Thursday, February 06, 2014
Red Lentil Dal
Makes 11 cups
- 3cups red lentils (masoor dal)
- 1medium yellow or red onion, roughly chopped
- 1cup tomatoes, canned or fresh, finely chopped
- 1/2teaspoon cayenne pepper
- 1teaspoon ground cumin
- 1teaspoon ground coriander
- 1/2teaspoon ground turmeric
- 1tablespoon sea salt
- 2tablespoons vegetable oil
- 2teaspoons cumin seeds
- 1teaspoon black or yellow mustard seeds
- 1/2medium red or yellow onion, finely chopped
- 15 to 20fresh or frozen curry leaves (optional but worth seeking out)
- 114-oz can coconut milk
- In a large saucepan, combine the lentils, coarsely chopped onion, tomatoes, cayenne, ground cumin, coriander, turmeric, and salt. Add 7 cups of water and bring to a simmer. Cook uncovered for about 30 minutes, or until the lentils begin to break down.
- In a frying pan, warm the vegetable oil over medium to high heat. Once the oil is hot, add the cumin seeds and the mustard seeds. Cover the pan and wait briefly until the mustard seeds begin to pop. Then add the finely chopped onion and the curry leaves and cook, stirring to prevent the leaves from burning, until lightly browned.
- Add the curry leaf mixture to the lentils along with the coconut milk. Cook for another 10 minutes or so, until the flavors have melded.
# posted by Chelsea @ 10:54 AM 
