Red Lentil Daal

Name: Red Lentil Daal
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 cup red lentils; 6 cup water; 1 tbsp turmeric; 2 chopped tomatoes; 1 pinch crushed red pepper flakes; 1 white onion; cilantro; 3 lemons; 1 tbsp mustard seeds; 1 tbsp cumin seed

A South Asian dal of lentils, tomatoes and lemons, seasoned with turmeric and mustard seeds and simmered on the stove.

40 min · Serves 6 · Easy

Method

Start cooking mode

Time: Prep 10 min · Cook 30 min · 40 min total
Difficulty: easy

1
Toss part 1 in pot and get it boiling. In the meantime, chop up ½ the white onion and fry it on medium heat til it’s brownish. Set aside.
2
When the lentils are boiling, skim off any starch foam, cover, and.reduce heat to medium. Chop 1 handful cilantro and juice 2 lemons.
3
When the lentils have reached the desired consistency (20 mins or so). Turn off the heat and stir in ¾ the chopped cilantro, the lemon juice.
20 min
4
(about 2-4T) and the onions. Salt to taste. 6.Last, in a frying pan, heat a little oil on high. Add the mustard.
5
Seeds (black are best but any kind is ok) and heat til they start to. Pop. 7.Add the cumin seeds and fry for a few seconds longer, and chuck it all.
6
In the pot. Serve topped with the rest of the cilantro and a squirt more lemon. Over basmati rice.
7
9.Optional tasty but fattening addition: 1-3T butter, melted in at the end.