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Masoor Dal

5 from 1 vote
Course Main Course
Cuisine Indian
Servings 2 or more if you add roti or rice

Ingredients
  

  • 2 tbsp vegetable oil
  • 1 large onion
  • Pinch of salt
  • 4 cloves garlic
  • 1/2 tsp grated fresh ginger
  • 1 tsp cumin powder
  • 1 tsp chilli flakes
  • 1/2 tsp turmeric powder
  • Pinch of asafoetida (hing)
  • 225 g masoor dal (split red lentils)
  • 1 stick cinnamon
  • 5 curry leaves
  • 850 ml water
  • 3 tsp tomato paste
  • 1/2 lemon juiced
  • 2 tsp tamarind paste
  • Dollop of sweet mango chutney

To serve

  • Chopped fresh coriander
  • Basmati rice or roti

Instructions
 

  • Finely chop up the onion and cloves of garlic.
  • Heat the vegetable oil in a medium sized saucepan and then add the onion and garlic with a pinch of salt.  Saute this on a medium-low heat for about 5 minutes until the onions are translucent, if it starts to brown, lower the heat.
  • Grate some fresh ginger into the saucepan and add the cumin, chilli, turmeric and asafoetida. Stir the spices into the onion mix for a minute or 2 until the are lovely and fragrant.
  • Add the lentils, as well as the cinnamon, curry leaves and water, stir to combine, making sure nothing is sticking to the bottom of the pot, bring to the boil and simmer for about 10 minutes.
  • Stir in the tomato and tamarind pastes and continue simmering for a further 10 minutes until the lentils are nice and soft. 
  • Add the lemon juice and mango chutney to season.
  • Serve with a small mountain of coriander over the top and an extra dollop of mango chutney on the side. If you want to bulk this meal up put some roti/naan or steamed basmati rice on the side.

Notes

Asadoetida (hing) is a pungent spice that gives the dish extra oniony, garlicky kick. The smell is pretty intense, but don't be put off by this, it really does add to the dish. It can be found in Indian grocery stores, but of course this dish will still be lovely without it.
This freezes well for future meals.
You can also use whole red lentils, they will just need to simmer for a bit longer.
Adapted from Sam Stern's Student Cookbook
Keyword Red lentils