Lentil Curry (Masoor-Moong Daal)

 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)

Directions:

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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White Lentils (Maash Ki Daal)

Recipe by Food Connection

1 cup urad daal (white lentils)

2 cup water

2 teaspoon fresh ginger root, chopped

1 teaspoon red chili pepper or crushed red pepper

1 teaspoon turmeric

sea salt to taste

3-4 tablespoons canola oil

half of small onion, thinly sliced

1/2 teaspoon whole cumin seeds

small handful of cilantro leaves for garnish

1 green chili for garnish (optional)

pinch of garam masala for garnish (optional)

Directions:

Wash urad daal few times until the water runs clear.  In a non-stick saucepan, add daal, water, ginger, red chili powder (or crushed red pepper), turmeric, sea salt.  Bring it to a boil over medium-high, then reduce the heat to low.  Cover and cook until the daal is tendered.  Test by rubbing daal between finger and thumb.  If it is still hard, simmer a little longer.  Mixture should be dry, but add a small amount of water, if necessary, to finish cooking daal.  Remove from the stove. Set aside.  Heat oil in a frying pan over medium, saute the onion until lightly golden brown and add the cumin seeds to fry for 5 seconds.  Pour the fried onion/cumin seeds immediately over the daal (Do not mix).  Sprinkle with cilantro leaves, green chili (optional), and garam masala (optional).  Serve with naans (flatbreads) and plain yogurt.  The recipe serves 2-3 persons.  Enjoy!

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