Masoor Dal

Masoor Dal

Masoor dal, also known as red lentils, is a type of pulse widely used in Indian cuisine and other South Asian dishes. It is small, lens-shaped, and has a bright orange-red color when split and hulled. Masoor dal cooks quickly, making it convenient for soups, stews, and curries, and it provides a rich source of protein, dietary fiber, and essential nutrients.

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Masoor Dal

Ingredients

• 2 Tablespoons vegetable oil

• 1 cup finely chopped onion

• 2 ½ cups (10 ounces, about 1 medium) finely diced sweet potato

• 1 Tablespoon minced ginger

• 2 garlic cloves, minced

• 1 Tablespoon red pepper flakes

• 1 Tablespoon curry powder

• 1 cup red lentils

• 1 cup canned chopped tomatoes

• Salt and pepper

  
  

Method

1. In a large saucepan over medium heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, then reduce the heat to low.

2. Next, add the pepper flakes and curry powder. Stir until well-coated with oil. Add lentils, tomatoes, and 4 cups of water. Raise the heat to bring to a boil, then reduce the heat until the mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.

3. Season to taste with salt and pepper, and continue to simmer until the mixture has thickened, about 10 minutes. If the dal is too soupy, increase the heat and cook for a little longer.

   
   

   To serve, place dal in a serving bowl and sprinkle with chopped spinach and yogurt.. Serve hot.

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