Masoor Dal

Dal is another term for lentils, particularly when they're prepared like a soup or stew. Lentils are rich in fiber‚ folate, iron, phosphorus, magnesium, zinc and potassium. Add a dollop of plain yogurt for added creaminess.

Yield

4 Servings

Preparation time

20 minutes

Cooking time

40 minutes

Total time

1 hour

Ingredients

3 T olive oil (divided)

1 1⁄2 c onion (diced)

1⁄4 c jalapeno (minced)

1 T garlic (thinly sliced)

2 t ginger (minced)

1 c red lentils (sorted and rinsed)

2 c water

15 oz diced tomatoes

1 t salt

1 t cumin (or cumin seeds - see note below)

1 t ground mustard (see substitute options below)

1⁄2 t tumeric

1⁄2 t paprika

Instructions

Heat 2 tablespoons oil in a pot over medium heat. Add onion and sauté until soft, about 5 minutes.
Add jalapeno, garlic, ginger, and spices and sauté until fragrant, 1–2 minutes.
Add lentils, water, canned tomatoes with juice and salt. Bring mixture to a boil, then reduce heat and simmer until soft, 30–40 minutes.
When lentils are soft and have begun to break down, mash with a potato masher to create a thick and creamy texture.

Notes

Cumin Seeds vs Ground Cumin - Whole cumin provides intense bursts of flavor when you bite into the individual seeds. Ground cumin integrates more fully with other ingredients and seasonings. You can double cumin seeds when using in place of ground cumin.

Ground Mustard - If you don't have this on hand, you can use 1/2 tablespoon prepared Dijon mustard (the closest substitute) or regular mustard. Of course, you can omit it altogether and this recipe still comes out lovely.

Equipment you'll need:

Knife
Cutting board
Measuring cups and spoons
Large pot
Large spoon

Topic

Food Packages