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Daily Dal (Masoor dal)

Course Main Dish

Ingredients
  

  • Serves 4
  • 8 ounces red lentils
  • 2 tablespoons of canola oil or any other light oil
  • optional: 12 peppercorns
  • optional: 4 cloves
  • 1 onion thinly sliced
  • 4 cloves of garlic crushed
  • 2 inch ½piece of ginger peeled and finely grated
  • teaspoon ½chili powder
  • teaspoon ½ground coriander
  • teaspoon ½turmeric
  • 1 teaspoon salt
  • 11 ounces canned plum tomatoes

Instructions
 

  • Directions:
  • Rinse the lentils in a large bowl until the water runs clear. Drain through a sieve and put them in a deep lidded saucepan. Add 2 ½ cups of cold water and bring to a boil over medium high heat, then cover with a lid and simmer gently for 10 – 15 minutes without stirring until thoroughly cooked. Lentils will be tender when cooked.
  • In a deep saucepan, toast the dry spices on medium heat for a 2-3 minutes. Add the canola oil and the onions. Cook for 8 – 10 minutes.
  • Add the garlic and ginger and stir-fry for another 4 minutes. Add the canned tomatoes. You can break them up with your hand or a wooden spoon as you add them to the pan.
  • Add the lentils a spoonful at a time and add water they are simmering them to achieve the thickness and consistency you want. Once fully combined, simmer for another 10 minutes.
  • Serve with naan, chapatis, pita, or socca. Garnish with chutney.

Notes

Taken from: Made In India by Meera Sodha
Keyword canada's food guide, cooking at home, healthy eating, legumes, plant-based protein
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