MASOOR DHAL (RED LENTIL) CURRY

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Chef: Naseem Shakir

Chef Naseem's recipes have been shared in loving memory of Farhan Shakir- a wonderful human and beloved son. It would mean a lot if you send a prayer for Farhan.

© Kind Kitchen. All rights reserved.
servings
4

Equipment

  • Medium sized pot

  • Sieve or fine- meshed strainer

  • Bowl

  • Chopping board

  • Knife

  • Measuring spoons

  • Spatula

  • Serving spoon

  • Plate

Ingredients

  • 250g Red Lentils (washed until water runs clear)

  • 50g Tomatoes (diced)

  • 100g Onions (diced finely)

  • 10 Curry leaves

  • 1 teaspoon Cumin seeds

  • 1 teaspoon Coriander Powder

  • ¼ teaspoon of red Chilli powder (extra hot. Use more if using mild)

  • ½ teaspoon Turmeric powder

  • ¼ bunch fresh Coriander leaves (chopped finely)

  • 2 tablespoons Olive oil

  • 2 fresh green Chillies (either whole, or sliced vertically for more heat)

  • 1 teaspoon minced Ginger

  • 1 teaspoon minced Garlic

  • 1 teaspoon Cumin Powder

  • ½ litre boiling Water (and a little extra as necessary)

Instructions

1

To make your spice base


1. Place your pot on high heat, and add oil.

2. Sprinkle cumin seeds into your pot.

3. Add ginger/ garlic paste, and then stir fry until translucent.

4. Lowering the heat to medium, saute the onions, and then add tomatoes, curry leaves and green chillies.

5. Prevent scorching by means of a little water to the mixture as necessary.

6. Now incorporate your dry spices- turmeric, red chillies, coriander and cumin powders.

7. Add salt to taste.
2

To cook the lentils


8. Pour in boiling water, stir in the red lentils, cover and cook over a low/ medium heat for 15 minutes or so, adding a little more water as required.

9. The dhal should be a sloppy (but not watery) consistency.
3

To serve the masoor dhal


10. Garnish with freshly cut coriander leaves.
4

Enjoy. May your food bring good health!

Notes


Substitute moong dhal for red lentils, if you want to try something different .