← Vegetables
Masoor Dal
Split red lentils give this dal a mild, slightly nutty taste, and as the stew slowly simmers, they break down to a smooth consistency.
Serves6
Ingredients
Directions
1.
MELT 1 tablespoon oil in large saucepan over medium-high heat. ADD coriander, cumin, cinnamon, turmeric, cardamom, and pepper flakes; cook until fragrant, about 10 seconds.
2.
STIR in onion, salt; COOK until softened, about 5 minutes.
3.
STIR in garlic, ginger; COOK until fragrant, about 30 seconds.
4.
STIR in water and lentils; BRING to a boil. REDUCE heat to low and simmer, uncovered, until lentils are tender and resemble coarse puree, 20 to 25 minutes.
5.
STIR in tomatoes, cilantro, and remaining 2 tablespoons oil; SEASON with salt and pepper to taste. SERVE with lemon wedges.