Masoor dal
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Bringing back an old photo as posting photos of my take out meals would be cheating.
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My cooker (Hob and oven) is broken so relying on local restaurants for my nutritional needs. 🌿
I don't really mind as long as the toasters working to give my my favourite meal of the day.. Breakfast of toast with butter and marmite 😺
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Ingredients:
Masoor dal: 2 C
Onions: finely chopped
Tomatoes: 2 small
Fresh coriander: 1C
Green chilly: 1
Ginger: 1 T grated
Dried red powder: 1-2 t
Cumin seeds: 2 t
Asafoetida: 1 t
Garm masala: 3-4 t
Salt: 2 t
Olive oil: 1 T
Water: 3 C divided
For tempuring:
Coconut oil: 1 T
Red chilles: 2
mustard seeds: 1 t
Method:
1) Cook masoor dal in water till done
2) Bring 2C water to boil in a pot. Add tomatoes to boiling water and cook till soft (5-6 minutes).
3) Drain, peel and add to a blender with fresh coriander, green chilly, chilly powder and garam masala. Blend to form a paste.
4) Heat olive oil in a pan and add ginger, cumin, asafoetida and onions. Stir till onions are translucent and add the prepared paste. Cook stirring for 5-6 minutes till the paste thickens.
5) Add cooked lentils and 1 C water. Bring to a gentle simmer
6) In a separate pan heat coconut oil. When oil is hot add mustard seeds and red chillies. Pour the oil over the dal and serve
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Masoor Dal
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Recipe Intro From the_clumsy_vegan
This lentil dish is made with the simplest ingredients and comes together so quickly
Details
Prep time 15mins
Cook time 30mins
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Recipe
ingredients
- 2 small tomatoes
- 1 cup fresh coriander
- 1 green chili
- 3-4 teaspoons garam masala
- 1-2 teaspoons dried chili powder
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 tablespoon grated ginger
- 2 teaspoons cumin seeds
- 1 teaspoon asafoetida
- 2 cups cooked masoor dal
- 2 teaspoons salt
- 1 tablespoon coconut oil
- 2 red chiles
- 1 teaspoon mustard seeds
Method
Step 1
Bring 2 cups water to a boil. Add tomatoes and cook 5-6 minutes, until soft. Drain, peel, and add to blender with fresh coriander, green chili pepper, garam masala, and chili powder. Blend to form a paste.
Step 2
Heat olive oil in a pan. Add onion, ginger, cumin seeds, and asafoetida. Stir until onions are translucent, then add tomato mixture. Cook, stirring, 5-6 minutes, until mixture thickens. Pour in 1 cup water and cooked masoor dal lentils. Bring to a gentle simmer and season with salt.
Step 3
In a separate pan, heat coconut oil. Add mustard seeds and red chilies. Cook for a few minutes to release flavor. Pour over masoor dal to serve.