Lentil Curry (Masoor-Moong Daal)

>> Wednesday, March 17, 2010

 Recipe by Food Connection

1/2 cup masoor daal (de-skinned split red lentils)
1/2 cup moong daal (de-skinned split yellow lentils) 
4-5 cups of water
1 teaspoon red chili powder
1 teaspoon turmeric
1-2 teaspoon ginger paste or fresh ginger root, chopped
sea salt to taste

Tarka (Tempering)
2-3 tablespoons canola oil
2-3 cloves of garlic, chopped
1 teaspoon cumin seeds
1-2 green chili, slit in the middle, for garnish (optional)
small handful of cilantro leaves for garnish
pinch of garam masala for garnish (optional)

Wash masoor/moong daal few times until the water runs clear.  In a heavy saucepan, add daal, 4-5 cups of water, ginger, red chili powder, turmeric, and sea salt.  Bring it to a boil over medium-high, then reduce the heat to low until daal is done.  Add more water, if needed, to adjust consistency. The consistency should be slightly thick---not too thick or too thin.  When the daal is done, reduce the heat to VERY low.  

TARKA---Meanwhile, heat oil in a frying pan over medium, fry the garlic until lightly golden brown and add the cumin seeds and green chili (optional) to fry for 5-8 seconds.  Then pour the fried garlic/cumin seeds immediately over the daal and blend well.  Garnish with cilantro leaves and garam masala (optional) and serve with white rice OR naans (flatbreads).  Enjoy!


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