

Archived comment by: danaScullyUCI