Masoor Dal
1½ cup
5 cup 2 cloves 2 slices ¼ medium 1 t 1/8 to 1/4 t 1.5 t 3 T 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 cumin seeds ground coriander cilantro lemon, juiced |
- 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 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 12/18/22