Post by LG on Apr 26th, 2014 at 12:13am
Masoor Dal Curry
Ingredients
1 cup Split red lentils (rinsed and soaked for half hour to speed up cooking time)
500ml water to soak lentils
⅓ cup ghee (aka clarified butter)
2 onions
2 tomatoes
2 TBsp minced or grated ginger
2 TBsp minced or grated garlic
2 TBsp minced chilli
2 tsp whole cumin seeds (or ground)
2 tsp whole coriander seeds (or ground)
Method
1. Place lentils and soaking water into a large pot and bring to the boil over medium heat.
Reduce heat to a simmer and continue to cook until softened, stirring frequently.
Most of the water will be absorbed... beware scorching from to high a heat
The red lentils will go yellow as they cook!
2. While the lentils cook, heat a skillet over medium heat.
Toast the cumin and coriander seeds in a skillet for a couple of minutes.
Cool slightly then grind with mortar & pestle. (or use ground cumin & coriander)
Add to ginger, garlic & chilli in a small bowl - stir to form a smooth paste.
3. Place ghee, onions and tomatoes in the skillet and sauté until softened.
4. Add spice paste to onions & tomatoes and cook for another few minutes
5. Add spice mixture to lentils and continue to simmer for another 10 minutes
Use as an entree or side dish. Serve with pappadams or naan bread
Ingredients
1 cup Split red lentils (rinsed and soaked for half hour to speed up cooking time)
500ml water to soak lentils
⅓ cup ghee (aka clarified butter)
2 onions
2 tomatoes
2 TBsp minced or grated ginger
2 TBsp minced or grated garlic
2 TBsp minced chilli
2 tsp whole cumin seeds (or ground)
2 tsp whole coriander seeds (or ground)
Method
1. Place lentils and soaking water into a large pot and bring to the boil over medium heat.
Reduce heat to a simmer and continue to cook until softened, stirring frequently.
Most of the water will be absorbed... beware scorching from to high a heat
The red lentils will go yellow as they cook!
2. While the lentils cook, heat a skillet over medium heat.
Toast the cumin and coriander seeds in a skillet for a couple of minutes.
Cool slightly then grind with mortar & pestle. (or use ground cumin & coriander)
Add to ginger, garlic & chilli in a small bowl - stir to form a smooth paste.
3. Place ghee, onions and tomatoes in the skillet and sauté until softened.
4. Add spice paste to onions & tomatoes and cook for another few minutes
5. Add spice mixture to lentils and continue to simmer for another 10 minutes
Use as an entree or side dish. Serve with pappadams or naan bread
