Masoor Dal (Red Lentils)

4-6 servings

Ingredients:

Red Lentils - 2 cups
Garlic - 4 cloves sliced
Ginger - 1 Tbsp minced
Salt - to taste
Coriander seed - 1 Tbsp + 1 Tsp ground
Cumin - 1 Tbsp + 1 Tsp ground
Cayenne Pepper - 1/2 Tsp + 1/2 Tsp
Butter - 1/2 stick

Directions:

1. Put the lentils into a pot with enough water to cover (use a ratio of about 1:3). Turn on the heat and wait until water begins boiling. Scoop up and discard the scum that forms on the surface. When water has begun boiling, lower the heat and add 1 Tbsp coriander, 1 Tbsp cumin, 1/2 Tsp cayenne pepper, ginger, and salt.
2. Simmer for about an hour, until the lentils become tender and soupy. Stir once in a while, more frequently near the end, to prevent sticking to the bottom of the pan.
3. In the last five minutes of simmering, heat the butter in a separate pan. Wait for it to melt and the froth to subside, then add the 1 Tsp coriander, 1 Tsp cumin, 1/2 Tsp pepper, and the garlic. Fry about 2 or 3 minutes, or until the garlic is fragrant.
4. Immediately fold this butter-spice mixture (called the tadka) into the simmering lentils. Stir to incorporate, and then serve hot with chapati or rice. Garnish the lentils with cilantro if desired.

Posted by Waqas