Here are the complete recipe for Masoor Dal. This dal normally has a watery consistency, more like a soup. If you’d like something firmer, use 100ml less water.
INGREDIENTS- 200g masoor (red) lentils
- 800ml boiling water
- 4 cloves garlic, crushed
- ½ tsp ground turmeric
- 1 medium onion, diced
- 1 tsp nigella seeds
- 3 dried red chillies
- 3 tbsp vegetable oil
- In a small frying pan, fry the garlic on a medium heat with 1 tbsp of oil until starting to brown, about 6 minutes. (You may be sceptical about whether 4 cloves is a bit much, but trust me – it’ll work out.)
- Add the turmeric and fry for 30 seconds then add in the onion and cook for 5 minutes, until softened.
- Rinse the lentils under cold water, then add to a saucepan with the boiling water, garlic, onions and salt. Bring to a simmer then cook with a lid on for about 20 minutes. The lentils are cooked when they start to break up.
- In the same small frying pan as before, heat 2 tbsp of vegetable oil until hot, then add the nigella seeds and chillies. Fry for about 30 seconds.
- Stir the hot oil into the dal, taking care to stand back in case it spits.
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