Masoor Dal (Red Lentil curry)

Dal or Lentils are a South Asian staple. Rich in protein, B vitamins and virtually fat free, dal is easy to prepare, delicious and can be eaten with roti or naan (flat bread). Comfort food in our house is dal and rice with yogurt, specifically red lentils or masoor dal as it is referred to in India. I remember when we returned home after family vacations, mum would make dal and rice and it was the perfect homecoming. For this reason, my dal preference has always been the red variety although there are several varieties and colours of dal. Since India, Pakistan, Nepal, Bangladesh, Sri Lanka are all dal consuming countries, I am certain you will find several variations of dal recipes. The basics however remain the same - lentils are boiled, spices and seasonings are added and the last step is "thadka"  a garnish which involves oil and aromatic spices
The red lentils in this recipe are found in the international aisle of most supermarkets, so there is no need to go to a South Asian store for them. They come split or whole. Generally, dal is a mild, not spicy dish, however you can always add chili powder if you prefer a pungent dish.



Skill Level: Easy

Serves: 2 - 4

INGREDIENTS:

• 1 cup of red/masoor dal
• 1/4 tsp turmeric powder 
• 1/4 tsp cumin powder
• 1/2 tsp salt
• 3 cups water
• 4 whole garlic cloves

For the tadka/garnish

• 6-8 curry leaves
• 1/2 tsp black mustard seeds
• 1/2 tsp whole cumin seeds
• 1 - 2 dried red chilies
• 1 small onion thinly sliced
• 2 tbsp tomato paste
• 2 tbsp cooking oil

METHOD

1. Wash the lentils in water several times until the water is clear
2. Drain the lentils and put it in a pot. Add the garlic cloves and turmeric and 3 cups of water and allow to come to a boil. Skim off any froth that accumulates on the surface
3. When it is boiled, it should look like this 
4. Add salt after it has boiled
5. In a small pan, add oil, when it is hot add the curry leaves, mustard, cumnin and red chilis. ATTENTION: The mustard seeds will splutter, careful not to get any on your face and hands! Reduce the heat and make sure the ingredients do not burn
6. Add onion and saute until transparent, add the tomato paste and cook for 2-3 minutes until onions, spices and paste have mixed well
7. Add the tadka to the boiled dal and check seasoning. 
8. If you find this too thick, add 1/2 a cup of water to thin it out; the thickness depends on if you are eating this with bread or rice