Masoor Dal
A delicious side dish that goes well with jerk chicken or curried beef.
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lentils, red (masoor dal)
|
|
| 1 | each |
onions
|
|
| 1 | each |
ginger
fresh, 1 inch piece |
*
|
| 3 ½ | cups |
water
|
|
| 1 | x |
turmeric
pinch |
*
|
| 2 | each |
garlic
cloves |
|
| 1 | teaspoon |
cumin seeds
|
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils, red (masoor dal)
|
|
| 1 | each |
onions
|
|
| 1 | each |
ginger
fresh, 1 inch piece |
*
|
| 828 | ml |
water
|
|
| 1 | x |
turmeric
pinch |
*
|
| 2 | each |
garlic
cloves |
|
| 5 | ml |
cumin seeds
|
|
| 3E+1 | ml |
butter
|
|
Directions
Wash the dal well and drain. Boil the water and add the dal, salt, pepper, turmeric, finely chopped ginger, and garlic. Cover the pot and simmer for 20 minutes.
When done, heat the ghi add the cumin. Fry until golden brown and add thinly sliced onions. Fry until crisp and brown. May add paprika and finely chopped tomatoes to the above for color. Pour over the dal and serve.
