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–+ servings

Red Lentil Curry (Masoor Dal)

Stephen Connell, United States.
This is an Indian dish, sounds very good but I would probably serve this with some roasted chicken or maybe some pan fried fish.
Print Recipe
Prep Time 30 minutes
Cook Time 1 minute
Total Time 31 minutes
Course Lunch, Main Dish
Cuisine Indian
Servings 4 servings

Ingredients
  

  • 2 cloves garlic, smashed and minced
  • 1 cup dry split red lentils
  • ½ cup onion, finely diced
  • 1 cup fresh tomatoes, diced and drained
  • 1 teaspoon salt
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • 3 cups water
  • 2 teaspoons lemon juice
  • 2 tablespoons fresh cilantro, chopped, for garnish

For the Tarka

  • 1½ teaspoons vegetable oil
  • ¼ cup onion, thinly sliced

Instructions
 

  • Heat a large sized saucepan on high heat and add the water, garlic, lentils, onion, tomato, salt, turmeric, and cayenne pepper and bring to a boil, reduce to a simmer, place lid off center and cook for about an hour or until the mixture is thickened and the lentils are tender, stir often so no burnt spots. Remove from heat and set aside.

For the Tarka

  • In a small pan, heat the 1½ teaspoons of oil, add the sliced onions and cook, stirring until the onions are golden brown, use a bit more oil if needed.
  • To serve, place some some curry in a serving bowl, top with some of tarka and cliantro.

Notes

Low cost per serving.