Very Good! Even Michelle likes this, and she's usually very picky about lentil-type dishes.
Ingredients
2 cups masoor dal
1.5 teaspoons garam masala
1.5 teaspoons turmeric
1 teaspoon salt
1/3 cup oil
1 head garlic (no, not clove of garlic - the whole head)
1 1-inch piece ginger, chopped
2 jalapenos chopped
2 tomatoes chopped
1 bunch cilantro, chopped
Directions
Rinse dal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add dal. Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As dal cooks, uncovered, water will evaporate and mixture will thicken. Add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and translucent but not browned. Add garlic, ginger and chiles. Continue to fry until onions are deep-yellow. Add remaining 1 teaspoon each garam masala and turmeric. Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens. Pour in pot of dal and simmer to blend flavors. Taste and add more salt if needed. Makes 6 to 8 servings.
This stuff is really really tasty, if a bit spicy. You may want to cut back on the jalapeno if you can't handle a lot of heat. It definitely needs more salt than the recipe indicated.
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