INDIAN RED LENTILS DAL (masoor dal

• Vegan
• Gluten free

• Produce

  • 1 tbsp Cilantro, fresh
  • 3 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 1 cup Onions
  • 1 tbsp Red chili peppers flakes
  • 1 lb Red lentils

• Canned Goods

  • 6 tbsp Tomato puree

• Baking & Spices

  • 1 Clove
  • 1 tbsp Fennel seeds, whole
  • 1 tbsp Garam masala, powder
  • 1 tsp Mustard seeds, whole black
  • 1 dash Nutmeg, Powder
  • 1 Table salt
  • 1 tsp Turmeric, powder

• Oils & Vinegars

  • 4 tbsp Ghee or vegetable oil

• Nuts & Seeds

  • 1 tsp Cumin seeds, whole

Found on philosokitchen.com

Description

Ingredients

• 1 lb (450 g) red lentils
• 1 cup (150 g) onions, chopped
• 3 cloves of garlic
• 6 tbsp tomato puree
• 1 tbsp fresh cilantro
• 1 tbsp fresh ginger, grated
• 4 tbsp ghee or vegetable oil
• 1 tbsp red chili peppers flakes
• 1 tbsp whole fennel seeds
• 1 tsp whole cumin seeds
• 1 tsp whole black mustard seeds
• 1 tbsp garam masala powder
• 1 tsp turmeric powder
• 1 dash nutmeg powder
• 1 clove
• to taste table salt

Directions

• FIRST STEPSBefore starting cooking, is very important makes all the ingredients ready-to-use. First, mince finely the cloves of garlic and combine with the seeds of fennel, cumin and black mustard, and the chilly peppers flakes, and 1 clove. Now, chop at medium size the onions , and peel and grate the fresh ginger. Finally, mix all the powered spices.
• GHEE OR OIL?If you are not following a special diet, I strongly suggest to use ghee to cook, its makes the red lentils dal flavor unique and tasty! Otherwise, peanuts or sunflowers oil are a good to prepare this recipe. Olive oil instead has a taste too strong and far from Indian style.
• RED LENTILS DALPour 4 tbsp of ghee or vegetable oil into a bottom-thickened heavy pot, and place over medium heat. When the ghee is totally melted and hot, pour the garlic and seeds mixture, and stir-fry for 30-60 seconds. Keep an eye on the garlic pieces: they have to become golden but not burned. When the garlic is ready, pour the onions and stir well. Cook stirring occasionally until the onion are smooth and translucent. Meanwhile, the onions and seeds are cooking, wash and rise the lentils. When the onions are ready, pour the lentils into the pot, and stir fry for a couple of minute. Now, add 5 cups of hot water, the mixture of powered spices, the fresh ginger, and the tomato puree. Stir well, and set the heat to cook gently simmering. Cook 25-30 minute adding more water only if the dal is becoming too thick. When the lentils are starting to be mushy, they are ready. Finally ad salt as needed, cook another 2-3 minutes, and add fresh cilantro before serving.
• SERVING AND CONSERVATIONServe the red lentils dal with steamed white rice, naan, chapati bread, and all the Indian dish you prefer. It is possible conserve the red lentils dal filed into a box and stored in fridge up to 3 days.