This recipe for Seasoned Masoor Dal was featured in Wendy’s Kitchen Memoir.
This Seasoned Masoor Dal is a thick pureé or soup made of lentils. It’s deliciously fragrant and comforting!
Seasoned Masoor Dal
This Seasoned Masoor Dal is a thick pureé or soup made of lentils. It’s deliciously fragrant and comforting.
Servings: 6 servings
Ingredients
- 1 cup Masoor dal, or yellow splt peas
- 2 Tbsp vegetable oil
- 1/2 tsp mustard seeds
- 1 dried red chili
- 10 fresh curry leaves
- 1/2 cup chopped onion
- 1 tsp garlic, minced
Ground Masala:
- 1/2 tsp cumin 1/2
- 1/2 tsp turmeric
- 1/8 tsp cayenne
- 1 tsp salt
- 1 tsp fresh lemon juice
- 1 tsp Ghee
Instructions
- In a large bowl wash the dal in several changes of water, drain. Place the dal and 2 1/2 cups water in a two quart saucepan and bring to a boil. Reduce to simmer and cook, partially covered, for 30 minutes (45 minutes for yellow split peas), or until water is absorbed and peas break up when pressed with a spoon.
- When the dal has finished cooking, heat the oil in a frying pan. Add the mustard seeds to the oil and heat until they pop. When the popping subsides, toss in the dried red chili and curry leaves. After a few seconds, add the onion and fry until light brown. Put in the garlic and fry 1 minute. Next, add the ground masala and fry for another minute. Stir this mixture in to the dal, along with 1/2 cup water and salt. Partially cover and continue simmering another 10 minutes, adding more water if mixture is too thick. It should be see the consistency of thick pea soup. Remove from heat.
- Stir in lemon juice and ghee. Taste for salt. Serve with fresh cilantro and chapati or poora for scooping.