The OMWC
Senior Member
- Joined
- 5 Aug 2022
- Local time
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- Messages
- 331
- Location
- Finger Lakes, NY
- Website
- www.enjoyterracotta.com
Masoor Dal
Ingredients
2 lb masoor dal (red lentils)
2 yellow onions
2 tomatoes
25 g black mustard seeds
2 tbs turmeric
Oil
3 heaping tbs ginger garlic paste
2 tbs sambar powder plus 2 tbs rasam powder OR 4 tbs sambar poweder
Two to three bay leaves (depending on size)
Three handsful curry leaves
6 quarts water (variable)
Vegeta (variable)
2 lemons (variable)
Method
Rinse dal thoroughly in a strainer and remove any foreign matter. Let drain.
Dice onions and tomato.
Heat oil in pot over medium flame, add mustard seeds. When they splutter and you get the aroma, add onions. Stir and cook until onions are softened (not brown), then add ginger garlic paste. Stir for a few seconds until you smell it. Then add tomatoes and turmeric. Stir until tomatoes are starting to soften, then add the sambar/rasam, and again stir until you smell it. Now add drained dal, stir, then add water, curry leaves, and bay leaves.
Bring to a boil, simmer until lentils have turned yellow and are soft. Add water as needed if things start getting too thick and dry. Remove bay leaves, then whir a bit with the stick blender until most of the lentils are broken down. Add the Vegeta until salt balance seems almost right but slightly undersalted. Add lemon juice, which should brighten the flavor and bring the salt balance up to correct. Add Vegeta if it doesn’t.
Ingredients
2 lb masoor dal (red lentils)
2 yellow onions
2 tomatoes
25 g black mustard seeds
2 tbs turmeric
Oil
3 heaping tbs ginger garlic paste
2 tbs sambar powder plus 2 tbs rasam powder OR 4 tbs sambar poweder
Two to three bay leaves (depending on size)
Three handsful curry leaves
6 quarts water (variable)
Vegeta (variable)
2 lemons (variable)
Method
Rinse dal thoroughly in a strainer and remove any foreign matter. Let drain.
Dice onions and tomato.
Heat oil in pot over medium flame, add mustard seeds. When they splutter and you get the aroma, add onions. Stir and cook until onions are softened (not brown), then add ginger garlic paste. Stir for a few seconds until you smell it. Then add tomatoes and turmeric. Stir until tomatoes are starting to soften, then add the sambar/rasam, and again stir until you smell it. Now add drained dal, stir, then add water, curry leaves, and bay leaves.
Bring to a boil, simmer until lentils have turned yellow and are soft. Add water as needed if things start getting too thick and dry. Remove bay leaves, then whir a bit with the stick blender until most of the lentils are broken down. Add the Vegeta until salt balance seems almost right but slightly undersalted. Add lemon juice, which should brighten the flavor and bring the salt balance up to correct. Add Vegeta if it doesn’t.
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