60 Min
DF
GF
V
Rustic Masoor Dal
This masoor dal preparation, mostly native to Sindhi households, is simple, hearty and delicious and best eaten with rice.
This masoor dal preparation, mostly native to Sindhi households, is simple, hearty and delicious and best eaten with rice.
Cook Time
60 Minutes
Serves
4
Directions
Step 1
Soak the lentils in enough water to generously cover the lentils for 1 hour or overnight in the refrigerator. Drain.
Step 2
Bring lentils and turmeric with 3 cups of water to a boil. Within a few minutes, a scum may rise to the top—this is the debris from the lentils that needs to be discarded. Using a slotted spoon, remove the scum then lower the heat, cover and simmer for at least 30 minutes or until the lentils are tender. Add more water 1/2 cup at a time as needed.
Step 3
Stir in the ginger purée and salt. The dal should be soft, creamy and fairly thick. If not, continue cooking until it is.
Step 4
Heat the ghee in a separate pan and pop the cumin seeds. Add the asafetida, sliced garlic, tomatoes, and chili powder and cook for a quick minute or two. Stir into the dal along with the fenugreek leaves and lemon juice and serve immediately.
Notes & Variations
- Use olive or coconut oil instead of ghee for a vegan option. For an added, unique flavor, stir in 2 to 3 tablespoons of almond butter at the end.
- For a heartier option, use a meat stock to cook the dal with instead of water.
Ingredients
1 cup orange masoor dal
1 teaspoon ground turmeric
2 tablespoons ginger purée
1 teaspoon sea salt
3 tablespoons ghee
2 to 3 cloves garlic, sliced
Pinch of asafetida
1 teaspoon cumin seeds
1 cup chopped tomatoes
1 teaspoon chili powder
1/2 cup chopped fresh or 1 tablespoon dried fenugreek
Juice of one lemon
Step 1
Soak the lentils in enough water to generously cover the lentils for 1 hour or overnight in the refrigerator. Drain.
Step 2
Bring lentils and turmeric with 3 cups of water to a boil. Within a few minutes, a scum may rise to the top—this is the debris from the lentils that needs to be discarded. Using a slotted spoon, remove the scum then lower the heat, cover and simmer for at least 30 minutes or until the lentils are tender. Add more water 1/2 cup at a time as needed.
Step 3
Stir in the ginger purée and salt. The dal should be soft, creamy and fairly thick. If not, continue cooking until it is.
Step 4
Heat the ghee in a separate pan and pop the cumin seeds. Add the asafetida, sliced garlic, tomatoes, and chili powder and cook for a quick minute or two. Stir into the dal along with the fenugreek leaves and lemon juice and serve immediately.
1 cup orange masoor dal
1 teaspoon ground turmeric
2 tablespoons ginger purée
1 teaspoon sea salt
3 tablespoons ghee
2 to 3 cloves garlic, sliced
Pinch of asafetida
1 teaspoon cumin seeds
1 cup chopped tomatoes
1 teaspoon chili powder
1/2 cup chopped fresh or 1 tablespoon dried fenugreek
Juice of one lemon
Notes & Variations
- Use olive or coconut oil instead of ghee for a vegan option. For an added, unique flavor, stir in 2 to 3 tablespoons of almond butter at the end.
- For a heartier option, use a meat stock to cook the dal with instead of water.
Tags:
60 Min
DF
GF
V
Stock Your Pantry
Tags:
60 Min
DF
GF
V
Stock Your Pantry
Essential Masala Dabba
$235
Ghee
$10
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Fenugreek is astringent and bitter uncooked. When cooked, lends a pungent maple syrup, burnt sugar-like flavor. If you're interested in experimenting with it some more, check out the recipes below!
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