Masoor Dal

Name: Masoor Dal
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4-8 serving(s)
Ingredients: 1 cup red lentil (rinsed and drained); 1 slice fresh ginger (quarter sized slice); 1 teaspoon ground turmeric; 4 cups water; 2 tablespoons vegetable oil; 1 pinch asafoetida powder; 1 teaspoon whole cumin seed; 2 whole dried hot peppers; 1 teaspoon salt

Submitted by Zeke Koch

"I serve this in little bowls as part of an indian meal."

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Ready In:: 1hr 5mins
Ingredients:: 9
Serves:: 4-8

ingredients

1 cup red lentil (rinsed and drained)
1 slice fresh ginger (quarter sized slice)
1 teaspoon ground turmeric
4 cups water
2 tablespoons vegetable oil
1 pinch asafoetida powder
1 teaspoon whole cumin seed
2 whole dried hot peppers
1 teaspoon salt

directions

Bring dal to boil in a large stock pot with 4 cups water and bring to a boil.
When it comes to a boil, there will be a gray surface scum.
Skim this away and then add the ginger and turmeric.
Turn the heat low and simmer partially covered for 1 hour.
When done, a thick puree settles on the bottom.
Make sure you stir the dal several times in the last 15 minutes.
Heat the oil in a small skillet and when it smokes add the pinch of asafetida.
One second later, add the cumin and peppers.
Cook until the peppers until both sides turn dark (a few seconds).
Pour the oil spice mixture into the dal with the salt and stir for 1 minute.

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Reviews

I''m a lentil hound and this filled the bill. The only change I made was to grate the ginger, rather than sticking one piece of it in there.

Carol Bullock
This is quick, easy, and very yummy. I have made it once, and am cooking it for a second time as I type this. Both times I chopped up the ginger. The first time I subbed chili powder and added it with the turmeric. The second time I used the whole peppers, but subbed panch phoron instead of cumin seeds. As soon as it finishes cooking, I'll update this review! UPDATE: I subbed panch phoron, and ghee instead of the oil, and it was delicious! Stirred in some chopped fresh cilantro at the end. This is going to be a great breakfast tomorrow with some whole wheat toast!

Shalabhanjika

Tweaks

This is quick, easy, and very yummy. I have made it once, and am cooking it for a second time as I type this. Both times I chopped up the ginger. The first time I subbed chili powder and added it with the turmeric. The second time I used the whole peppers, but subbed panch phoron instead of cumin seeds. As soon as it finishes cooking, I'll update this review! UPDATE: I subbed panch phoron, and ghee instead of the oil, and it was delicious! Stirred in some chopped fresh cilantro at the end. This is going to be a great breakfast tomorrow with some whole wheat toast!

Shalabhanjika