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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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from one of my best friends, Rachel McAvoy, this daal is easy to make and so delicious! Ingredients:
2 cups red lentils (masoor daal) |
6 -7 cups water |
1 tablespoon turmeric |
2 chopped tomatoes |
1 dash crushed red pepper flakes (or more) |
1 white onion |
cilantro |
3 lemons |
1 tablespoon mustard seeds |
1 tablespoon cumin seed |
Directions:
1. 1. Toss part 1 in pot and get it boiling.
2. 2. In the meantime, chop up 1/2 the white onion and fry it on medium heat til it’s brownish. Set aside.
3. 3. When the lentils are boiling, skim off any starch foam, cover, and.reduce heat to medium.
4. 4. Chop 1 handful cilantro and juice 2 lemons.
5. 5. When the lentils have reached the desired consistency (20 mins or so).
6. turn off the heat and stir in 3/4 the chopped cilantro, the lemon juice.
7. (about 2-4T) and the onions. Salt to taste.
8. 6.Last, in a frying pan, heat a little oil on high. Add the mustard.
9. seeds (black are best but any kind is ok) and heat til they start to.
10. pop.
11. 7.Add the cumin seeds and fry for a few seconds longer, and chuck it all.
12. in the pot.
13. 8. Serve topped with the rest of the cilantro and a squirt more lemon.
14. over basmati rice.
15. 9.Optional tasty but fattening addition: 1-3T butter, melted in at the end.
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