Masoor Dal - Indian Lentils

Recipe Ingredients

1/2 lb	227g / 8oz	Masoor dal - (pink lentils)
1 lb	454g / 16oz	Onion - thinly sliced (medium)
2		Garlic - thinly sliced
1/4 cup	59ml	Ghee or oil
2 teaspoons	10ml	Ground coriander
2 teaspoons	10ml	Ground cumin
2 teaspoons	10ml	Ground turmeric
1 tablespoon	15ml	Ground chile
4		Cardamom pods
4		Cloves
1		Cinnamon
1 1/2 teaspoons	7.5ml	Salt
4 oz	113g	Desiccated coconut
2		Tomatoes

Recipe Instructions

Wash the lentils well with plenty of water, put into a saucepan with enough water to cover. Bring to the boil and boil gently until the lentils are soft. Meanwhile, heat the ghee or oil in a frying pan and fry the onion and garlic. When the onion softens, add the coriander, cumin, turmeric, and chile, mixing well. Cook for two minutes, then add the cardamoms, cloves, and cinnamon. Now add the lentils together with any liquid they have been cooking in and stir rapidly to ensure the spices mix in well. Add a little more water if necessary. (This dish should be fairly liquid.) Add the salt and continue to cook for a further 5 minutes. Blend the coconut with 2/3 cup water in a blender and add to the pan. Chop the tomatoes into quarters and add to the dal just before serving.

Source:
Rajeev Krishnamoorthy

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