Masoor Dal Red Lentils with Spices

Portions: 12 Portion size: 8 floz (240 mL)

U.S.

Metric

Ingredients

Procedure

1 lb 4 oz

575 g

Red lentils

1.

Sort, rinse, and drain the lentils.

212 qt

2.5 L

Water

2.

Put the lentils and water in a saucepot. Bring to a boil. Skim off

4

4

Garlic cloves, chopped

any froth that rises to the top.

4 thin slices

4 thin slices

Fresh ginger root

3.

Add the garlic, ginger, cilantro, turmeric, and cayenne. Simmer

2 tbsp

30 mL

Chopped fresh cilantro

until the lentils are very tender and falling apart, about 112

2 tsp

10 mL

Turmeric

hours.

12 tsp

2 mL

Cayenne

112 floz

45 mL

Lemon juice

4.

Add the lemon juice and salt to taste.

to taste

to taste

Salt

2 floz 6 mL Vegetable oil 5. To finish the dal, heat the oil in a small sauté pan. When it is

2 tsp 10 mL Cumin seed very hot, add the cumin seed and cook a few seconds, until the cumin is aromatic. 6. Pour the oil and seeds into the dal and stir in.

Continue reading here: Cranberry Beans with Asparagus

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