Masoor Dhal

Another way to funk up your lentils Indian style! Add a little bit more chilli for an extra bit of a kick - and don't forget the lemon juice!

Most of this is store cupboard ingredients, and so you're most likely to have most of it at hand. If not - it's fairly cheap ingredients *smiles*

Masoor Dhal
(Serves 2 as a main with rice or naan, or as a side)

1 tbsp oil
3 whole cloves
3 whole cardamom pods
1 small cinnamon stick
Knob of fresh ginger, grated or finely chopped (or 1 tsp ground)
1-2 onion, chopped
1/2 green chilli, deseeded and finely chopped
1 garlic clove, crushed or finely chopped
1/2-1 tsp Garam Masala
100g orange lentils (masoor dhal)
Salt to taste
Juice of 1/2 lemon

- Start by heating up the oil in a small pan, before adding the cloves and cardamom pods, as well as the cinnamon and chopped onion. Fry for a few minutes until the spices start to swell a little and the onion has softened.

- Now, add ginger, chilli, garlic, Garam Masala, lentils and a bit of salt and cover with boiling water about 3cm above the mixture. Stir well every five minutes or so and let it cook altogether for 20 minutes until the lentils are tender. Add more water should you need to.

- Season to taste and squeeze in lemon juice right before serving with rice or naan, or as a light snack!


Original source:
All Colour Indian Cookbook, No. 141

- Jules