Masoor Dal

A traditional dish of spiced red lentils and potatoes from the subcontinent. I really cannot remember where I acquired it now, as it has been hanging around on the spike for around two years. This is a vegetarian dish, but unreconstructed carnivores might like to stir in some chopped cooked chorizo, or some cooked chicken meat at the last minute. It can be either a main course in its own right [in which case you might want to add another potato and/or increase the dal to 1 cup], or an excellent side dish with any curry.

 

Ingredients

1 tsp ground coriander.

1 tsp ground cumin.

½ tsp turmeric.

½ tsp ground ginger.

Salt to taste.

¼ cup vegetable oil

2 garlic cloves, peeled, chopped.

1 small onion, peeled, finely chopped.

1 medium potato, peeled, finely diced.

Dried chilli to taste, finely chopped.

½ cup red lentils.

1 400g can chopped tomatoes.

¼ cup sultanas.

½ cup water.

3 tablespoons chopped coriander for garnish.

 

Method.

Mix the dry spices and the salt in a small bowl and set aside. In a large pan over medium flame heat the oil and sauté the potato until slightly browned then add the garlic and fry until golden. Add the onion and the chilli and sauté until the onion is soft.

Add the lentils and the spice mixture and sauté for 1-2 minutes. Add the tomatoes, the sultanas and the water. Bring to the boil, then reduce heat to a simmer, cover and cook for another 15-20 minutes. Add a little water if too thick. Garnish with the coriander and serve immediately.

 

Serve with: Stir fried vegetables or a crisp green salad.

 

Serves: 2.

 

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