1 1/4 cups vegetable oil (This is way more than needed)
2 medium onions, peeled, halved, and sliced thin
4: 2 inch pieces cinnamon stick
2 pounds (4 cups) masoor dal (little red lentils), washed and picked over
1 tablespoon peeled, chopped, fresh ginger root
5 cups chicken stock
salt to taste
1 teaspoon ground red pepper
1 lemon
1 small onion, peeled and chopped
1 garlic clove peeled and chopped
1 fresh, hot, green chili chopped with seeds -usually a jalapeno(or any hot thing you want to substitute)
4 bay leaves
2 tablespoons chopped fresh coriander
Directions
Heat 3/4 cup oil (I used a reasonable amount - less than this, to fry the onions and other stuff in) in a large, deep saucepan over medium-low heat. When hot, add the sliced onions and cook, stirring, until they soften. Add the cinnamon, lentils, and ginger to the pan and cook, stirring often, for about 10 minutes. Add the stock, 4 cups of hot water, salt, and red pepper. Bring to a boil, reduce the heat, and simmer for about 10 minutes. Squeeze the juice from the lemon. Discard the seeds. Add the lemon juice and squeezed shell and cook for about 50 minutes longer, stirring often. Heat the remaining 1/2 (too much in my opinion) cup of oil in a small pan. Add the chopped onion, garlic, chili, and bay leaves. Cook, stirring, until the onion is browned. Add this mixture, including the oil, to the lentils. Remove the bay leaves. Sprinkle with the chopped coriander. Serve hot.
I made half a recipe because this makes a lot, but it was gone in 2 days anyway.
Edit | Back to listing