Masoor Dal

1½ cup
5 cup
2 cloves
2 slices
¼ medium
1 t
1/8 to 1/4 t
1 t
 
​3 T
1 pinch
1 t
1 t
 
2 T
1

masoor dal (salmon colored split lentil)
water
garlic, slivered or minced
ginger, slivered or minced (about 1 T)
onion, chopped
turmeric
cayenne
salt

​​ghee
ground asafetida (optional)
cumin seeds
ground coriander

cilantro
lemon juice

• Bring dal to boil in cold water and remove scum.
• Add the rest of first set and simmer for 30 to 60 minutes slightly uncovered. Consistency should be slightly thicker than pea soup.
• Heat ghee over medium flame, add asafetida and cumin and fry a few seconds until cumin starts to turn darker. Add coriander and quickly transfer mixture to dal. Watch out, the cumin burns quickly!
• Stir in 3rd set and serve.
• Yield: 6

Category:  Indian                                                                                                                                                       Modified 12/4/18