Red Lentil Daal Recipe #380876
from one of my best friends, Rachel McAvoy, this daal is easy to make and so delicious!
by amalthya
40 min | 10 min prep
SERVES 6
- 2 cups red lentils (masoor daal)
- 6-7 cups water
- 1 tablespoon turmeric
- 2 chopped tomatoes
- 1 dash crushed red pepper flakes (or more)
- 1 white onion
- cilantro
- 3 lemons
- 1 tablespoon mustard seeds
- 1 tablespoon cumin seed
- 1. Toss part 1 in pot and get it boiling.
- 2. In the meantime, chop up ½ the white onion and fry it on medium heat til it’s brownish. Set aside.
- 3. When the lentils are boiling, skim off any starch foam, cover, and.reduce heat to medium.
- 4. Chop 1 handful cilantro and juice 2 lemons.
- 5. When the lentils have reached the desired consistency (20 mins or so).
- turn off the heat and stir in ¾ the chopped cilantro, the lemon juice.
- (about 2-4T) and the onions. Salt to taste.
- 6.Last, in a frying pan, heat a little oil on high. Add the mustard.
- seeds (black are best but any kind is ok) and heat til they start to.
- pop.
- 7.Add the cumin seeds and fry for a few seconds longer, and chuck it all.
- in the pot.
- 8. Serve topped with the rest of the cilantro and a squirt more lemon.
- over basmati rice.
- 9.Optional tasty but fattening addition: 1-3T butter, melted in at the end.
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5 stars