Whole Masoor Lentil Dal with Tamarind
This is delicious as a soup or served over plain boiled rice.
Ingredients 2 cups whole masoor lentils 1 small onion, chopped 2 tomatoes, chopped ½ cup tamarind juice Salt to taste 2 tbsp oil 1 tbsp cumin seeds 1 sprig curry leaves (about 12 leaves) 2 green chillis, de-seeded and halved 8 cloves of garlic, sliced paper-thin Options Whole masoor dal is orange inside and has a brown skin. Green puy lentils are a good substitute with a similar taste and texture. |
Method Place the lentils, onion, tomatoes, tamarind and salt in a large saucepan with plenty of water. Bring to the boil and simmer half-covered on a medium heat until the lentils are completely soft and the dal has a creamy, soupy texture (about 2-3 hours). Towards the end of the cooking time, squash the lentils against the sides and bottom of the saucepan with your wooden spoon or cooking utensil. This will ensure that the lentils are not floating in a watery substance, but become one delicious creamy texture, like a thick soup. In a frying pan fry the garlic until it just starts to brown, then add the chillis and cumin. Fry for another minute until the garlic is golden brown and the cumin seeds start to pop. Add the curry leaves and immediately turn off the heat. Pour the oil over the dal and immediately cover with the lid. |
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