Red Lentils (Masoor Dal)

Red Lentils (Masoor Dal)! ♥️ it’s comforting, flavorful, and seriously reminds me of home. anyone who has grown up in an indian household like me can attest to the fact that dal is pure indian comfort food. masoor dal is also super healthy for you, and a a great source of plant-based protein and other nutrients. you’re going to love this easy and flavorful dinner recipe, enjoy! Ingredients 1 cup red split lentils (masoor dal) 2 tbsp coconut oil 1 yellow onion, diced 1 (1-inch) knob fresh ginger, grated 3 garlic cloves 1 green chili (optional) 1/2 tsp turmeric 1 tsp cumin 1 tsp ground coriander 1/4 tsp garam masala 1/2 tsp cayenne Kosher salt 2 fresh, ripe, on the vine or roma tomatoes, chopped Juice of 1/2 lemon + more if desired Tempered spices 1/2 tbsp coconut oil 1/4 tsp mustard seeds 1/2 tsp cumin seeds A few fenugreek seeds 2 dried red chilis Place the lentils in a medium bowl and cover with water. Wash the lentils until the water runs clear. Cover with fresh water and let soak for 30 mins to 1 hour (this helps them cook faster)! Heat the coconut oil in a large heavy pot over medium heat. Add the onions and sauté until they become tender and translucent. Add the ginger and garlic and cook with the onions. Add the turmeric, cumin, coriander, cayenne, garam masala, and salt - roast for a couple mins. Stir in the tomatoes and cook until they reduce. Add water if needed. Add lentils and stir — now add water to just cover the lentils. Simmer until the lentils are soft and curry is thick. Add more water if necessary. Add lemon juice and salt to taste. Over medium-high heat, add the oil to a tadka or small frying pan. When the oil is hot, add the mustard seeds - when they start to sizzle after a second, add the cumin seeds and red chiles - swirl, remove from heat, pour it over the dal. Garnish with cilantro. wearing 🖤

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the lentils in a medium bowl and cover with water. Wash the lentils until the water runs clear. Cover with fresh water and let soak for 30 mins to 1 hour (this helps them cook faster)!

Step 2

Heat the coconut oil in a large heavy pot over medium heat. Add the onions and sauté until they become tender and translucent. Add the ginger and garlic and cook with the onions. Add the turmeric, cumin, coriander, cayenne, garam masala, and salt - roast for a couple mins. Stir in the tomatoes and cook until they reduce. Add water if needed. Add lentils and stir — now add water to just cover the lentils. Simmer until the lentils are soft and curry is thick. Add more water if necessary. Add lemon juice and salt to taste.

Step 3

Over medium-high heat, add the oil to a tadka or small frying pan. When the oil is hot, add the mustard seeds - when they start to sizzle after a second, add the cumin seeds and red chiles - swirl, remove from heat, pour it over the dal. Garnish with cilantro.

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