About this recipe:Masoor dhal are red lentils and this spicy red lentil dish can be enjoyed as a starter, or as a main with rice or naan.
200g (7 oz) red lentils
2 tablespoons olive oil
1 teaspoon mustard seeds
3 onions, chopped
2 tablespoons minced root ginger
3 green chillies, seeded and minced (or to taste)
6 cloves garlic, minced
1 tablespoon ground coriander seed
1 tablespoon ground cumin
4 tomatoes, chopped
225ml (8 fl oz) water
salt to taste
handful chopped fresh coriander
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Method Prep:15min › Cook:30min › Ready in:45min
Cook the lentils by boiling or pressure cooking until lentils are soft. (Using a pressure cooker is faster.)
In a frying pan, heat the oil and add mustard seeds. When mustard seeds begin to pop, add onions, ginger, chillies and garlic. Sauté until the onions and garlic are golden brown. Add ground coriander, cumin and chopped tomatoes. Cook and stir until tomatoes are tender.
Add water. Boil 5 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped coriander and remove from heat. Serve hot.
I only used 2 jalapenos instead of 3 as called for! In my laziness, I did not cook the lentils separately. I sautéed the veggies and at the point where you are supposed to cook down the tomatoes, I just added my lentils and chicken broth (instead of the water), brought it to a boil, then let it all simmer together for about 40 minutes. And I only used one medium sized onion instead of 3 and 3 large cloves of garlic instead of 6...whoooa! - 06 Nov 2008
Trying to find a good dhal recipe for years, this is excellent. Used channa dhal instead which worked very well, and also topped with some thinly sliced onions fried in a little butter and oil. - 18 Mar 2012
This dish has a wonderful aroma and flavour. I usually do not cook with fresh tomatoes (I don't like their texture or flavour), but enjoyed this combination. I would add sliced carrots and green peppers for more colour contrast, reducing the number of tomatoes to 3. - 24 Jul 2008