Masoor Dal (Spiced Red Lentils)
Published: January 1, 2024 | Total Time: 45 min
* recipe image may have been created by generative AI
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Ingredients
| 2 tbsp Olive Oil |
| 1 cup Onion, finely chopped |
| 2.5 cups (10 oz, about 1 medium) Sweet Potato, finely diced |
| 1 tbsp Minced Ginger |
| 2 count Garlic Cloves, minced |
| 1 count Thai or Bird’s-Eye Red Chili, finely diced (with or without seeds for heat level) |
| 1 cup Red Lentils |
| 1 cup Canned Chopped Tomatoes |
| 2 tsp Ground Coriander |
| 2 tsp Ground Cumin |
| 2 tsp Turmeric |
| 1 tsp Ground Ginger |
| 4 cups Water |
| 1 pinch Salt, to taste |
| 3 tbsp Chopped Cilantro |
| 1 to taste Fresh Coconut Flesh, shaved thinly (optional) |
Directions
- Heat a large saucepan over medium-low heat and add the vegetable oil.
- Once hot, add the finely chopped onion and sauté until softened, about 3 minutes.
- Add the finely diced sweet potato and sauté for another 5 minutes.
- Stir in the minced ginger and garlic. Reduce the heat to low and continue stirring for another minute.
- Finely dice the red chili, keeping the seeds if more heat is desired. Add the chili to the pan along with the red lentils, ground coriander, cumin, turmeric, and ground ginger. Stir until the lentils are well coated with the oil and spices.
- Add the chopped tomatoes and 4 cups of water. Increase the heat to bring the mixture to a boil, then reduce to a fast simmer.
- Cook uncovered, stirring occasionally, for about 25 minutes, until the lentils and sweet potatoes are soft.
- Season to taste with salt and continue simmering for another 10 minutes until the mixture thickens. If the dal appears too soupy, increase the heat slightly and cook for a little longer.
- To serve, transfer the dal into a serving bowl and sprinkle with chopped cilantro. If using, top with thin shavings of fresh coconut. Serve hot.