Lentil Curry

Masur dal are orange. The tiny yellow moong dal are called washed moong lentils.

Lentil Curry

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • LENTILS

  • ½

    cup moong dal

  • ½

    cup masur dal

  • cups water

  • 1

    tbsp salt if adding spinach, or 2 tsp salt

  • 1

    tsp turmeric

  • MASALA

  • ¼

    cup ghee

  • ¼

    tsp asafoetida

  • 1

    tbsp cumin seeds

  • ¾

    cup finely chopped onions

  • 1

    tbsp finely chopped ginger

  • ¾

    cup finely chopped tomatoes

  • ½

    tsp ground cayenne or 1 tbsp finely chopped jalapeño

  • 3

    oz chopped baby spinach

  • ½

    cup finely chopped cilantro

Directions

LENTILS Sift through the lentils and remove tiny stones and debris. Combine lentils in a large bowl. Wash in cold water and drain, repeat twice. Place lentils, water, salt, turmeric in a large pot with a tight fitting lid and stir. On medium high, bring lentils to a boil, then stir and cover most of the pot with the lid. Leave a 1 inch slit through which steam can escape. Reduce the heat to low and cook for 5 to 8 minutes. Cover the pan fully with the lid and cook for another 30 minutes or until tender. MASALA While lentils are cooking, make the masala. In a shallow drying pan heat ghee on medium high for 45 seconds. Add asafoetida and allow it to sizzle for 15 seconds. Reduce heat to medium. Stir in onions and sauté until brown, 8 to 10 minutes. Add ginger, tomatoes and cayenne and sauté, stirring regularly, for 5 minutes. Pour masala into the pot with the cooked lentils. Stir well. Stir in spinach. Just before serving stir in cilantro.


Nutrition

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