Masoor Dal

Cheap, filling and nutritious accompaniment to most Indian curries.

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Ingredients

3 tbsp	oil
1	onion, sliced
3 clove(s)	garlic, crushed
	fresh root ginger, 2,5cm, finely grated
1 tsp	turmeric
3	bay leaves
3 large	dried red chillies
250 g	red lentils, rinsed
500 ml	cold water
2 tbsp	desiccated coconut
¹/₂ tsp	chili powder
¹/₂ tsp	cumin seeds
¹/₂ tsp	fennel seeds
¹/₄ tsp	black onion seeds
	salt and pepper

Method

Preparation time: ca. 10 min / Cooking / Baking Time: ca. 25 min / Grade of difficulty: easy / Calories per portion: n/a

Rinse the lentils well and set aside to drain. Heat 2 tablespoons of the oil in a large heavy-based saucepan, add onion, garlic and ginger and fry over a low heat for about 5 minutes, stirring frequently. Add bay leaves, turmeric and chilies and fry for a minute, stirring. Add the lentils and stir to coat evenly. Season well with salt and pepper, add the water and bring to the boil, then reduce the heat to low, cover the pan and simmer, stirring occasionally, for about 15 minutes until the lentils are cooked and have absorbed the water.

While the dal is cooking, heat the remaining oil in a small frying pan and add the desiccated coconut, chili powder, cumin seeds, fennel seeds and onion seeds and fry, stirring, for 2 minutes. Stir the cooked spices into the dal and cook for a few minutes. Taste and adjust the seasoning if necessary and serve as required.