Masoor Dal
Light and healthy packed with protien. Lentil soup. Best served with basmati rice
access_time
45 minutes
local_dining
4 servings
- 2 tablespoon vegetable oil
- 1 cup onion (finely chopped)
- 1 tablespoon ginger (minced)
- 2 clove garlic (minced)
- 1 cup red lentils
- 2 teaspoon coriander (ground)
- 2 teaspoon cumin (ground)
- 2 teaspoon turmeric
- 1 teaspoon ginger (ground)
- 1 cup tomatoes (canned chopped)
- salt
- 3 tablespoon cilantro (chopped)
- coconut (Pieces of flesh from a fresh (optional))
- 2 ½cup sweet potato (10 ounces or about 1 medium, finely diced)
- 1 thai red chili (sometimes called bird's-eye)
Method
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1. In a large saucepan over medium-low heat, heat oil, and sauté onion until softened.
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2. Add sweet potato, and sauté for about 5 minutes.
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3. Add minced ginger and garlic; stir, and reduce heat to low.
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4. Finely dice chili, keeping seeds if you wish to add more heat.
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5. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan.
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6. Stir until lentils are well coated with oil.
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7. Add tomatoes and 4 cups water.
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8. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer.
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9. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
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10. Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes.
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11. Whisk dal to amalgamate lentils and sweet potatoes.
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12. If dal is too soupy, increase heat and cook for a little longer.
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13. To serve, place dal in a serving bowl and sprinkle with chopped cilantro.
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14. If desired, shave thin strips of fresh coconut on top.
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15. Serve hot.