Ingredients:
To simmer:
Masoor (split red gram lentils) dal - 1 cup
Coconut milk, thick - 1 cup
Water - 2 cups
Green chillies (or serrano peppers), slit lengthwise - 4
Ginger, minced - 2" piece
Onion, sliced - 1
Seasoning:
Salt - to taste
Mustard seeds - 1 tsp [optional]
Cashews, broken - 2 tbsp [optional]
Ghee - 1/2 tbsp [optional]
Garnish:
Coriander leaves, chopped - 2 tbsp
Servings: about 4
Time (cook+prep): up to 45 min
Method:
Mix together all the "to simmer" ingredients above in a thick-bottomed vessel and simmer uncovered on a low flame. After about 15 min, stir ever 5 min to make sure the bottom isn't browning. Heat until lentils are fully cooked (they go from red to orange-yellow and become soft). Turn off the flame, add salt and coriander leaves. Optionally, also add cashews and mustard seeds fried in ghee.
Author: Shrinkingsodacan
Source: This recipe, to which I added ginger. I didn't have tomatoes. Didn't add carrots, but I don't like extra veggies in my lentils anyway.
To simmer:
Masoor (split red gram lentils) dal - 1 cup
Coconut milk, thick - 1 cup
Water - 2 cups
Green chillies (or serrano peppers), slit lengthwise - 4
Ginger, minced - 2" piece
Onion, sliced - 1
Seasoning:
Salt - to taste
Mustard seeds - 1 tsp [optional]
Cashews, broken - 2 tbsp [optional]
Ghee - 1/2 tbsp [optional]
Garnish:
Coriander leaves, chopped - 2 tbsp
Servings: about 4
Time (cook+prep): up to 45 min
Method:
Mix together all the "to simmer" ingredients above in a thick-bottomed vessel and simmer uncovered on a low flame. After about 15 min, stir ever 5 min to make sure the bottom isn't browning. Heat until lentils are fully cooked (they go from red to orange-yellow and become soft). Turn off the flame, add salt and coriander leaves. Optionally, also add cashews and mustard seeds fried in ghee.
Author: Shrinkingsodacan
Source: This recipe, to which I added ginger. I didn't have tomatoes. Didn't add carrots, but I don't like extra veggies in my lentils anyway.
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