Masoor Dhal with Tomatoes and Coriander
Lentils cooked in tomatoes and spices and garnished with coriander.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Bangladesh, Indian
Ingredients
Scale
- 1 cup lentils (red, yellow, or brown type)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1 small onion (diced (about 1/4 cup))
- 1 tablespoon minced garlic and 1 tablespoon minced fresh ginger (or 2 tablespoons of garlic-ginger paste
- 1/2 teaspoon ground turmeric (turmeric powder)
- 1 teaspoon salt (or to taste)
- 1 medium chopped tomato
- 1 or 2 dried red chiles (or chili powder)
- fresh coriander (for garnish)
Instructions
- Boil lentils until soft, scooping out scum at the top, as necessary
- Heat oil in a separate pot, add cumin and mustard seeds, and cook stirring for a couple of minutes or until the seeds splutter.
- Add in the onions and cook for about 5 minutes, or until soft and golden.
- Add ginger and garlic, or ginger-garlic paste and cook stirring for another minute.
- Add tomatoes and cook until well mixed and the tomatoes are soft, followed by turmeric and dried chilies (or chili powder).
- Add boiled lentils, stir and let simmer over medium heat until well mixed, adding cups of water to your desired consistency. Add a teaspoon of salt, or to taste.
- Serve with steaming hot rice or freshly made flatbreads.
Find it online: https://feastfulfork.com/masoor-dhal/