MASOOR DAL (SPICED RED LENTILS) RECIPE - NYT COOKING
What I have come to understand is that how food looks as you prepare it can make as much difference to the cook as it does, on the plate, to the person who gets to eat it. When the skies are drab and life feels a little gray, I am absurdly cheered by the fresh brightness of a vibrantly orange dal, a red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes. Just seeing that mixture in the pan lifts my spirits. It helps that a dal is simple to make: a bit of chopping and the stew all but cooks itself. And it can be made in advance and then reheated, always a bonus. This dal makes a wonderful, exuberant partner to broiled salmon, but I love it without meat, too, when I partner it with my “bright rice.”
Provided by Nigella Lawson
Total Time 45 minutes
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
- Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
- Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
- To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.
Nutrition Facts : @context http//schema.org, Calories 195, UnsaturatedFatContent 5 grams, CarbohydrateContent 29 grams, FatContent 5 grams, FiberContent 6 grams, ProteinContent 9 grams, SaturatedFatContent 0 grams, SodiumContent 299 milligrams, SugarContent 4 grams, TransFatContent 0 grams
MASOOR DAL RECIPE - FOOD.COM
Make and share this Masoor Dal recipe from Food.com.
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Boil water.
- Add lentils. When it comes back to a boil, cook for five minutes uncovered, then turn the heat down and cover, cook for 15 minutes.
- Add salt, ginger, chile, coriander, cumin and tumeric. Cook for ten more minutes until lentils are very soft.
- Turn heat down to low.
- In a small pan, heat oil until very hot. Add mustard seeds. When they have finished popping, add chili pieces and then asafoetida. Pour hot oil into lentil pot and cover quickly.
- Turn off heat and let sit for five minutes. Add lemon or lime juice, adjust seasonings. Serve with cilantro.
Nutrition Facts : Calories 210.9, FatContent 4.7, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 592.1, CarbohydrateContent 31.6, FiberContent 5.7, SugarContent 1.3, ProteinContent 12.6
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MASOOR DAL RECIPE - NYT COOKING
Reviews 4
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Pick over the lentils for any grit. Place them in a bowl and wash in several changes of water. Drain the lentils and put them in a heavy-based pan with 1.2 litres (2 pints) water and the turmeric. Stir and bring to a simmer. Cover, leaving the lid slightly ajar. Cook the lentils over low heat for 35–40 minutes or until the lentils are tender, stirring occasionally
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