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Masoor Dal (Curried Lentils)
Recipes
Masoor Dal (Curried Lentils)
6 servings
55 minutes total (Active 20 minutes)

Ingredients

  • 2-inch piece fresh ginger
  • 4 cloves garlic
  • 1 large yellow onion
  • 1 medium, fresh jalapeño pepper
  • 2 cups red (or yellow) lentils
  • 1 teaspoon canola oil
  • 6 tablespoons unsalted butter, divided
  • 1 ½ cups crushed tomatoes (about 15 oz)
  • 1 teaspoon ground turmeric
  • 1 tablespoon kosher salt
  • 5 cups water
  • 2 lemons, for juice/wedges
  • ½ bunch fresh cilantro
  • ½ teaspoon ground cumin
  • ½ teaspoon fennel seeds
  • ½ teaspoon yellow mustard seeds
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon brown sugar

Steps

    1. Peel and grate ginger (2 tablespoons). Chop garlic and onion finely; chop jalapeño finely, removing membranes and seeds if desired. Rinse lentils.
    2. Heat oil and 2 tablespoons butter in large Dutch oven on medium-high 2–3 minutes. Add ginger, garlic, and onions; cook 4–5 minutes, stirring occasionally, until golden.
    3. Stir in lentils, tomatoes, jalapeños, turmeric, salt, and water; bring to a boil, then cover and reduce heat to low. Simmer 30–35 minutes, stirring occasionally, until mixture has thickened and lentils are tender.
    4. Meanwhile, juice 1 lemon (2 tablespoons) and cut remaining lemon into wedges; remove cilantro leaves from stems (½ cup). Heat remaining 4 tablespoons butter in small sauté pan on medium-high 2–3 minutes. Add cumin, fennel seeds, mustard seeds, red pepper, and brown sugar; cook 2 minutes, stirring continuously, or until spices are toasted and sugar has dissolved. Stir lemon juice into spiced butter mixture and remove from heat. Pour mixture over cooked lentils; garnish with cilantro leaves and lemon wedges. Serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 390, Total Fat 14g, Sat Fat 7g, Trans Fat 0g, Chol 30mg, Sodium 1100mg, Total Carb 51g, Fiber 9g, Total Sugar 6g, (Incl. 2g Added Sugars), Protein 16g, Vitamin D 0%, Calc 4%, Iron 30%, Potassium 15%