MASOOR DAL

Masoor Dal image

Provided by Mark Bittman

Categories dinner, easy, one pot, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons peanut oil
1 large onion, chopped
1 cup dried red lentils, washed and picked over
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 tablespoon mustard seeds
2 cloves
1 teaspoon cracked black pepper
Salt
2 tablespoons cold butter (optional)
Chopped fresh cilantro leaves for garnish

Steps:

Put oil in a skillet over medium high heat; when it is hot, add onion and cook until soft, about 10 minutes; set aside.
Meanwhile, combine all remaining ingredients except the salt, butter and cilantro in a saucepan. Add water to cover by about 1 inch, and bring to a boil. Adjust heat so mixture bubbles gently, and cook, stirring occasionally and adding water if necessary, until lentils are tender, 15 to 20 minutes. Sprinkle with salt and more pepper and keep cooking to desired tenderness. Lentils should be saucy but not soupy.
Remove cloves from pan and add reserved sautéed onion. Stir in butter if you are using it. Taste and adjust seasoning, then garnish with cilantro and serve.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 232 milligrams, Sugar 3 grams, TransFat 0 grams

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