Masoor Dal Tadka - Indian Red Lentil Dal

Ingredients

• 2 cups dry masoor dal (aka red lentils), sorted and well rinsed
• 8 cups water
• 1 tbsp oil (coconut oil or neutral flavored)
• 1 large yellow onion, finely diced
• 6 cloves garlic, minced
• 1 tbsp minced ginger
• 2 green chiles, minced (can be seeded for less heat, use more or less to taste)
• 1 tbsp Indian curry powder
• 1 tsp whole mustard seed
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1 1/2 tsp salt, more to taste
• 15 oz can diced tomatoes, or 1 1/2 cups chopped fresh tomatoes
• cilantro, for garnish
• basmati rice, to serve

Instructions

1. 1

   Combine the lentils and water in a large...: Combine the lentils and water in a large pot. Bring to a boil, then turn the heat down to simmer. Skim off any foam that collects on top. Cook, partially covered, until the lentils are tender, usually 15-20 minutes.

2. 2

   While the lentils are cooking, make the tadka....: While the lentils are cooking, make the tadka. Heat a skillet over medium heat and add the oil and onion, garlic, ginger, chiles, and a pinch of salt. Fry until soft, about 5 minutes.

3. 3

   Add the spices: curry powder, mustard, coriander, and...: Add the spices: curry powder, mustard, coriander, and cumin, along with the salt. Stir to combine and cook for about 60 seconds, then add the tomatoes. Cook about 7 minutes to cook down the tomatoes if canned, or until the tomatoes are soft and saucy if fresh.

4. 4

   Add the tadka to the cooked lentils, and...: Add the tadka to the cooked lentils, and simmer over low heat for about 5 minutes to infuse with flavor.

5. 5

   Serve garnished with cilantro and with basmati rice.