#massor dal

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Red Lentils With Ilish Fish Recipe Bengali Ilish Macher Recipe Village F...

[simply-soul-food]

Red Dal (Masoor dal)

Might as well get cracking on the dal front. To me, dal is just the best possible meal. It's warming, filling, and incredibly cheap to make. This might just be my favourite version, but I love all different kinds, and will definitely put up more variations soon. Incidentally, Masoor dal is the quickest to cook, but also has less nutritional value than green, brown or yellow lentil varieties. Still delicious and healthy though. 

This recipe serves around 4

Ingredients:

1 cup/150g red lentils (Masoor dal)

3 cups/700ml water

stock

salt

oil/butter/ghee, 1tbsp

1 onion, medium-finely chopped

2-4 cloves of garlic

chilli powder/chilli flakes/both

ground cumin

ground coriander

ground ginger/chopped ginger root (not too much- around 1/2 cm)

garam masala (or make your own)

1 tin tomatoes/4 large tomatoes

With masoor dal, you don't really need to soak it, you can just give it a good rinse until the water runs clear. There are two ways of doing this recipe- pre cooking the dal or just cooking it all together for longer. I'm writing the longer way, since that's the one I use- I like being in the kitchen for longer. also it means less washing up since I don't have that many pots.

Put the oil/butter/ghee in a large pot, turn the heat to medium. Fry the onions for 5 minutes with the lid on, stirring occasionally, until they are soft. Take the lid off, turn the stove down a bit and fry longer, until they start to colour. Don't burn them! Add a splash of water if necessary

Add the spices. As always, adjust the quantities to your preferences Dal isn't meant to be that spicy, and the lentils absorb buttloads of spice anyway. However I really like spice dal, so I generally use a lot of chilli. fry for a minute, but dont let it burn. Add your lentils, and stir so they are coated with oil.

Add the water and stock and turn the heat up. I put an exact amount, but I always just guess about three times as much. put the lid on and let cook for a while, like, 35 minutes. Check on it occasionally, to stir, and see if it's reducing. Take the lid off when the lentils taste cooked and add the tomatoes, turn the heat down and simmer while stirring, until the consistency is of thick soup. This is the bit that takes a while. I generally bring a book, and just  stir on automatic.

Serve with rice, chappatti, noodles, cous cous, toast, cereal, whatever the hell you want. I don't want to limit anyone to a specific carbohydrate, but rice can be nicely plain if you accidentally make it too spicy.

You can top with more fried onions, a swirl of greek yoghurt, or fresh coriander, if feeling fancy