Sabut Masoor Dal (spiced red lentils)

Ingredients:

  • 1 cup red lentils (soak for 10 minutes, then drain)
  • 1 bay leaf
  • ¼ cup canola oil (neutral oil or ghee)
  • 1 medium onion (finely chopped)
  • ½ tsp fresh ginger (finely grated (about 8 grams peeled))
  • ½ tsp garlic clove (grated (about 6 grams))
  • ½ tsp cumin, ground
  • ½ tsp chili powder
  • ¼ tsp ground coriander
  • ¼ tsp turmeric
  • 2 tomatoes (finely chopped)
  • 1 tsp sea salt (fine)
  • 3 Thai green chiles (stemmed and chopped)
  • 2 tbsp lemon juice (2 - 3 Tbsp)
  • ½ tsp garam masala (for garnish)
  • 1 tbsp cilantro (freshly chopped for garnish)

Instructions:

Substitutions:

1. Use 1 Tbsp umeboshi paste instead of tomatoes.

2. Still good if you omit the Thai green chiles.  Large Thai green chiles are rated at 1500, while small ones are much hotter.

3. It turns out that Sabut Masoor Dal refers to brown lentils, while just Masoor Dal refers to red lentils.  We have been using red lentils.  They require less cooking time than is in the instructions.

 

Instructions.

1. In a large pot (about 6 quart), add 7 cups of water, red lentils and bay leaf.  Bring to a boil, cover and cook on ah high heat as possible until tender, about 25 to 30 minutes.  Note: This is excess water to prevent burning.  ok to use less water, lower heat and stir occasionally.

2. Prepare the mala:  In a medium sized (8 inch) frying pan, heat the oil/ghee over medium heat for 30 to 45 seconds or until melted.  Add onion, ginger and garlic, and cook on medium heat, stirring occasionally, until the onions turn translucent, about 5 minutes.

3. Add cumin, chile powder, turmeric and coriander.  Mix well. Stir in tomatores, salt and Thai green chiles. Cook on medium heat, stirring occationally, until tomatores break down and the oil separates (it iwll form an outline around the jammy tomato), about 10 minutes

4. Remove 1 cup water from the pot of dal with a ladle (adjust amount removed according to desired thickness).  Stir the masala from the frying pan into the pot of lentils.  Simmer for 3 to 5 minutes - or for 10 minutes for more tender dal. 

5. Turn off the stove, and stir in lemon juice.  Sprinkle with garam masala and cilantro.

Serve with rice, roti or by itself.