Masoor Dal makes for a satisfying meal with some freshly baked Indian naan bread (recipe to be posted soon) and/or a fresh salad.
By Kimberly Killebrew
Red lentils are pretty easy to find and can be purchased in virtually any large grocery or health food store.
- 1½ cups red lentils, thoroughly rinsed
- 4 cups vegetable stock
- 2 tomatoes, diced
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1-2 green chilies, chopped (use more or less and discard seeds according to heat preference)
- 1 teaspoon chopped fresh ginger
- 1 teaspoon chopped fresh garlic
- ½ cup onion, finely chopped
- ¼ teaspoon asaefoetida (aka hing)
- 2 teaspoons ground coriander
- ½ teaspoon turmeric
- Pinch of Kashmiri chile powder (or cayenne pepper)
- Small pinch of cinnamon
- Small pinch of cloves
- Juice of one lime
- Fresh chopped cilantro for serving
- Salt to taste
- For the Dal: Place the rinsed lentils, vegetable stock, tomatoes, and salt in a stock pot.
- For the Chaunk: Heat the oil in a small skillet over high heat and add the mustard and cumin seeds. Fry until the mustard seeds begin to pop, about 10 seconds. Reduce the heat to medium-high and add the chilies, garlic and ginger. Fry for another 20 seconds. Add the onion and fry until soft and a light caramelized brown, about 5-7 minutes. Add the turmeric, chile powder, asaefoetida, coriander, turmeric, chile powder, cinnamon and cloves and stir to combine.
- Combine the Dal and Chaunk: Scrape the contents of the skillet into the stock pot. Stir to combine and bring it to a boil. Reduce the heat, cover, and simmer for about 20 minutes, or until the lentils are done the soup is a thick consistency, stirring occasionally.
- Before serving, add the lime juice, a little at a time, according to taste. Add more salt as needed. Serve sprinkled with fresh chopped cilantro.
- Serve with some fresh naan bread.