Red Lentils (Masoor Dal)

An every Indian household vegetarian delight! This super easy, healthy, and under 40-minute dal recipe is an ideal vegetarian weeknight meal paired with rice and/or naan. It's super creamy and packed with healthy carbs and protein, and can even be eaten as a soup!

Yield: Serves 4

Difficulty Level: Easy

Prep Time: 10 minutes

Cooking Time: 30 minutes

Ingredients

2 tablespoons oil

1 teaspoon cumin seeds

6-7 fresh curry leaves

1 medium onion, diced

2 cloves garlic, minced or grated

1/2 inch ginger, minced or grated

1 jalapeño, minced, seeded optional

1 large tomato, diced

1 teaspoon salt

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon amchoor

3/4 teaspoon Kashmiri chili

1 1/3 cups of Masoor dal (red lentils), washed and rinsed

1 14oz can coconut milk

1 14oz water, use same coconut milk can to pick up remaining milk

1/2 teaspoon garam masala

1 tablespoon fresh cilantro, chopped

1 tablespoon fresh lemon juice

Instructions

Heat oil in a medium size saucepan, adding cumin seeds till lightly roasted and aroma is released. Add the curry leaves. The leaves will splatter and can pop out, so be careful of skin burn. Once the leaves have wilted and are no longer vibrant green add the onions and cook till softened, about 2-3 minutes. Next add the garlic and ginger and cook 1-2 minutes stirring often so it doesn't burn. Add in the jalapeño and cook another 1-2 minutes before adding tomatoes and cooking another 2 minutes.

Add powdered spices except the garam masala, mixing well and cooking about 1-2 minutes. Add the dal and cook another 1-2 minutes, add the coconut milk and using the same can an equal amount of water, stir, cover and reduce heat to simmer and cook about 18-20 minutes.

Turn off heat, add garam masala and mix gently. Garnish with cilantro and lemon juice.

Serve with long grain basmati rice and or naan with a side of sliced raw onions.